Chingri Aloo-Fulkopir Dalna (Potato & Cauliflower Curry with Prawn)

The ‘Dalna’ in Bengali Cooking is a gravy dish where the gravy is thicker and richer where in a ‘Jhol’ the gravy is soupy and runny. For every Jhol there is an equivalent ‘Dalna’ recipe in Bong kitchen. So if there is a ‘Alu-Fulkopir Jhol/Dum’ there is the ‘Alu-Fulkopir Dalna’.

Today’s ‘Chingri Aloo-Fulkopir Dalna’ is a similar dish where addition of some succulent shrimps transfers it from a vegetarian delight to a non-vegetarian dream of ‘Chingri Aloo Phulkopi’r Dalna’! Since I have used shrimp in this recipe I have used onion paste. If you want to make a vegetarian version you may not use it. Last night we had it with ‘Tekona Porota’ which is one of our favourite dinner combos. You can have this curry with roti, plain rice or even with vegetable polao.

Try this curry when cauliflowers are in season, i.e., in winter. Fresh cauliflower and potato curry and addition of fresh shrimps cooked in a mildly spiced curry are divine. You can also add fresh green peas in the curry for a vegan version and enjoy with steamed rice, pulao, paratha or roti ……a heartwarming comfort food, I must say.

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Cuisine: bengali
  • Passive Time: 10 mins
  • Course: side dish
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins


¾ cup Shrimp
1 (Medium – cut into small florets) Cauliflower
1 (Medium-cut into small cubes) Potato
2 Bay Leave
2 (Slitted) Green Chilli
½ tsp Cumin Seed
2 Tbsps Onion Paste
1 (Small-chopped) Tomato
1 tsp Ginger Paste
½ tsp Garlic Paste
½ tsp Garam Masala Powder
½ tsp Coriander Powder
½ tsp Cumin Powder
1 tsp Turmeric Powder
½ tsp Red Chilli Powder
½ tsp Sugar
to taste Salt – According
½ cup Mustard Oil
3 – 4 tsps Chopped Coriander


  1. Wash shrimps thoroughly and devein each and every prawn before cooking.
  2. Now rub some salt and ½ tsp turmeric powder to the Prawns and leave those for 15 minutes.
  3. Heat mustard oil in a karai or wok and fry the cauliflower florets till they are golden with some brown spots. Remove and keep aside.
  4. Add some more oil if required and fry the potatoes till it turns into golden in colour.
  5. Add some more oil in the same karai/wok. Fry the shrimps till they turn pink. Remove and keep aside. The oil flavored with the head-on prawns adds a beautiful taste to the dish.
  6. Temper the same oil with cumin seeds and bay leaves. Fry till the whole masalas crackle and exudes aroma.
  7. Add onion paste and fry till it turns into golden brown. Next add ginger paste, garlic paste, chopped tomatoes, couple of slit green chillies and continue frying till tomato is cooked and mashed up.
  8. Next add all the dry masalas except garam masala. Continue frying. Add fried potatoes and cauliflower. Mix well and add 1 cup of water.
  9. Cover and let it cook for some time / till the potato and cauliflower are halfway done.
  10. Add salt to taste and add about ½ tsp of sugar.
  11. Now add fried shrimps to the gravy at this point and simmer for 5-6minutes at medium heat.
  12. Finish with garam masala powder and chopped coriander. Serve with plane paratha, rice or chapatti.


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