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- Duration: 25 minutes
- Serves: 4 people
Spice Level: Medium
A typical phulkopir dalna has a slight crunch to it, so it’s best to partially pan fry the veggies individually and then mix them.
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While phulkopi (cauliflower) is used in a variety of dishes, a simple dalna (curry) preparation uses limited spices, particularly ginger and asafoetida and no onion or garlic, to let the delicious flavour of cauliflower come through.
- Cauliflower (phool gobhi), cut into florets (2 cups)
- Potato (aloo) (1 cup)
- Tomato (1/2 cup)
- Ginger (adrak), grated (1 tbsp)
- MTR Haldi/Turmeric Powder ( 1/2 tsp)
- MTR Dhaniya/Coriander Powder ( 1 tsp)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Sugar (1 tsp)
- Cinnamon (dalchini) (1" piece)
- Cardamom (elaichi) (2–3 pods)
- Bay leaf (tej patta) ( 2)
- Mustard oil (sarson ka tel) (2 tbsp)
- Salt ( to taste)
- Coriander leaves (hara dhaniya) (2 tbsp)
- Green chillies (hari mirch), slit in the centre (1)
- Heat oil in a kadhai, add cumin seeds, cinnamon, cardamom and bay leaf. Sauté for a minute.
- Next, add in potatoes and cook for 4–5 mins and then add cauliflower and fry further for 4–5 mins.
- Now add in MTR Haldi/Turmeric Powder, MTR Dhaniya/Coriander Powder, MTR Lal Mirch/Red Chilli Powder, mix and let this cook for a minute, then add the tomatoes, ginger, salt and sugar. Cover and cook on a low flame for 2–3 mins.
- Garnish with coriander leaves and green chillies and serve it hot with side dish of your choice.
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