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%Bengali Aloo Phulkopir Dalna Recipe Debjanir Rannaghar

Aloo Phulkopir Dalna

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5 from 3 reviews


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.


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


  • 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


  • 1/2 Tsp. Cumin Seed
  • 2 Bay leave
  • 2 Dried Red Chili


%making of Aloo Phulkopir Dalna %Debjanir Rannaghar

  1. Halve the potatoes and cut the cauliflower into medium-sized pieces.
  2. Create a smooth puree from the tomatoes.
  3. Coat the potatoes and cauliflower pieces with 1/4 teaspoon each of salt and turmeric powder.
  4. In a frying pan, heat up the oil and fry the potatoes until they turn golden.
  5. Next, fry the cauliflower florets until they become golden brown.
  6. Set aside both the fried vegetables.
  7. In the remaining oil, temper with bay leaf, red chili, cumin seed, and add asafoetida after mixing it with 1 tablespoon of water.
  8. Add the tomato puree and ginger paste to the tempering and sauté for two minutes.
  9. Include cumin powder, garam masala powder, turmeric powder, red chili powder, sugar, and salt, and sauté until oil begins to separate from the mixture.
  10. If desired, add green peas.
  11. Add the fried potatoes and sauté for 5 minutes on low heat.
  12. Pour in 1 cup of water and cook with a lid on for 5 minutes on low heat until the potatoes become tender.
  13. Now, add the fried cauliflower and sauté for an additional 2 minutes.
  14. Pour in 1/2 cup of water and simmer the "DALNA" on medium heat until it reaches the desired consistency and aroma.
  15. Add ghee and thoroughly mix it with the Dalna.
  16. Turn off the heat and serve it hot with "LUCHI", "KOCHURI", "PARATHA", or "RICE".


  • 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


  • 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
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