Aloo fulkopir dalna
Aloo fulkopir dalna is one of the fundamental yet classic dish of Bengali cuisine. It is a no onion no garlic dish which is often cooked in Bengali households. It is often cooked at my home on Saturdays. Why Saturdays???? Like many Bengali homes, till date saturdays are no onion o garlic day at my mother’s place. So aloo fulkopir dalna was quiet common on Saturdays specially during winter when market is abundant of fulkopi and motorsuti. But these days fulkopi, peas are available all round the year and therefore, this dish can be enjoyed whenever you want.
Course: Side dish
Cuisine: (Bengali) Indian
Preparation time: 10 mins
Cook time: 25 mins
Servings: 3
Ingredients
- 1 small to medium cauliflower florets removed
- 1/2 cup of green peas (fresh or frozen)
- 2 to 3 medium potatoes
- 5 tablespoons mustard oil/cooking oil
- 2 bay leaves
- 1/4 teaspoon cumin seeds
- 1 1/2 inch of ginger grated
- 1 tomato
- 1/4 + 1/4 teaspoon turmeric powder
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon sugar
- salt to taste
- 1 tablespoon of ghee
- 1 teaspoon of Bengali garam masala powder
Directions
- Sprinkle some turmeric powder to the cauliflower florets and mix them properly.
- On a low to medium flame heat the mustard oil in a kadai let it smoke. Now add the cauliflower florets to the kadai.
- Fry the florets on a medium flame till they have golden spots on them and keep them aside.
- Now, add the potatoes to the kadai, fry till the edges are golden and keep them aside.
- To the same pan add the tej patta and cumin seeds. Saute till the cumin seeds crackle.
- Make a paste of tomato and ginger and add the paste to the kadai.
- Now, add the salt, sugar, turmeric powder, red chili powder, cumin powder and coriander powder to the kadai.
- Add about 1/2 cup of water, mix properly and continue cooking on medium flame till you see oil leaving the sides of the pan.
- Now add water to the kadai followed by the fried cauliflower florets,potatoes and green peas. stir gently.
- Cover the pan with a lid and simmer the gravy for 7 to 8 minutes on a low to low-medium flame.
- After 7 to 8 minutes the gravy will thicken and the cauliflower and potatoes will be cooked completely.
- Add the garam masala powder and ghee and mix properly but gently.
- Turn off the flame and serve aloo fulkopir dalna with luchi, porota or steamed rice.
Notes
Here I have used frozen peas which remains blanched. Hence, I have added them at the end. You can also prepare this dalna from fresh peas.
Aloo Phulkopir Dalna in making
Sprinkle some turmeric powder to the cauliflower florets and mix them properly.
On a low to medium flame heat the mustard oil in a kadai let it smoke. Now add the cauliflower florets to the kadai. Fry the florets on a medium flame till they have golden spots on them and keep them aside.
Now, add the potatoes to the kadai, fry till the edges are golden and keep them aside.
To the same pan add the tej patta and cumin seeds. Saute till the cumin seeds crackle.
Make a paste of tomato and ginger and add the paste to the kadai. Now, add the salt, sugar, turmeric powder, red chili powder, cumin powder and coriander powder to the kadai.
Add about 1/2 cup of water, mix properly and continue cooking on medium flame till you see oil leaving the sides of the pan.
Now add water to the kadai followed by the fried cauliflower florets,potatoes and green peas. stir gently.
Cover the pan with a lid and simmer the gravy for 7 to 8 minutes on a low to low-medium flame.After 7 to 8 minutes the gravy will thicken and the cauliflower and potatoes will be cooked completely. Add the garam masala powder and ghee and mix properly but gently.
Turn off the flame and serve aloo fulkopir dalna with luchi, porota or steamed rice.
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