Phulkobi Aloo'r Aanja
A classic Bengali-style light curry where tender cauliflower and soft potatoes swim in a thin, fragrant ginger-cumin-tomato gravy. The tempering of bay leaf and whole cumin seeds gives it a distinct aroma, while green chilies add a subtle kick that builds gently. Simple, homey, and best paired with steaming hot rice for a comforting weekday lunch.
For 4 servings
- prep
Prepare the vegetables.
Wash the cauliflower and cut into medium florets. Peel the potatoes and cube them into medium-sized pieces. Finely chop the tomatoes.
- fry · ~8 min
Shallow fry cauliflower and potatoes.
1.Heat 1 tbsp mustard oil in a kadai over medium heat until lightly smoking.2.Add cauliflower florets and fry until light golden (3-4 min). Remove and set aside.3.In the same pan, add potato cubes and fry lightly until edges turn golden (2-3 min). Remove and set aside.TIPFrying the vegetables separately adds texture and prevents them from turning mushy in the gravy. - temper · ~2 min
Make the tempering.
1.In the same kadai, add the remaining 1 tbsp mustard oil and heat.2.Add bay leaf and cumin seeds. Let them crackle for 30 seconds.3.Add ginger paste and sauté until the raw smell goes away (1 min). - saute · ~7 min
Cook the masala base.
1.Add chopped tomatoes, cumin powder, turmeric powder, and red chili powder.2.Add a pinch of salt and sugar to help tomatoes break down.3.Sauté until tomatoes turn soft and oil starts to separate (5-7 min).TIPCook the tomatoes well until the raw smell is completely gone for a sweeter, deeper flavor. - simmer · ~15 min
Simmer the curry with vegetables.
1.Add the fried cauliflower and potatoes to the kadai. Stir gently to coat with masala.2.Add 1.5 cups of water and slit green chilies. Bring to a boil.3.Lower heat, cover, and simmer for 12-15 minutes until vegetables are tender and gravy thickens slightly.TIPThe gravy should be thin but flavorful—Bong-style 'jhol'. Adjust water if needed. - garnish
Garnish with fresh coriander leaves and serve hot.
Turn off the heat, sprinkle chopped coriander leaves, and let it rest for 2 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated ginger paste for a more pronounced, aromatic warmth in the gravy.
- 2Do not skip the step of shallow frying the cauliflower and potatoes separately—it seals their texture and prevents mushiness.
- 3Let the mustard oil heat until it just begins to smoke to mellow its pungency and add a nutty depth.
- 4Cook the tomato masala base until the oil visibly separates from the mixture for a properly developed, non-raw flavor.
- 5For an authentic 'jhol' consistency, add water gradually and adjust after simmering; the gravy should coat the vegetables lightly, not be thick.
Adapt it for your goals.
Vegan
This recipe is already vegan as written (no dairy or animal products used).
Oil ReducedOil-Reduced
Reduce mustard oil to 1.5 tbsp and skip the shallow fry; instead, blanch the cauliflower and potatoes for 3 minutes to soften before adding directly to the masala.
High ProteinHigh-Protein
Add 200g of pan-fried paneer cubes along with the vegetables for a protein boost that pairs well with the light gravy.
Why this is on our healthy list.
Rich in Vitamin C
Cauliflower provides a good source of vitamin C, which supports immune function and collagen production.
Fiber from Potatoes and Cauliflower
Both potatoes (with skin) and cauliflower contribute dietary fiber, aiding digestion and promoting satiety.
Antioxidant from Turmeric
A pinch of turmeric adds curcumin, a potent anti-inflammatory compound that also gives the dish a warm golden hue.
Heart-Healthy Mustard Oil
Mustard oil contains monounsaturated and polyunsaturated fats, which can support cardiovascular health when used in moderation.
Frequently asked questions
Fresh vegetables are best for texture. Frozen cauliflower may release excess water and become mushy, but if using, thaw completely and pat very dry before shallow frying.
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