• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Playful Cooking
  • About
    • Know Me
    • Contact
    • My Cookbook
    • Mention
    • Amazon Storefront
  • Recipes
  • Tutorials
    • How To Style Curries
    • Play with Light
    • ISO, Aperture and Shutter Speed
    • Live Zoom on Food Styling
  • Hire Me
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Know Me
  • My Cookbook
  • Portfolio
  • Hire Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes

    Phulkopir Aloo Dalna

    June 5, 2023 by Kankana Saxena

    Jump to Recipe Jump to Video Print Recipe

    Phulkopir Aloo Dalna is a pure vegetarian Bengali Curry. Phulkopi is the Bengali term for cauliflower, Aloo is potatoes  and Dalna is often referred to light curries. Ready in 30 minutes, you will love this curry on busy work days.

    Phulkopi dalna

    The combination of cauliflower with potato is unbeatable!

    There are various different ways to pair these two favorites. You can stir fry to make a lovely side dish.

    North Indian style Aloo Gobi is one of my fav go-to. Similarly, the milder version is this Bengali Style Cauliflower Potato Curry called Phulkopir Aloo Dalna. 

    Phulkopir Aloo Dalna - Bengali style Cauliflower Curry - Playful Cooking

    Get my cookbook to learn more about Bengali Recipes

    Ingredients you need for Phulkopir Aloo Dalna

    Cauliflower - Avoid using canned cauliflower for this dish. Use fresh or frozen florets. Keep the size of the florets bite size and not too small.

    Potatoes - Most Bengali dishes calls for potatoes, and it pairs very well with cauliflower. Slice the potatoes into small size almost matching the size of the cauliflower florets.

    Peas - Ma always used fresh peas for this dish, but I feel lazy, and so I use frozen peas.

    Spices - Very minimal spices are required to make this dish. You need Bengali five spice called Paanch Phoron, Bengali Bhaja Moshla and Bengali Gorom Moshla. These 3 essential Bengali spice mix is very easy to make at home. Apart from this, you need turmeric powder and chili powder.

    Ghee and Mustard Oil - Most Bengali recipes are cooked in mustard oil. It is not a mandate, but it does add a lovely pungent flavor to the dish. I like to add a little ghee at the end for flavor and richness.

    Bengali style Cauliflower Curry - Playful Cooking

    Steps to prepare the dish

    This vegetarian side dish is very simple to make, not spice and very soothing on the tummy. Enjoy with rice or roti.

    Steps to prepare

    1- Slice the cauliflower florets into bite size portions. Don't discard the greens and stalks, you can use that to make stir fried side dish.

    2- Peel and slice the potatoes into small wedges.

    3- In a bowl, add the cauliflower and potato. Pour hot water along with little salt. Leave it aside for a while, as it will help to soften the vegetable and make the cooking process faster.

    Steps to prepare

    4- In a bowl, add all the spice powder except for gorom moshola and make a spice paste with water.

    5- Heat mustard oil and add Bengali Five spice, paanch phoron along with bay leaves. Let it sizzle for a few seconds.

    6- Add the spice paste and stir it around for a few minutes to cook the spices.

    Steps to prepare

    7- Drain the cauliflower, potatoes, salt and add it to the pan. Stir it around, and fry for a few minutes. Then add the frozen peas and cook for some more time.

    8- Add water, green chili, little sugar and salt. Bring it to boil and then lower the heat to simmer. Cover the pan and let it simmer for the vegetables to cook and softened.

    9- Finally, add garam masala, ghee and cook for a couple more minutes. Taste for salt and add more if needed.

    Phulkopir dalna

    Growing up, Mom would prepare this cauliflower curry often for our lunch box. She would make it less gravy, therefore the gravy won't spill.

    Here are a few other Bengali dishes you will enjoy!

    Dimer Kalia – Sweet Savory Bengali Egg Curry

    Kolar Boda (Bengali Style Banana Fritters)

    Labra (Mix Vegetable Medley)

    Phulkopir Aloo Dalna | Bengali Style Cauliflower Potato Curry

    Kankana Saxena
    Phulkopir Aloo Dalna is a pure vegetarian Bengali Curry. Phulkopi is the Bengali term for cauliflower, Aloo is potatoes  and Dalna is often referred to light curries. Ready in 30 minutes, you will love this curry on busy work days.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 21 minutes mins
    Total Time 26 minutes mins
    Course Curries and Stew
    Cuisine Indian
    Servings 0 Serves 4
    Calories 219 kcal

    Ingredients
     

    • 1 cauliflower head (cut into chunky florets (12.50 oz/ 352 g))
    • 3 small potatoes (peeled and diced in cubes (7.50 oz/ 213 g))
    • 2 tablespoons oil
    • 1 teaspoon salt
    • 1¼ teaspoons sugar
    • 1½ cups water
    • ¼ cup frozen peas

    Spices

    • ½ teaspoon turmeric
    • 1 teaspoon paanch phoron (Indian five spice)
    • 2 small bay leaves
    • 4 cloves
    • 3 cardamoms
    • ½ teaspoon cumin powder
    • ½ teaspoon coriander powder
    • ¼ teaspoon chili powder

    Instructions
     

    • Place a heavy bottom pan on medium heat and pour 1 tablespoon of oil. Once the oil heats up, drop the cauliflower florets along with ¼ teaspoon salt and ¼ teaspoon turmeric.
    • Stir around to mix, cover the pan and cook for 7 minutes to for the cauliflower florets to soften a little and get that brown crust. Toss around the florets in between to avoid it from sticking to the bottom of the pan.
    • Once the florets are fried, take it off the pan into a separate bowl.
    • To the same pan, pour rest of the oil. Once the oil heats up, drop the whole spices (paanch phoron, bay leaves, cloves and cardamoms).
    • After that stir around for a couple of seconds and then, drop the potatoes. Sprinkle ½ teaspoon salt and ¼ teaspoon turmeric. Toss around, cover the pan and cook the potatoes for 5 minutes.
    • Prepare a spice paste in the mean time. Take a small bowl and add cumin powder, coriander powder and chili powder. Add a little water and mix it to form a paste.
    • After 5 minutes, stir the fried potatoes once again and pour the spice paste. Toss around to mix everything and let it cook for 3 minutes.
    • Pour the water and rest of the salt. Cover and cook for 5 minutes or until the cauliflower florets and the potatoes are cooked through but still hold the shape. You don’t want to make it mushy.
    • Check for salt at this stage and add any, if needed.
    • Finally, drop the frozen peas and cook for 1 minute.
    • Serve the dalna warm paired with either rice or roti.

    Video

    Nutrition

    Serving: 4gCalories: 219kcalCarbohydrates: 34gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 583mgFiber: 8gSugar: 6g
    Keyword 30 minutes, cauliflower, curries, easy recipes, Indian

    More Bengali Cuisine

    • dhone pata murgi
      Dhonepata Murgi
    • Katla Macher kalia
      Katla Macher Kalia
    • Chenna
      How to Make Chenna
    • Jhinge Bata
      Jhinge Bata

    Reader Interactions

    Comments

    1. Anindya Sundar Basu

      July 28, 2018 at 10:38 am

      I liked the fact that you have highlighted - that we Bengalis dont eat fish in Breakfast, lunch or dinner . Is this a part of the book also ? Congrats on the book being out finally .

    2. Jennifer

      July 27, 2018 at 5:39 pm

      I am drooling!!! Thank you for sharing i'm going to try this next time i go grocery shopping. I'll make sure to link back to you when I do.

      https://thymenagain.wordpress.com

    3. angiesrecipes

      July 26, 2018 at 10:28 pm

      So very appetizing and moreish!

    Primary Sidebar

    About

    Hey there! I am Kankana and this is my culinary space where I unfold memories, share stories and try new flavours. Easy effortless cooking with fresh ingredients is my mantra and I like to carry that in my everyday meal.

    Learn more about me →

    Seasonal

    • Congee With Miso Sauce
    • Apple cake
      Apple Cake
    • Creamy Garlic Mushroom Soup
    • How To Make Makhani Sauce

    Cookbook

    cookbook front cover
    Taste of Eastern India has an array of vegetarian and non-vegetarian dishes, street foods, snacks, drinks, comfort hearty food, desserts and some long-lost dishes.
    Learn More and Order

    Subscribe

    Kitchen tips and tricks
    Receive exclusive articles and eBooks on Kitchen Tips and Tricks, Photography Tutorial, Meal Prep Ideas and Simple Recipes for Busy Lifestyle. Plus Weekly Fresh Seasonal Recipes.


    Footer

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact
    • Portfolio

    Copyright © 2011-2023 Playful Cooking. All content on this blog is copyrighted. It may not be republished in part or whole without permission and proper credit. Please contact me to seek republishing or syndication rights.