Here’s a delicious way to combine cauliflower and potatoes. The recipe is simple, devoid of any garlic and onions, and has subtle flavours. The cauliflower shines here as it is treated with a lot of love and patience in this recipe. I personally have fond memories of eating this cauliflower potato curry throughout my childhood, especially on special occasions like Durga puja, birthdays, lunch invitations and other events.
Also known as phulkopi’r dalna in Bengali, this recipe has a gravy base which is thick and non-watery.The potatoes are cooked till soft and the cauliflower has that crunch to it in the final bite. Overall, this cauliflower potato curry is a delight to enjoy with family and loved ones in this season when it grows in abundance all around us.
Let’s dive in and take a look at the recipe:
Preparation time – 20 minutes
Cook time – 45 minutes
Serves – 3
- 500g cauliflower, cut into florets
- 4 large potatoes, cut into large cubes
- 3 tbsp mustard oil, for frying the cauliflower
- 4 tbsp mustard oil, for the gravy
- 2 cloves
- 1 inch cinnamon stick
- 1-2 dried red chillies
- 2 bay leaves
- 1 tsp cumin seeds
- 2 cardamom
- 1 tbsp ginger paste
- Salt to taste
- 1 tbsp sugar (optional)
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1 tsp Kashmiri red chilli powder
- 100 ml water to mix the spices
- 1/4 cup green peas
- 1 small tomato, chopped
- 2 green chillies
- Fresh coriander for garnish
- 250 ml hot water
- Remove the florets from a large cauliflower. Wash and pat dry. Keep the florets big (about 5cm each) as we want the cauliflower to have a bite to it in the final recipe. Overcooked cauliflower won’t taste nice in this recipe.
- Cut the potatoes into big cubes as well. Soak in water for 20 minutes to release excess starch. Wash and pat dry with a kitchen towel.
- Heat mustard oil in a kadhai. Once the oil starts to smoke, add the cauliflower florets. Fry this on medium to high heat till the edges start to turn golden brown. Do this for 5 to 7 minutes. Do not burn. Once done, set the florets aside.
- In the same kadhai, add more mustard oil. Once it starts to smoke, reduce the flame to low and temper the oil with all the whole spices – dried red chillies, bay leaves, cinnamon, cardamom, clove and cumin seeds. Give it a light mix.
- Add the potatoes to the kadhai and increase the flame. Cook for 3-4 minutes.
- In the mean time, make a mix with the spices and ginger paste. Spices would include turmeric, cumin, coriander and red chilli powder. Mix all of this with some room-temperature water.
- Pour the mixture into the potatoes and fry till oil starts to release from the sides of the kadhai.
- Throw in the fried cauliflower florets and mix everything together.
- Season with salt and sugar and mix. Cover and cook on low flame for 8 to 10 minutes.
- Remove lid and add the tomatoes, slit green chillies and peas. Give it all a stir.
- Pour in some boiling hot water for the gravy. Mix it all up and cover and cook till potatoes are soft. You can adjust the consistency of the gravy as per your liking. But traditionally, it shouldn’t be a runny curry, but a thick one.
- Once potatoes are cooked, garnish with chopped coriander leaves, garam masala and more slit green chillies.
- Enjoy hot with some luchi, pulao or rotis.
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Related recipe – Potato Gravy Without Onions & Garlic