With an aunt who married a Bengali and a Bengali best friend who is the ultimate foodie, Bengali food could not be too far from my agenda. The first time I ate Alu Phool Kopir Dalna was at my Doddamma’s home. Her family did not prefer spicy food and so I ate a relatively mild version of this curry, but was still impressed with it. The next time I ate this curry was at Madhumita’s home and then I was completely hooked. 🙂
I am not particularly fond of cauliflower, but in the form of this curry I actually relish it.
- Cauliflower – 250 gms
- Potato – 1 Large
- Cinnamon – 1″ piece
- Cloves – 3
- Bay Leaf – 1
- Cumin Seeds – 1 tsp
- Chilli Powder – 1/2 tsp
- Turmeric – 2 Large Pinches
- Mustard Oil – 1 tbsp
- Salt to Taste
- Peel and cut the potato into 1/2″ cubes.
- Clean and break cauliflower into small florets.
- In a wok or kadai, heat the mustard oil.
- Add the cumin seeds and wait till they start to change colour.
- Add the bay leaf, cloves and cinnamon.
- Stir fry for 10 seconds.
- Add potato and stir fry for 5 minutes.
- Add cauliflower and stir fry for 5 minutes.
- Add 1 cup water.
- Cook covered till the potato and cauliflower are parboiled.
- Add turmeric, chilli powder, and salt.
- Mix well.
- Turn off the heat and keep covered for at least 10 minutes.
- Serve warm with rice or roti.
- You can use regular oil instead of mustard oil. However, you will miss out on the distinctive taste.
- You can use 1/2 tsp garam masala, instead of cloves, cinnamon, and bay leaf. I find that using whole spices lends a more delicate flavour.
- I sometimes add 1/4 cup peas.