Aloo Phulkopir Dalna

Name: Aloo Phulkopir Dalna
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 250 g potato (peeled and cut into medium cubes); 350 g cauliflower (cut into medium florets); 2 pcs tomato (medium, pureed); 1 inch ginger (made into paste); 2 pcs green chili (slit); 0.5 tsp cumin seeds; 1 pcs bay leaf; 0.5 tsp turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp sugar; 0.5 tsp salt; 2 tbsp mustard oil; 1 tsp ghee; 1.5 cup water (for gravy)

RATING

4.6/5(85)

TASTE SCORE

8/10

A comforting Bengali cauliflower and potato curry with a lightly spiced tomato-ginger gravy. The vegetables stay tender yet hold their shape, making it a lovely match for luchi, roti, or plain rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

161 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep the vegetables and spice base.
1.Peel the potato and cut it into medium cubes.
2.Cut the cauliflower into medium florets and rinse well.
3.Puree the tomato and make a smooth paste from the ginger.
4.Slit the green chili and keep all the spices measured nearby.
fry · ~9 min
Fry the potato and cauliflower lightly.
1.Heat mustard oil in a kadai over medium heat until it reaches smoking point, then lower the heat slightly.
2.Add the potato and fry until light golden at the edges, about 4 minutes.
3.Add the cauliflower and fry with the potato until lightly colored, about 4 to 5 minutes.
4.Remove both to a plate.
TIPLight frying helps the vegetables hold their shape in the gravy.
saute · ~7 min
Build the gravy base.
1.Add ghee to the same kadai.
2.Add bay leaf and cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add ginger paste and sauté for 30 seconds.
4.Add tomato puree, turmeric powder, red chili powder, cumin powder, and coriander powder.
5.Cook until the masala thickens and the oil starts to separate, about 5 to 6 minutes.
TIPKeep the heat medium so the masala cooks through without catching at the bottom.
simmer · ~15 min
Cook the dalna.
1.Return the fried potato and cauliflower to the kadai and mix well with the masala.
2.Add salt, sugar, green chili, and water.
3.Bring the curry to a gentle boil, then cover and cook until the vegetables are tender, about 10 to 12 minutes.
4.Sprinkle garam masala and stir once.
rest · ~5 min
Rest the curry for 5 minutes.
serve
Serve hot with rice, roti, or luchi.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil reach smoking point first, then lower the heat, so its raw sharpness mellows before frying the vegetables.
2
Fry the potato and cauliflower only until lightly golden; over-frying makes them tough and less able to absorb the gravy.
3
Cook the tomato-ginger masala until oil separates clearly, or the curry can taste raw and slightly sour.
4
Keep the cauliflower florets medium-sized so they turn tender without breaking apart during the covered simmer.
5
Add water gradually if needed; this dalna tastes best with a light, spoonable gravy, not a thin soupy one.
6
Rest the curry for 5 minutes before serving so the potato and cauliflower finish soaking up the Bengali-style spice base.
7
This curry often tastes even better the next day; reheat gently so the cauliflower stays intact.