Phulkopi'r Dalna

Hot and sweet cauliflower curry flavoured with ginger, ghee, and gorom moshla—enjoyed best in the winter months.

  • Cooking time
    40 minutes
  • Calories
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This is a wonderfully spiced Bengali cauliflower curry. Enjoyed best in the winter months, this preparation is a little hot, a little sweet, and infused with the flavours of ginger, ghee, and gorom moshla.

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  • 500 g cauliflower
  • 50 g peas
  • 250 g potatoes
  • 50 g tomatoes
  • 40 g mustard oil (total)
  • 2 g cumin seeds
  • 3 pcs cloves
  • 3 pcs cardamom
  • 1 pc cinnamon
  • 2 pcs bay leaves
  • 2 pcs dried red chillies
  • 30 g ginger paste
  • 5 g cumin powder
  • 5 g turmeric powder
  • 1 g coriander powder
  • 1 g red chilli powder
  • 16 g salt
  • 28 g sugar
  • 7 g ghee
  • 2 pcs green chillies
  • ¼ tsp gorom moshla


  1. Cut cauliflower into 5-cm florets, and potatoes into 4-cm cubes. Dice the tomatoes.
  2. Heat 30 g mustard oil in a kadai. Add cauliflower. Fry until lightly coloured (about 8 minutes). Set aside.
  3. Add 10 g more mustard oil. Temper with dried red chillies, bay leaves, cloves, cardamom, cinnamon, and cumin seeds.
  4. Add potatoes. Cover with a lid and fry on low heat for 5 minutes.
  5. Meanwhile, in a small bowl, mix red chilli powder, coriander powder, turmeric powder, cumin powder, and ginger paste with water.
  6. Add the masala paste to the kadai. Cook on low heat till the water dries off (about 4 minutes).
  7. Add salt and sugar. Mix everything together. Add tomatoes and green chillies. Stir, cover, and cook for another 5 minutes.
  8. Add peas and fried cauliflower. Cover and cook for 5 minutes, stirring often to prevent the spices from sticking to the bottom of the pan.
  9. Pour hot water into the kadai to form the gravy. Bubble for 10 minutes, until potatoes and cauliflower are done.
  10. Finish with a slit green chilli, gorom moshla, and ghee for flavour. Cover and allow it to rest before serving.

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