Phulkopir Dalna or Niramish Phulkopi Recipe

Phulkopir Dalna or Niramish Phulkopi Recipe

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Phulkopir Dalna or Niramish Phulkopi Recipe is Cauliflower and Potato curry,I have also added peas,its prepared without onion and garlic and the cuisine is Indian ( Bengali) ,try out this simple yet tasty dish in your home kitchen :-).

Preparation Time- 10-15 min
Cooking Time- 25 min

Ingredients:-

1. Cauliflower cut into medium chunks.
2. Potato (3 medium )
3. 1/2 cup Fresh green peas ( I used frozen and thawed)
4. 2 teaspoon ginger crushed in a mortar and pestle.
5. 2 fresh green chili
6. 1/2 Tomato chopped.
7. Pinch of hing/Asafoetida.
8.Spice mixture or masala (dry roast for 40 seconds and then grind it in a mixer and grinder  2 teaspoon whole cumin seeds/jeera + 2 green cardamom/elaichi+ 2 cloves/lobongo+ 1/2 inch cinnamon/darchini )
9. Powdered Spices /Masala (1/2 teaspoon each of cumin/jeera powder+ coriander/Dhaniya powder+ Paprika or kashmiri Chili Powder+ Turmeric powder + 1/4 teaspoon of Cayenne or Red chili powder)
10. 1/2 teaspoon sugar.
11. Whole spices 1 bay leaf/tej patta +1/4 th teaspoon of black peppercorns or golmorich + 1 dry red chili.
12. Salt as per your taste.
13. Oil (Mustard oil ) or any other cooking oil.
14. Water as needed.( I used around 1 and 1/4 th cups )

Preparation:-

1. Boil the Potatoes in salt water til 70 percent done .
2. Keep the cut Cauliflower Florets in hot salted water for few seconds and then discard the water.
3. Dry roast the spices as mentioned in point 8 and grind it.
4. Crush the ginger in the mortar and pestle(hamaldista).

Cooking:-

1. Take a deep bottom utensil add oil,heat it and fry the Cauliflower with little turmeric until just brown and keep aside.
2. Add little more oil heat it and then fry the potatoes with little turmeric until just brown and keep aside.
3.Next add oil,heat up and then add the dry red chili let it turn little black and then add the bay leaf and black peppercorns.
4. After this add the crushed ginger ,fry for 30-40 seconds followed by the chopped tomatoes,mix and then add the powdered spices,mix and then add very little water to prevent the spices from getting burnt.Mix everything together and cook til oil seeps out.
5. Next add the sugar and hing/asafoetida (if you did not add in the oil at the beginning) you may add the hing into the oil along with the whole spices but I like the smell so I add it now,mix and then add water and salt as per your taste.
6. Bring it to a simmer and cook til done,lastly add the fresh chili( either whole/slit/crushed) depending on your heat tolerance and also the dry roasted spice mixture,give a quick stir,switch off the flame,let it stand covered for 4-5 minutes and then serve.
7. This goes well with Roti/Paratha/Luchi/Poori or as a side with Rice and Dal :-).

Pictures:-