Phulkopir Dalna

Cauliflower and potato curry in ginger-cumin gravy. A Bengali winter staple — phulkopi (cauliflower) season coincides with the best eating months.

Time 35 min · Serves 4 · 143 kcal · Kolkata, West Bengal

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• Ginger — 1 tsp (ground)
• Garlic — 1 tsp (ground)
• Potato — 100 g (chopped)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• Turmeric Powder — 0.5 tsp (ground)
• salt (optional) (whole)
• Tomato — 2 piece (chopped)
• onion — 2 piece (chopped)
• coriander powder — 1 tsp (ground)

Tempering

• Cumin Seeds — 1 tsp (whole)
• Mustard Oil — 2 tbsp (whole)

Method

1. Wash and prepare all ingredients for Phulkopir Dalna. Chop vegetables, marinate protein if needed.
2. Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste, sauté for a minute until raw smell disappears.
5. Add tomatoes and cook until oil separates from the masala.
6. Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
7. Add the main ingredient. Mix well and coat with masala.
8. Add water as needed. Cover and cook on medium flame until done.
9. Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Phulkopir Dalna?

143 kcal per plate.

How much cooking time?

35 min — 10 min prep, 25 min cooking.

Ghar ka khana in Kolkata →

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