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%Bengali Aloo Phulkopir Dalna Recipe Debjanir Rannaghar

Aloo Phulkopir Dalna


Bengali Phulkopi Aloo Dalna Aka Aloo Phulkopi Dalna is a no onion no garlic delicacy cooked with big chunks of Cauliflower and Potatoes


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
  • 1/2 Tsp. Cumin Seed
  • 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
  • 2 Bay leave
  • 2 Dried Red Chili
  • Refined Vegetable Oil for deep-frying
  • 1/2 Tbsp. Ghee


%making of Aloo Phulkopir Dalna %Debjanir Rannaghar

  1. Cut Potatoes into half and Cauliflower into medium-sized pieces.
  2. Make a smooth puree of tomatoes.
  3. Rub salt and Turmeric Powder on Potatoes and cauliflower pieces.
  4. Heat oil in a frying pan and fry potatoes till those turn golden
  5. Now fry cauliflower florets until those turn golden brown
  6. Keep both the fried veggies aside.
  7. Temper remaining oil with Bay leaf, Red Chilli, Cumin Seed and add Asafoetida after mixing with 1 Tbsp. water.
  8. Add tomato puree and ginger paste to the tempering and sauté for two minutes.
  9. Add Cumin Powder, Garam Masala Powder, Turmeric Powder, Red Chili Powder, Sugar and Salt and sauté till oil comes out from the mixture.
  10. Now add Green Peas (optional).
  11. Add fried potatoes and sauté for 5 minutes on low flame.
  12. Add 1 Cup of Water and cook for 5 minutes on low flame with a lid on till Potatoes soften.
  13. Now add the fried cauliflower and sauté for 2 more minutes.
  14. Add 1/2 cup of water and boil the “DALNA” in medium flame till desired consistency and/or aroma comes from the gravy.
  15. Add Ghee and mix it well with the Dalna.
  16. Switch the flame off and serve it hot with LUCHI”, “KOCHURI” or ”PARATHA” or “RICE”.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: Bengali


  • 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

Keywords: Aloo Phulkopir Dalna recipe, Phulkopi aloo Dalna recipe, Bengali aloo gobi recipe, debjanir rannagfhar

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