Name: Aloo phulkopir dalna | Aloo phulkopir tarkari recipe | Bengali cauliflower potato curry
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Bengali
Ingredients: 1 cup = 250 ml; To marinate the cauliflower; 1 medium Cauliflower (Phulkopi), cut into medium florets; ½ teaspoon Salt; ¼ teaspoon Turmeric powder; To marinate the potato; 4 medium Potatoes, cut into 4 pieces each; ½ teaspoon Salt; ¼ teaspoon Turmeric powder; For the spice paste; 1 teaspoon Turmeric powder; ¾ teaspoon red Chilli powder; 1½ teaspoon Cumin powder; 1 teaspoon Coriander powder; 2 tablespoons Water; Other ingredients for Aloo phulkopir dalna; 2 Tomatoes, deseeded and diced for paste; ½ cup boiled green Peas (Optional); ½ tablespoon Ginger paste; 2-3 green Chillies; ½ teaspoon Cumin seeds (Jeera); 3 Cardamoms (Elaichi); 4 Cloves (Laung); 1inch Cinnamon stick (Dalchini); 1 Bay leaf (Tejpatta); 2 dry red Chillies; 1 teaspoon Bengali Garam Masala powder; 1 teaspoon Ghee (clarified butter); 1 - 2 teaspoons Sugar; Salt to taste

Aloo phulkopir dalna aka aloo phulkopir tarkari recipe is a scrumptious, spicy and flavoured Bengali cauliflower potato curry which is crazily popular among Bengalis. It is a pure niramish recipe, I mean no onion no garlic recipe which is perfect for Bengali vegetarian days and puja days. In this preparation, fried cauliflower florets and potato chunks are cooked in tomato gravy with some peas and specific spices. This versatile niramish tarkari is an asset of Bengali cuisine which is frequently prepared in every Bengali household, especially during Durga puja and winter season. Aloo phulkopir niramish dalna is mostly relished with luchi, paratha, koraishutir kochuri, basanti pulao, khichuri and even with plain rice.

Many people think there is nothing called Bengali veg recipe. Few people also have the misconception that Bengalis eat only fish in their meal with some sides like dal, saag etc. But there is a treasure of many rich, delectable and flavoured Bengali veg dishes in Bengali cuisine. Aloo posto, doi begun, chanar dalna, niramish aloo dum, aloo phulkopir dalna are the few finest examples of it.

Table of Contents

About the recipe
Tips and Suggestions
How to make Aloo Phulkopir dalna (step wise photos)
Recipe Card

What is aloo phulkopir dalna?

Aloo phulkopir dalna is a pure Bengali delicacy and the name of the recipe itself explains the dish. The word ‘Aloo’ stands for potato and ‘Phulkopi’ means cauliflower and ‘Dalna’ is basically a Bengali speciality in which the curry is prepared without using onion-garlic and the consistency of the gravy is slightly runny.

Aloo phulkopir tarkari recipe is mostly prepared in vegetarian way. Though this dish is prepared with veggies but still Bengalis are scrupulous about vegetarian food and they split it into two different parts. One division is called satvik food where onion, garlic and even masoor dal are prohibited along with non-vegetarian items. In another division, normal vegetarian dishes are prepared using onion and garlic. Onion and garlic are considered as rajasik food which produces heat in our body and inflame our passion and incomprehension.

This bengali cauliflower potato curry is way different than Punjabi style aloo gobi ki sabji. In fact, in other parts of India, potato cauliflower curry is prepared in different ways using different cooking technique, different combination of ingredients etc.

Whenever I talk about aloo phulkopir dalna, it always makes me feel nostalgic. As a bong, I have grown up eating this delicacy and have never got bored with it yet. I still remember how my mother used to prepare it on vegetarian days and puja days. She used to serve it mostly as a side with phulko luchi or with bhoger khichuri and we used to devour that with immense pleasure. I have learned this traditional Bengali food recipe from her.

Aloo phulkopir dalna aka aloo phulkopir tarkari recipe is a very simple and easy recipe. It requires very limited ingredients which are easily available in any Bengali kitchen pantry. It is a pure Bengali delicacy and you will get the essence of Bengal in it. The best part of the recipe is that you don’t need to drop your tears for slicing onions. It could be a great option for no onion no garlic days.

Aloo phulkopir dalna with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. I have included all the tips and tricks below. If you follow each step of my recipe precisely then you will get aloo phulkopir tarkari recipe with perfect flavour and consistency which will even taste better than restaurants.

Tips to prepare perfect aloo phulkopir dalna

Marinate the cauliflower florets and potato chunks with salt and turmeric powder before frying them.
Fry the potatoes and cauliflower florets separately because both of them have different cooking time.
Use tomato paste rather than tomato chunks. It gives perfect consistency to the gravy.
Always use mustard oil to cook aloo phulkopir dalna bengali recipe. It gives better flavour to the dish.
Don’t skip the whole spices from the recipe. It induces nice aroma into the oil.
Don’t skip the Bengali garam masala powder and ghee from the recipe. It gives the authentic Bengali flavour of the dish.

How to serve aloo phulkopir dalna?

According to me, aloo phulkopir dalna is one of the most versatile curries in my entire life. It can be accompanied with luchi, paratha aka porota, ruti and even with plain rice, basanti pulao, Bengali fried rice and of course with bhoger khichuri.

How to make aloo phulkopir dalna?

Cauliflower florets and potato chunks are the most important components of this aloo phulkopir dalna. So, first cut the cauliflower florets into even pieces and potatoes into large-even pieces.

To prepare the aloo phulkopir dalna, marinate the potatoes and cauliflower florets with salt and turmeric powder.

On the other hand, take a jar of grinder and add tomato chunks and close the lid. Pulse it to a smooth paste and keep it aside.

Then put a pan on flame and allow it to become completely dry. Add mustard oil into the pan and wait until the oil is hot. Generally, most of the traditional Bengali food is cooked in mustard oil. It gives an outstanding flavour to the dish.

Add the potato chunks into the pan and then fry them till crisp and golden in colour. Then keep them aside on a separate plate.

In the same pan, add cauliflower florets and fry them over medium flame for 10-15 minutes until it loses its crunch and brown spots occur on it. Then strain the cauliflower florets out and keep it aside.

In the same pan, add some oil if required and once the oil is hot, add whole spices bay leaf, dry red chillies, cloves, cinnamon stick, cardamoms, cumin seeds and let them crackle.

Add tomato paste into the pan and give a nice stir. Cook in medium to low flame for 3-4 minutes until it releases oil.

Then put the flame in low and add ginger paste into the pan and give a nice stir. Cook it in lowest flame for 2-3 minutes until the raw smell of ginger goes away.

In the mean time, take a bowl and add turmeric powder, red chilli powder, cumin powder, coriander powder and some water into it. Make a paste of the spices and add it into the pan. Cook it in low flame for another couple of minutes. Add salt into the pan and give a nice mix.

Add the fried potato chunks into the pan and mix it with the masala. Cover the pan and cook it in low flame for couple of minutes. Then add the fried cauliflower florets, green chillies into the pan and mix it well. Cover the pan and cook it in low flame for 7-8 minutes. Stir in between if required.

Add the boiled green peas into the pan and give a nice mix. Cook it in low flame for a minute.

Then add water into the pan and give a nice stir. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and cook it for another 10 minutes.

The consistency of the aloo phulkopir dalna gravy is slightly runny. But you can prepare it according to your own preference.

At the final stage of cooking, add sugar, bengali garam masala powder (a ground spice mixture which contains equal portion of cardamom, cinnamon and cloves) and ghee (clarified butter), one by one into the pan. These spices complement the flavour of the dish very well.

Check the salt of the curry and add if required. Simmer the gravy for 10-15 more seconds and then switch off the flame.

Many Bengali veg recipes have already been shared in my previous posts. You can check few of them like

Chanar Dalna
Aloo Posto
Shorshe Begun
Doi Potol

..And Many more…

Ingredients:

1 cup = 250 ml

To marinate the cauliflower

1 medium Cauliflower (Phulkopi), cut into medium florets
½ teaspoon Salt
¼ teaspoon Turmeric powder

To marinate the potato

4 medium Potatoes, cut into 4 pieces each
½ teaspoon Salt
¼ teaspoon Turmeric powder

For the spice paste

1 teaspoon Turmeric powder
¾ teaspoon red Chilli powder
1½ teaspoon Cumin powder
1 teaspoon Coriander powder
2 tablespoons Water

Other ingredients for Aloo phulkopir dalna

2 Tomatoes, deseeded and diced for paste
½ cup boiled green Peas (Optional)
½ tablespoon Ginger paste
2-3 green Chillies
½ teaspoon Cumin seeds (Jeera)
3 Cardamoms (Elaichi)
4 Cloves (Laung)
1 inch Cinnamon stick (Dalchini)
1 Bay leaf (Tejpatta)
2 dry red Chillies
1 teaspoon Bengali Garam Masala powder
1 teaspoon Ghee (clarified butter)
1 – 2 teaspoons Sugar
Salt to taste
2 cups Water for gravy
¼ cup Mustard oil for cooking

Instructions:

First wash and cut the cauliflower florets into medium size even pieces. Add ½ teaspoon salt, ¼ teaspoon turmeric powder and mix it evenly so that each cauliflower florets can get coated. Keep it aside.
Cut each medium sized potato into flour pieces. Add ½ teaspoon salt, ¼ teaspoon turmeric powder and mix it nicely to coat each potato piece. Keep it aside.
On the other hand, take a jar of grinder and add tomato chunks and close the lid. Pulse it to a smooth paste and keep it aside.
Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons mustard oil into the pan and wait until the oil is hot.
Add the marinated potato chunk into the pan and then fry them evenly over medium to medium high flame for 7-8 minutes till crisp and golden in colour. Then keep them aside on a separate plate.
In the same pan, add cauliflower florets and fry them over medium to medium high flame for 10-12 minutes until it loses its crunch and brown spots occur on it. Then strain the cauliflower florets out and keep it aside.
In the same pan, add 1 tablespoon mustard oil. Once the oil is hot, add whole spices – 1 bay leaf, 2 dry red chillies, 4 cloves, 1 inch cinnamon stick, 3 cardamoms, ½ teaspoon cumin seeds and let them crackle.
Add the tomato paste (Step 3) into the pan and give a nice stir. Cook it in medium flame for 3-4 minutes until it releases oil.
Put the flame in low and add ½ tablespoon ginger paste into the pan. Give a nice mix and cook it for 2-3 minutes until the raw smell of ginger goes away.
In the mean time, take a bowl and add 1 teaspoon turmeric powder, ¾ teaspoon red chilli powder, 1½ teaspoon cumin powder, 1 teaspoon coriander powder and 2 tablespoons of water into it. Mix it thoroughly and make a paste of the spices.
Add the masala paste into the pan and mix it well. Cook it in low flame for another 2-3 minutes so the masala can get cook properly.
Add salt into the pan and give a nice mix.
Add the fried potato chunks (Step 5) into the pan and mix it with the masala. Cover the pan and cook it in low flame for couple of minutes.
Add the fried cauliflower florets (Step 6), 2-3 green chillies into the pan and mix it well. Cover the pan and cook it in low flame for 7-8 minutes. Stir in between if required.
Add ½ cup boiled green peas into the pan and give a nice mix. Cook it in low flame for a minute.
Add 2 cups of water into the pan for the gravy and give a nice stir. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and cook it for another 10 minutes.
Note: The consistency of the aloo phulkopir dalna gravy is slightly runny. But you can prepare it according to your own preference.
Add 1 -2 teaspoons of sugar, 1 teaspoon bengali garam masala powder, 1 teaspoon ghee (clarified butter), one by one into the pan and give a nice mix.
Simmer the gravy in high flame for another 10-15 more seconds and check the salt of the gravy before switching off the flame. Add more if required and mix it well. Then switch off the flame.

Serving Instruction

Transfer the aloo phulkopir dalna into a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Pair up the comfort food with rice item like steamed basmati rice, basanti pulao, khichuri or flat breads like luchi, rotis, phulkas, parathas and enjoy the classic Bengali delight.