This Cauliflower Curry or Aloo Phulkopir Dalna (Bengali Cauliflower & Potato Curry) recipe is a perfect example of Bengali niramish ranna or Indian vegetarian cooking. This dish is a perfect example of Bengali no onion no garlic recipes, ideal for festive occasions and daily meals alike.

If you are familiar with some of the Indian Cauliflower Recipes, then you must have heard of Aloo Gobhi. This Aloo Phulkopir Dalna is the east Indian version of the same, albeit a niramish or vegetarian version of it. Aloo Phulkopir Dalna is one of the many traditional Bengali dishes that showcase our rich collection of vegetarian dishes.

Niramish Indian cooking is quite different from vegetarian recipes. Bengali niramish recipes are devoid of meat, chicken, fish, eggs, and a couple of other ingredients like red lentils or masoor dal, onion, garlic, etc. among others.

It is vegan, gluten-free, paleo-friendly, nut-free and a complete plant-based Indian curry dish. Here, cauliflower florets are cooked with potato cubes in a pantry with basic Indian spices. If you are looking for easy cauliflower recipes for rice, then you are in luck! This dish is a perfect example of Bengali no onion no garlic recipes that are ideal for both special occasions as well as everyday meals.

Easy Indian Cauliflower Recipes – Niramish Fulkopi Aloo Tarkari in Bengali style

There are plenty of Cauliflower recipes in Indian cuisine. It’s a very popular vegetable during the winter months. So it becomes a very frequent visitor at a Bengali household’s dinner table.

Let’s understand the meaning of Aloo Phulkopir Dalna. Aloo means Potato, Phulkopi means Cauliflower and Dalna means niramish or vegetarian curry which is usually made with ginger and cumin seeds paste.

Among different cauliflower recipes, vegan ones are quite easy to find especially Bengali phulkopir tarkari recipes. Most of them are cooked in mustard oil with no use of dairy products. In this cauliflower curry recipe, I have used some ghee or clarified butter in the end, but it is completely optional and can be easily omitted for a completely vegan option.

Aloo phulkopir dalna ingredients

• Cauliflower – cut in florets
• Potatoes – cut into cubes
• Mustard Oil
• Ghee – absolutely must for a Bengali ‘dalna’ recipe, however use less if you are watching weight
• Spices such as freshly grated ginger, cumin seeds, hing or asafoetida, and dried bay leaf.
• Powdered Spices – such as cumin powder, coriander powder and my homemade garam masala powder have been used here. Use red chilli powder if you are ok with heat, otherwise use fresh green chilli

Instructions for aloo phulkopir dalna recipe in Bengali style

1. Heat some mustard oil in a non-stick pan and add the uniformly cut cauliflower florets.
2. Add turmeric powder and season with some salt for better frying. At this stage, you may keep the heat on lower-medium and cover and fry. This would cook the cauliflower thoroughly.
3. Once you see that they have charred at the edges and are uniformly fried as shown here, take them out. Use a slotted spoon to drain the excess oil.

4. In the same pan, we are going to fry the potatoes as well. So add some oil (if needed) and add the potato cubes. You may again cover the pan with a lid so that the potatoes get cooked nicely
5. Poke a knife at the centre of one of the cubes to check if they have been cooked
6. Move the potato cubes aside and temper the oil with hing, cumin seeds, dried bay leaf and green chillies. Give everything a good mix

7. Now, add the fried cauliflower and give everything a good mix
8. Add freshly grated ginger, cumin powder and coriander powder. Stir everything nicely so that the spice powder is mixed properly

9. At this stage season with salt and add turmeric powder, red chilli powder and sugar. Mix well. If needed, splash some water and mix everything well. Do this only if you feel that the spices are in lumps or need to be mixed properly
10. Before turning off the heat, add the garam masala powder and a drizzle of ghee or clarified butter. Vegans may omit the ghee at this stage. Turn off the heat and serve

Serving suggestion

Phulkopi Aloo Dalna combines the goodness of cauliflower and potatoes in a delicious gravy. It is an excellent side dish for lunch or dinner. You can serve daal or Indian lentil soups and rice with this cauliflower recipe of Aloo Phulkopir Dalna. Add some Tomato Chutney to the menu and it is going to be a big hit.

Now if you are a chapatti lover like me, then this Bengali-style aloo gobhi goes amazingly well with soft and fresh rotis. Whatever your preference, add this to your collection of easy Bengali recipes for a quick and satisfying meal option. Explore more Niramish Bengali recipes to enjoy a variety of vegetarian dishes from Bengal.

More niramish Bengali recipes

• Ol er Dalna | Bengali Yam Curry Recipe
• Choto Alur Dom Recipe | Bengali Baby Potato Curry
• Phulkopir Chechki | Aloo Phulkopir Tarkari Recipe
• Potol er Khosa Bata Recipe
• Aloo Potol er Chorchori | Bengali Parwal Sabji
• Bengali Classic Aloo Posto Recipe
• Niramish Cholar Dal
• Narkel Kumri – Narkol Chal Kumro Ghonto Recipe

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Aloo Phulkopir Dalna | Bengali Cauliflower Curry Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This Aloo Phulkopir Dalna (Bengali Cauliflower & Potato Curry) recipe is a perfect example of Bengali niramish ranna or Indian vegetarian cooking. It is vegan, gluten-free, paleo-friendly, nut-free and a complete plant-based Indian curry dish. Here, cauliflower florets are cooked with potato cubes in pantry basic Indian spices. If you are looking for easy cauliflower recipes for rice, then you are in luck!

Course: Side Dish

Cuisine: Bengali

Keyword: Aloo Phulkopir Dalna, Cauliflower Recipes, Phulkopir Torkari

Servings: 2 people

Calories: 483 kcal

Author: Priyanka

Ingredients

• 1 Cauliflower Medium – cut in florets
• 2 Potatoes Medium – cut in cubes
• 1 Dry Bay Leaf
• ¼ tsp Hing or Asafoetida
• ½ tsp Cumin Seeds
• 2 Green Chillies
• 1 tbsp Ginger Paste
• 1 tsp Cumin powder
• 1½ tsp Coriander Powder
• Salt to taste
• ½ + ½ tsp Turmeric Powder
• 1 tsp Sugar
• ½ tsp Garam Masala Powder
• 1 tsp Ghee or Clarified Butter Optional – omit if vegan
• 2 + 2 tbsp Mustard Oil

Instructions

1. Heat some mustard oil in a non-stick pan and add the uniformly cut cauliflower florets.
2. Add turmeric powder and season with some salt for better frying. At this stage, you may keep the heat on lower-medium and cover and fry. This would cook the cauliflower thoroughly.
3. Once you see that they have charred at the edges and are uniformly fried like shown here, take them out. Use a slotted spoon so as to drain the excess oil.
4. In the same pan, we are going to fry the potatoes as well. So add some oil (if needed) and add the potato cubes. You may again cover the pan with a lid so that the potatoes get cooked nicely
5. Poke a knife at the centre of one of the cubes to check if they have been cooked
6. Move the potato cubes aside and temper the oil with hing, cumin seeds, dried bay leaf and green chillies. Give everything a good mix
7. Now, add the fried cauliflower and give everything a good mix
8. Add freshly grated ginger, cumin powder and coriander powder. Stir everything nicely so that the spice powder is mixed properly
9. At this stage season with salt and add turmeric powder, red chilli powder and sugar. Mix well. If needed, splash some water and mix everything well. Do this only if you feel that the spices are in lumps or need to get mixed properly
10. Before turning off the heat, add the garam masala powder and a drizzle of ghee or clarified butter. Vegans may omit the ghee at this stage. Turn off the heat and serve

Recipe Video

Recipe Notes

This post was first published on March 27, 2020, and later republished with a more elaborate description of the recipe.

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