West Bengal

Phulkopir dalna

Name: Phulkopir dalna
Total time: 45 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 1 medium large florets cauliflower; 2 medium quartered potato; 1/2 cup green peas; 1 tsp turmeric (ground turmeric); Salt, to taste; 2 1/2 tbsp mustard oil; 2 tsp ghee; 2 bay leaf (indian bay leaf); 1/2 tsp cumin seeds; 2 cardamom 2 cloves whole spices; 1 1/2 inch ground ginger; 2 medium pureed tomato; 1/4 cup whisked curd (plain yogurt, natural yoghurt); 1 1/2 tsp kashmiri chilli powder; 1 1/2 tsp cumin powder (ground cumin); 1 tsp coriander powder (ground coriander); 1 tsp sugar; 1 cup water; 1/2 tsp garam masala

Cauliflower, potatoes and peas in a ginger tomato gravy. Bengal's niramish Sunday curry.

45 minTime

7 gProtein each

mediumSpice

Winter cauliflower2 chapters · 1 min read

Make it your way

Grandma's wayFried florets, ginger gravy, a little ghee.

The original

242kcalsame

7 gproteinsame

7 gfibresame

45minutessame

Phulkopir dalna as Bengal cooks it in winter.

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 medium, large florets

Potato2 medium, quartered

Green peas½ cup

Turmeric (ground turmeric)1 tsp

Saltto taste

Mustard oil2½ tbsp

Ghee2 tsp

Bay leaf (indian bay leaf)2

Cumin seeds½ tsp

Whole spices2 cardamom, 2 cloves

Ginger4 cm, ground

Tomato2 medium, pureed

Curd (plain yogurt, natural yoghurt)¼ cup, whisked

Kashmiri chilli powder1½ tsp

Cumin powder (ground cumin)1½ tsp

Coriander powder (ground coriander)1 tsp

Sugar1 tsp

Water1 cup

Garam masala½ tsp

Method

5 steps

1Rub the florets and potatoes with turmeric and salt. Fry in mustard oil until golden. Lift out.
2Add bay leaves, cumin and whole spices, then the ginger, tomato and powdered spices. Cook until thick.
3Lower the heat and stir in the curd. Add water, sugar and salt.
4Add the potatoes, cauliflower and peas. Cover and simmer until tender.
5Finish with ghee and garam masala and serve.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Phulkopir dalna

Cauliflower, potatoes and peas in a ginger tomato gravy. Bengal's niramish Sunday curry.

45 minTime

7 gProtein each

mediumSpice

Winter cauliflower2 chapters · 1 min read

Make it your way

Grandma's wayFried florets, ginger gravy, a little ghee.

The original

242kcalsame

7 gproteinsame

7 gfibresame

45minutessame

Phulkopir dalna as Bengal cooks it in winter.

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 medium, large florets

Potato2 medium, quartered

Green peas½ cup

Turmeric (ground turmeric)1 tsp

Saltto taste

Mustard oil2½ tbsp

Ghee2 tsp

Bay leaf (indian bay leaf)2

Cumin seeds½ tsp

Whole spices2 cardamom, 2 cloves

Ginger4 cm, ground

Tomato2 medium, pureed

Curd (plain yogurt, natural yoghurt)¼ cup, whisked

Kashmiri chilli powder1½ tsp

Cumin powder (ground cumin)1½ tsp

Coriander powder (ground coriander)1 tsp

Sugar1 tsp

Water1 cup

Garam masala½ tsp

Method

5 steps

1Rub the florets and potatoes with turmeric and salt. Fry in mustard oil until golden. Lift out.
2Add bay leaves, cumin and whole spices, then the ginger, tomato and powdered spices. Cook until thick.
3Lower the heat and stir in the curd. Add water, sugar and salt.
4Add the potatoes, cauliflower and peas. Cover and simmer until tender.
5Finish with ghee and garam masala and serve.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Phulkopir dalna

Make it your way

Ingredients

Method

Phulkopir dalna

Make it your way

Ingredients

Method

Make it a meal