Cauliflower Curry | Fulkopir Dalna

A Brief Overview

With the northern winds gently starting to flow and daylight hours gradually decreasing, we know that winter is incoming. The fall is often associated with interesting food items such as cauliflower and cabbage that often get converted into delicious cuisines in Bengali homes

around the globe. In this respect, cauliflowers gain precedence, be it as a gravy preparation or a masala delight and is also the main participant in today’s recipe – Cauliflower Curry or Fulkopir Dalna (Bengali).

Cauliflower curry in its gravy form goes very well with steamed rice, however, roti or chapatis can be its friend as well if a semi-dry preparation is opted for. So, without further ado, let’s begin our Fulkopir Dalna preparation.

Necessary Ingredients

• Cauliflower – 2 large sized (sliced into large pieces)

• Potato – 6 large (Peel off with 8 slice for each potato)

• Tomato – 2 medium to small size (sliced finely)

• Ginger and Garlic – 2 teaspoons each

• Green chili paste – 4 teaspoons

• Whole cumin seeds – 1 teaspoon

• Bay Leaves – 2 pieces

• Turmeric Powder – 1 to 1.5 teaspoons

• Cumin Powder – 4 to 5 spoons

• Red chili powder – 1 teaspoon (Approx.)

• Salt – As per necessities

• Sugar – As per necessities (Enhances color and aroma of the dish)

• Mustard oil – As per necessities

• Ghee – 1 to 1.5 spoons

• Garam Masala – 1 spoon

The Technique

We start with the basics – turning on the gas, mounting the Karahi and put required amount of mustard oil. Once the oil is heated up appropriately, wash off the cauliflower cubes add them to the heated mustard oil coupled with a pinch of salt and turmeric powder. Fry them golden red. Once done, add a bit of mustard oil (as per requirement) along with some whole cumin seeds, washed potato cubes and 2 bay leaves.

Sauté the ingredients for a while adding some more turmeric powder, salt, and sugar. A few minutes later add the ginger garlic and green chili paste. Now, lower the heat and add the

freshly chopped tomato slices.

A while later, a pleasant aroma will be released from the mixture, which is when, we add the previously fried cauliflower cubes along with some cumin powder and red chili powder. Now, based on your judgement and requirement of gravy, add a few cups of water after the vegetables in the karahi have been sautéed for some time more.

Once the gravy starts boiling, we seam down the flame and cover it up with a lid while letting it cook. In the meantime, we check for the desired taste periodically. A few mins later, we add one spoon garam masala and one-to-two spoons of ghee. A bit of good mix and we switch off the gas and cover it up with a lid.

The Final Thoughts

Serve your guests with a serving of steamed rice and a side of cauliflower curry. A coldish winter afternoon with this combo can make your day worthwhile. Please prepare, have it with your friends and family and let me know about your thoughts on the dish. Be well.