Aloo phulkopir dalna (potato cauliflower curry-bengali style) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, bay leaf, and whole spices. Sauté until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and sauté for a minute.
• STEP 3.Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute.
• STEP 4.Add diced potatoes and cauliflower florets. Stir to coat them with the spices.
• STEP 5.Cover the pan and cook on low heat until the vegetables are tender.
• STEP 6.Add garam masala, salt, and sugar. Mix well and cook for a few more minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cut the potatoes and cauliflower into similar-sized pieces for even cooking.
• You can add green peas or carrots for added flavor and color.
• Adjust the spice levels according to your preference.
• For a richer gravy, you can add cashew paste or coconut milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve aloo phulkopir dalna hot with steamed rice or roti.
• Garnish with fresh coriander leaves for added freshness.
• Leftovers can be reheated in a pan or microwave.
• This dish pairs well with a side of raita or salad.