Phulkopir Dalna

Name: Phulkopir Dalna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g cauliflower (cut into medium florets); 250 g potato (peeled and cubed); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 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

RATING

4.6/5(87)

TASTE SCORE

8/10

A homestyle Bengali cauliflower and potato curry with a light spiced gravy. The vegetables are first lightly fried, then simmered with ginger, tomato, and warm spices until tender and deeply flavorful.

PREP

15m

COOK

30m

SERVES

1 KATORI

170 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the vegetables and spices.
1.Cut the cauliflower into medium florets and peel and cube the potato.
2.Chop the tomato finely, grate the ginger, and slit the green chilies.
3.Measure the spice powders, salt, sugar, mustard oil, ghee, and water.
fry · ~8 min
Lightly fry the cauliflower and potato.
1.Heat mustard oil in a kadai over medium heat until it just starts to smoke lightly.
2.Add the cauliflower and potato with a pinch of turmeric and fry until lightly golden on the edges, 6 to 8 minutes.
3.Remove them to a plate and keep aside.
TIPDo not fully cook the vegetables here. A light fry helps them hold shape in the gravy.
temper · ~1 min
Make the tempering.
Lower the heat and add ghee to the same pan. Add bay leaf and cumin seeds and let them sizzle for a few seconds until fragrant.
saute · ~7 min
Cook the ginger and tomato.
1.Add grated ginger and slit green chilies and sauté for 30 seconds.
2.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
3.Add turmeric powder, red chili powder, cumin powder, coriander powder, salt, and sugar.
4.Cook the masala for 1 to 2 minutes, splashing a little water if it starts sticking.
simmer · ~15 min
Simmer the curry until tender.
Return the fried cauliflower and potato to the pan and mix well to coat with the masala. Add water, cover, and simmer on low heat for 12 to 15 minutes until the vegetables are tender and the gravy is light but flavorful.
TIPKeep the gravy medium-thin in true Bengali style. It should coat the vegetables but still pour easily.
garnish
Finish with garam masala.
serve
Serve hot with rice 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
Smoke the mustard oil lightly first to mellow its sharp raw taste before frying the vegetables.
2
Fry the cauliflower and potato only until the edges turn pale gold; overfrying makes them break during simmering.
3
Cut the florets medium, not tiny, so they stay intact in the light Bengali-style gravy.
4
Cook the tomato until it turns pulpy and the oil starts separating slightly; that prevents a raw, sour masala.
5
Add small splashes of water while frying the spice paste so the powdered spices do not scorch.
6
Keep the gravy medium-thin rather than thick; Phulkopir Dalna should be light enough to mix well with rice.
7
This curry tastes even better after 20 to 30 minutes of resting, when the cauliflower absorbs the ginger-spice gravy.