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Saturday, September 26, 2020

Phulkopir Dalna (Cauliflower and Potato Curry)


Updated: With video

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.

Video Link:


Serves four
  • 1 cauliflower cut into medium sized florets
  • 2 medium sized potatoes cut into quarters
  • 1 large tomato chopped (optional)
  • 1” fresh ginger
  • 1 tsp. whole cumin powder
  • 1 tsp. whole coriander powder
  • 1 tsp. turmeric powder
  • 1 tbsp. 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)


Heat 4 tbsp. oil in a pan and add cauliflower florets to it. Fry till the florets are well coated with oil and get a light brown hue (8-10 mins). Remove from oil and keep aside.

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. Add potato cubes and fry on medium heat for 2-3 mins.

Now add ginger paste. Make a paste of all dry spice powder by adding little water and add to the pan. Sauté on slow fire till the raw smell of ginger goes away. Optionally add chopped tomatoes. Fry well till the oil is separated.

Add salt and sugar and give it a nice mix. Add fried cauliflower florets and give it a nice mix. Add one cup of water to it and cook it covered on low heat till potatoes are done.

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



Bhoger Khichuri

I have been blogging for a long time on this platform. However, I kept hearing from my friends and followers that they would really love to see videos of the recipe as well. Well pictures are worth a thousand words and video is but a collection of thousands of pictures. So hear goes my attempt on vlogging along with this blog.

  • 1 cup rice (any of gobindobhog, zeera or basmati in that order of preference)
  • 1 cup yellow moong dal
  • 1 cup green peas (fresh / frozen)
  • 1" ginger root grated
  • 6 green chilies slit lengthwise
  • 1 tsp. whole cumin seed
  • 2-3 bay leaves
  • Whole garam masala (1'cinnamon stick, 2 green cardamom, 2 cloves)
  • 1 tsp. turmeric powder
  • Oil (  I have used olive oil, feel free to use mustard oil or any other refined oil )
  • 2 tbsp. ghee ( Clarified Butter )
  • 2 tbsp. sugar
  • Salt to taste
  • 1 tbsp. bhaja mosla (dry roast and crush 1 tsp of cumin, coriander, one dry red chili, 1" cinnamon stick, 2 clove, 2 green cardamom)

Wash rice thoroughly and spread on a plate to air-dry. In the mean time heat a pan and dry roast yellow moong dal on medium heat till the grains turn brown and a nutty aroma starts coming. Pour water over it and wash the dal thoroughly. Drain the water and keep the dal for later use.

Heat 5 -6 tbsp. oil in a pan and temper it with whole cumin seed, bay leaves, green chilies and whole garam masala. Let the spices sputter for a bit.

Add air dried rice to it and fry on low heat for about 5 min. Now add roasted moong dal and mix well. keep frying for another few minutes. Throw the peas in.

Add ginger paste, and turmeric powder. Give a good mix. Season with salt and sugar. Bhoger khichuri is generally on a sweeter side of the palette, so adjust accordingly.

Now pour 2-3 cups of water. Give a thorough stir. Let it come to a boil on high heat. Once it starts boiling lower the heat and cook it covered till the grains are done. You might need to add more water in between if the water gets dried up. 

Add ghee along with the bhaja mosla and turn off the heat.  Keep it covered till you serve.

Serve with begun bhaja, labra, or some pakodas of your choice.