aloo phulkopir dalna recipe
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4 from 1 vote

aloo phulkopir dalna recipe

aloo phulkopir dalna recipe - delicious curry made with potato and cauliflower from the bengali cuisine. no onion no garlic recipe.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: main course
Cuisine: bengali
Servings: 4
Calories: 249kcal
Author: Dassana Amit


for ginger+green chilli paste

  • 2 green chilies or 2 teaspoon green chilies
  • 2 inch ginger OR 7 grams ginger OR 2 teaspoon
  • 3 to 4 teaspoon water for grinding

main ingredients for aloo phulkopir dalna

  • 260 grams cauliflower OR 1 small to medium cauliflower OR 2.5 to 2.75 cups cauliflower florets
  • ½ teaspoon salt
  • enough hot water for soaking cauliflower florets
  • 300 grams potatoes OR 2 cups chopped potatoes OR 3 to 4 medium potatoes
  • 5 tablespoons mustard oil (sarson ka tel)
  • 2 small to medium tej patta (indian bay leaf)
  • ½ teaspoon cumin seeds (jeera)
  • 150 grams tomatoes OR 2 medium tomatoes OR ¾ cup finely chopped tomatoes
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon cumin powder (jeera powder)
  • 2 teaspoons coriander powder (dhania powder)
  • ½ cup water to be added later
  • 1 teaspoon sugar
  • salt as required
  • 1 teaspoon ghee

for bengali garam masala

  • 2 green cardamoms (choti elaichi)
  • 2 inch cinnamon - if using cassia then use 1 inch
  • 3 to 4 cloves (lavang)


preparation for aloo phulkopir dalna

  • break 1 small to medium cauliflower in medium sized florets and then rinse them very well. you will need 2.5 to 2.75 cups of the florets. take the florets in a large pan or bowl. add ½ teaspoon salt.
  • then pour hot water as required and let the florets get blanched for 5 to 10 minutes.
  • later drain all the water and keep the cauliflower aside. do drain well or else the oil will splutter when the cauliflower florets are fried.
  • meanwhile when the florets are getting blanched, in a dry grinder or coffee grinder take 2 green cardamoms, 2 inch cinnamon and 3 to 4 cloves. if using cassia then use 1 inch of it.
  • grind to a fine powder. remove the cardamom husks before grinding. you can also crush these spices in a mortar-pestle. remove the masala and keep aside.
  • in the same grinder add 1 inch ginger and 2 green chilies.
  • add 3 to 4 teaspoon water and grind to a smooth paste. you can also crush ginger & green chilies in a mortar-pestle. keep aside.

frying cauliflower and potatoes

  • on a low to medium flame heat 5 tablespoons mustard oil in a kadai or pan and let it come to its smoking point. though i prefer mustard oil, but you can use any other oil.
  • reduce the flame and then add the cauliflower florets.
  • mix well and begin to fry the florets on a medium-low to medium flame. fry them in batches.
  • so when the cauliflower florets are getting fried, you can finely chop 2 medium tomatoes and 3 to 4 medium potatoes. you will need ¾ cup finely chopped tomatoes and 2 cups chopped potatoes.
  • fry the cauliflower stirring often for even cooking.
  • fry till you see golden spots on the cauliflower. you just need to fry them till they are almost cooked.
  • with a slotted spoon remove the ones which are done and place them on kitchen paper towels.
  • after finishing frying cauliflower, add the potatoes.
  • stirring them often fry for even cooking.
  • fry till you see golden spots on the edges and the potatoes are almost cooked.
  • remove with a slotted spoon. place on kitchen paper towels.

making aloo phulkopir dalna

  • now in the same pan add 2 small to medium tej patta and ½ teaspoon cumin seeds. saute till the cumin seeds crackle. some oil will be left in the pan, so no need to add more oil.
  • then add finely chopped tomatoes.
  • add the ground ginger+green chilly paste.
  • mix very well and saute this mixture on a low to medium flame.
  • saute till the tomatoes become pulpy and you see some oil releasing from the sides.
  • then add the following spice powders - ¼ teaspoon turmeric, ½ teaspoon kashmiri red chilli powder, ½ teaspoon cumin powder and 2 teaspoons coriander powder.
  • mix very well. then add 1 teaspoon sugar
  • next add salt as required. add ½ cup water and mix again.
  • now add the fried cauliflower florets and potatoes. stir gently.
  • cover the pan with a lid and simmer the gravy for 7 to 8 minutes on a low to low-medium flame.
  • do check in between and if the curry looks dry then you can add some water.
  • after 7 to 8 minutes the gravy will thicken and the cauliflower and potatoes will be cooked.
  • now add the ground masala of cloves, cinnamon and cardamoms. mix well.
  • then add 1 teaspoon ghee. mix well and switch off the flame.
  • serve aloo phulkopir dalna recipe with luchi, pooris, chapatis, parathas or steamed rice.


few tips:
  • add water as required.
  • you can skip grinding the whole spices if you have bengali garam masala. then just add ½ teaspoon of bengali garam masala. 
  • you can add more ghee if you want.
  • instead of mustard oil you can use any other oil. 
  • you can also add some steamed green peas in the curry.


Calories: 249kcal | Carbohydrates: 18g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 692mg | Potassium: 607mg | Fiber: 4g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 48mg | Calcium: 46mg | Iron: 3.3mg