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Phulkopir Dalna

  • Duration: 25 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

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.

Trivia Tadka

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)

For garnish

  • 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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