Vegan Masala Recipe

Bengali Phulkopir Aloo Dalna

Name: Bengali Phulkopir Aloo Dalna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 inch ginger, grated; 2 green chillies, finely chopped; 1 tsp chilli powder; 1/2 tsp turmeric powder; 2 tsp coriander powder; 1 small cauliflower, cut into florets; 3 medium potatoes, cubed; 1 cup water; 1 tsp salt; 2 tbsp fresh coriander, chopped

Phulkopir aloo dalna is a Bengali cauliflower and potato curry scented with cumin, ginger and garam masala. The light tomato gravy lets the sweet, browned vegetables remain the stars.

Recipe by Craig Logue How our recipes are created

30 minPrep: 10 minCook: 20 minServes 4IndianVegan

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From the kitchen

What to expect

This is not a lentil dal but a Bengali-style dalna: vegetables in a gently spiced gravy. Browning the cauliflower and potatoes first is worth the extra pan time because it brings out their sweetness and helps them hold together.

Serving idea

Best served simply

Serve with hot rice, roti or luchi, with a spoon of plain vegan yogurt on the side if you like.

Cook the recipe

Method

1
Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, and let them crackle.
2
Add 1 inch ginger, grated, and 2 green chillies, finely chopped. Stir for 20 to 30 seconds until the raw smell eases.
3
Stir in 1 tsp chilli powder, 1/2 tsp turmeric powder and 2 tsp coriander powder. Cook briefly so the spices bloom in the oil.
4
Add 1 small cauliflower, cut into florets, and 3 medium potatoes, cubed. Turn them through the masala until the surface is well coated.
5
Pour in 1 cup water and add 1 tsp salt. Cover and cook on medium heat until the potatoes are tender and the cauliflower is soft but still holding its shape.
6
Uncover and simmer for a few minutes if needed to reduce the liquid slightly. Finish with 2 tbsp fresh coriander, chopped, and serve hot.

A few useful notes

Notes

Cook the onions and tomatoes are not part of this recipe; the masala here depends on proper blooming of the seeds and spices, then enough simmering for the vegetables to soften evenly.
If the pan looks dry before the potatoes are cooked, add a splash more hot water. The finished dish should be lightly sauced, not watery.
Keep the cauliflower in reasonably even florets so it cooks at the same pace as the potatoes.
Leftovers keep well in the fridge for up to 3 days and reheat best over low heat with a little water stirred in.
The flavour settles after resting, so this is a good dish to make ahead for the next day.

Gather everything first

Ingredients

2 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 inch ginger, grated
2 green chillies, finely chopped
1 tsp chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 small cauliflower, cut into florets
3 medium potatoes, cubed
1 cup water
1 tsp salt
2 tbsp fresh coriander, chopped

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