Alu Phulkopir Dalna
Veg
Vegan
Alu Phulkopir Dalna is a traditional Bengali curry with cauliflower and potatoes, cooked in a thick, aromatic gravy.
Cuisines
Bengali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 medium | potato, peeled and cubed |
| 1 small | cauliflower, cut into florets |
| 1 cup | green peas |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 inch | ginger, grated |
| 1 teaspoon | cumin powder |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| 1 teaspoon | sugar |
| — | salt to taste |
| 2 cups | water |
| 1 tablespoon | ghee |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add grated ginger and sauté for a minute.
- 4 Add potato cubes and cauliflower florets, and sauté until lightly golden.
- 5 Add green peas and mix well.
- 6 Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Stir to coat the vegetables with spices.
- 7 Add sugar and mix well.
- 8 Pour in water and stir. Cover and cook on low heat until the vegetables are tender and the water is mostly absorbed.
- 9 Finish with ghee and garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a bay leaf and a couple of cardamom pods while tempering the cumin seeds.