Bengali Cauliflower Curry

How to make Bengali Cauliflower Curry-Phulkopi Aloor Torkari

This is a dry Bengali style cauliflower curry that tastes very good with Luchi/Poori or Paratha.

How to make Bengali Cauliflower Curry-Phulkopi Aloor Torkari

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesServings:6 servings


This is a delicious Bengali Cauliflower curry. It is a dry preparation that you can eat with Paratha or Luchi/Poori or press into a cutlet or use as a samosa filling!



  1. Cut the cauliflower in small/medium sized florets
  2. Submerge the florets in hot water for 2 min so they are thoroughly cleaned
  3. Drain the water from the florets and set aside
  4. Peel the potatoes and cut in 1 inch pieces
  5. Make a paste of ginger and green chillies and set aside
  6. Make garam masala  powder with the ingredients mentioned above and set aside
  7. Set a pot on low heat and add 1 tbsp. oil (any neutral cooking oil) and 1 tbsp. mustard oil 
  8. You can also cook in pure mustard oil 
  9. Add 1/2 tsp. cumin seeds, bay leaf, a pinch of turmeric powder, coriander powder, cumin powder, Hing or asafoetida and the ginger/green chilli paste
  10. Stir fry for 30 sec 
  11. You can sprinkle a little water so the masalas don’t burn
  12. Add the cauliflower florets and the potatoes
  13. Add salt to taste and sugar
  14. Stir and place the lid on for 5 min
  15. Check if the potatoes have boiled if not give the curry a stir and place the lid on for few more minutes
  16. Add 1 tbsp. ghee, the garam masala powder, turn up the heat and stir fry the cauliflower till they turn golden brown. This should take ~5 min
  17. Add Amchur powder and stir
  18. Add poppy seeds and stir
  19. Garnish with coriander leaves
  20. This curry tastes very good with Luchi/Poori or Paratha
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