# Alu Phulkopir Dalna > [!metadata]- Metadata > **Published:** [[2025-10-27|October 27, 2025]] > **Key Ingredients:** Potato, Cauliflower, Green Peas, Ginger > **Tags:** #🌐 #recipe #bengali-cuisine #vegetarian #curry ![[00 - Meta/Attachments/Recipes/alu-phulkopir-dalna-1.jpg]] A traditional Bengali curry made with potatoes (alu) and cauliflower (phulkopi) in a rich, aromatic spice blend. This comforting vegetarian dish features perfectly fried vegetables simmered in a flavorful tomato-based gravy with warming spices. ## Preparation Time - **Prep**: 15 mins - **Cook**: 20 mins - **Total**: 35 mins - **Servings**: 4 servings ## Ingredients ### Vegetables - 1 medium cauliflower, cut into medium-sized florets - 1 cup potatoes, cubed - ½ cup green peas - 1 tomato, chopped ### Spices & Aromatics - 1 tsp ginger paste - 1 tsp cumin seeds - ½ tsp turmeric powder - 1 tsp red chili powder - 1 tsp cumin powder - ½ tsp Bengali garam masala powder - 1 tsp sugar - 1-2 bay leaves - Salt to taste ### Cooking Fats - 4 tbsp mustard oil - 2 tsp ghee ### Garnish - Fresh coriander leaves, chopped ## Instructions 1. **Prepare Vegetables**: Rub salt and turmeric powder onto potato cubes and cauliflower florets. Set aside to marinate. 2. **Fry Vegetables**: Heat mustard oil in a large pan over medium-high heat. Fry the marinated potatoes and cauliflower florets until golden brown on all sides. Drain and set aside on paper towels. 3. **Temper Spices**: In the remaining oil, add bay leaves and cumin seeds. Cook until the spices begin to splutter and release their aroma. 4. **Build Gravy**: Add chopped tomato (or tomato puree) and ginger paste to the pan. Stir in cumin powder, garam masala powder, turmeric powder, red chili powder, sugar, and salt. Sauté until the oil separates from the spice mixture, about 3-4 minutes. 5. **Combine**: Add green peas and the fried potatoes and cauliflower to the pan. Sauté everything together for 5 minutes on low heat, coating the vegetables in the spice mixture. 6. **Simmer**: Add 1 cup of water, mix well, and cover with a lid. Cook on low flame for 5 minutes until potatoes are fork-tender and the gravy thickens. 7. **Finish**: Stir in ghee and chopped coriander leaves. Mix well and serve hot. ## Notes - **Oil**: Mustard oil gives authentic Bengali flavor; substitute with vegetable oil if unavailable - **Heat Level**: Adjust red chili powder to taste (reduce to ½ tsp for mild) - **Storage**: Refrigerate up to 3 days; flavors deepen overnight - **Serving**: Pairs perfectly with steamed rice or Indian flatbreads (roti, paratha)