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Tuesday, April 1, 2014

Phulkopir Dalna (Cauliflower and Potato Curry)


If you are a Bengali you have literally grown up eating Phulkopir Dalna. This is one of the most common and fundamental bong dish. At the beginning of Winter when fresh cauliflowers arrive at the local markets in Kolkata dalna becomes the staple curry at the bong household for the next few months. Even though cauliflower is used in a variety of recipes this simple dalna uses limited spices and help the true flavor of cauliflower to come through.


  • 1 cauliflower cut into medium sized florets
  • 2 medium sized potatoes cut into quarters
  • 1 large tomato chopped
  • 1” fresh ginger
  • 1 tsp. whole cumin seeds
  • 1 tsp. whole coriander seeds
  • 1 tsp. turmeric powder
  • 1 tsp. chili powder
  • 1/2 tsp. Bengali Garam masala powder
  • 1 tbsp. ghee (Clarified Butter)
  • 1 tsp. sugar
  • Salt to taste
  • For Tempering
    • 2 bay leaves (Tejpatta)
    • 2 green chilies slit lengthwise
    • 1/2 tsp. whole cumin seeds
    • Whole Garam Masala ( 1” cinnamon stick, 2 cloves, 2 green cardamom)


In a pan dry roast whole cumin and coriander seeds till they turn fragrant. Let them come to room temperature and then make a fine powder of them in a grinder. add ginger to it and make a paste of all three of them by adding little water.

Heat 2 tbsp. oil and add cauliflower florets to it. Fry till the florets are well coated with oil and get a light brown hue. Remove from oil and keep aside.

Again add 2 tsp. oil and fry the potato pieces till they turn golden. Remove them.

Add 2 tbsp. of oil and temper it with bay leaves, whole garam masala, whole cumin seeds and green chilies.

Wait till they stop sizzling. Now add ginger, cumin and coriander paste. Sauté on slow fire till the raw smell of ginger goes away. Add chopped tomatoes, turmeric powder, chili powder and fry well till the oil is separated.

Add fried potatoes to it and sauté everything together till all the potatoes are well coated with spices.

Add salt and sugar and give it a nice mix. Add one and half cup of water to it and cook it covered on low heat till potatoes are half done. Remove the lid and now add fried cauliflower florets. Mix once again and cook it covered till the vegetables are done.

add a spoonful of ghee and sprinkle  little garam masala powder to it. Serve with hot rice or chapatis.



1 comment:

Lail | With A Spin said...

Looks delicious. Love dalna.


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