Description
Bengali style Aloo Phulkopi Dalna, also known as Aloo Phulkopi Dalna, is a flavorful dish made without onions or garlic. This delightful recipe features large pieces of cauliflower and potatoes cooked to perfection.
Ingredients
Units
Scale
- 6 Aloo /Potato (Medium Size) cut into two halves
- 1 Phulkopi / Cauliflower (medium size) cut into medium sized florets
- 1/2 cup Green Peas (optional)
- 2 Tomato; medium size
- 1 Tbsp. Ginger paste
- 50ml Refined Vegetable Oil for deep-frying
- 1/2 Tbsp. Ghee
Spices
- 1 Tsp. Cumin powder
- 1 Tsp. Bengali Garam Masala Powder
- 1/2 Tsp. Asafoetida / Hing
- 1/2 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder (I prefer to use Kashmiri Red Chili Powder)
- 1 Tsp. Salt or to taste
- 1 Tsp. Sugar
Tempering
- 1/2 Tsp. Cumin Seed
- 2 Bay leave
- 2 Dried Red Chili
Instructions
- Halve the potatoes and cut the cauliflower into medium-sized pieces.
- Create a smooth puree from the tomatoes.
- Coat the potatoes and cauliflower pieces with 1/4 teaspoon each of salt and turmeric powder.
- In a frying pan, heat up the oil and fry the potatoes until they turn golden.
- Next, fry the cauliflower florets until they become golden brown.
- Set aside both the fried vegetables.
- In the remaining oil, temper with bay leaf, red chili, cumin seed, and add asafoetida after mixing it with 1 tablespoon of water.
- Add the tomato puree and ginger paste to the tempering and sauté for two minutes.
- Include cumin powder, garam masala powder, turmeric powder, red chili powder, sugar, and salt, and sauté until oil begins to separate from the mixture.
- If desired, add green peas.
- Add the fried potatoes and sauté for 5 minutes on low heat.
- Pour in 1 cup of water and cook with a lid on for 5 minutes on low heat until the potatoes become tender.
- Now, add the fried cauliflower and sauté for an additional 2 minutes.
- Pour in 1/2 cup of water and simmer the "DALNA" on medium heat until it reaches the desired consistency and aroma.
- Add ghee and thoroughly mix it with the Dalna.
- Turn off the heat and serve it hot with "LUCHI", "KOCHURI", "PARATHA", or "RICE".
Notes
- You have the freedom to modify the amount of salt and chili powder according to your taste.
- If you prefer, you can exclude sugar entirely or replace it with Jaggery.
- Additionally, you can use ghee instead of oil, or vice versa, when preparing the dish. It's worth noting that my recipe has a moderate calorie content, but using only ghee will increase the calorie count, while using only oil will result in a lower calorie version.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 250g
- Calories: 284
- Sugar: 8.1g
- Sodium: 537mg
- Fat: 7.4g
- Saturated Fat: 2g
- Carbohydrates: 49.8g
- Fiber: 10.2g
- Protein: 8.6g
- Cholesterol: 3mg
