Alu Phool Kopir Dalna (Bengali Potato and Cauliflower Curry)

Alu Phool Kopir Dalna or Bengali Cauliflower and Potato Curry
Alu Phool Kopir Dalna or Bengali Cauliflower and Potato Curry

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.


  1. Cauliflower – 250 gms
  2. Potato – 1 Large
  3. Cinnamon – 1″ piece
  4. Cloves – 3
  5. Bay Leaf – 1
  6. Cumin Seeds – 1 tsp
  7. Chilli Powder – 1/2 tsp
  8. Turmeric – 2 Large Pinches
  9. Mustard Oil – 1 tbsp
  10. Salt to Taste


  1. Peel and cut the potato into 1/2″ cubes.
  2. Clean and break cauliflower into small florets.
  3. In a wok or kadai, heat the mustard oil.
  4. Add the cumin seeds and wait till they start to change colour.
  5. Add the bay leaf, cloves and cinnamon.
  6. Stir fry for 10 seconds.
  7. Add potato and stir fry for 5 minutes.
  8. Add cauliflower and stir fry for 5 minutes.
  9. Add 1 cup water.
  10. Cook covered till the potato and cauliflower are parboiled.
  11. Add turmeric, chilli powder, and salt.
  12. Mix well.
  13. Turn off the heat and keep covered for at least 10 minutes.
  14. 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.