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Tuesday, 20 October 2015

Chingri diye Phool Kophir Dalna (Cauliflower Curry with Prawns - Bengali Style)


          This is a traditional Cauliflower curry prepared with prawns know as 'Dalna' in Bengali, It is onion based along with ginger-garlic paste, tomato paste and other dry spices. I also added some potatoes and green peas. I kept the spice level a bit mild by omitting red chili powder and instead, added green chilies. 

          It can also be prepared in a vegetarian version by substituting the prawns with vadi / dried lentil dumplings. This simple and delicious 'Dalna' is commonly prepared in every Bengali household. 

          It is best enjoyed with plain steamed rice, pulao, luchi (poori) or parathas. It is generally cooked in mustard oil to get an authentic flavour and do not forget to add some ghee to the end product for an aromatic experience. Please find below a step by step guide with pictures to prepare it.









         
  • 1 medium size cauliflower, cut into florets
  • 1 potato, cubed
  • 1/2 cup prawns, deveined & cleaned
  • 1/2 cup green peas (frozen)
  • 2 green chilies, slit
  • 2-3 tbsp. mustard oil
  • 1 bay leaf
  • 1 tsp. cumin seeds
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 onion, grated
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1 tbsp. roasted coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. garam masala powder
  • 1 tsp. ghee (clarified butter)







          Heat 1 tbsp. oil in a pan and fry the cauliflower till light brown. Keep aside. Heat 1 tsp. oil and saute the prawns too till it changes colour. Keep aside.

          Heat remaining oil and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaf, cinnamon, cardamoms and cloves. Saute for a few seconds.

          Now add the grated onion, ginger-garlic paste, tomato paste, turmeric powder and coriander-cumin powder mixed with some water.

          Fry till oil separates and then add the fried cauliflower, potatoes, prawns, green peas, green chilies, salt and 1/2 -2 cups water.

          Cover and simmer on medium flame till the potatoes are cooked. Add the garam masala and ghee and give it a mix. Serve as a side dish with either plain rice or chapattis.





                             Heat 1t bsp. oil in a pan and fry the cauliflower florets till light
                             brown. Keep aside.




                         Heat 1 tsp. oil & saute the prawns till it changes colour. Keep aside.




                           Heat remaining oil and fry the potatoes till light brown. Keep aside.



                          Temper the remaining oil with cumin seeds, bay leaf, cinnamon, 
                          cardamoms & cloves.



                         Add the grated onion, ginger-garlic paste, tomato paste, turmeric
                          powder and coriander-cumin powder mixed with a little water. 
                          Saute till oil separates.




                         Add the fried cauliflower, potatoes, prawns, green peas, green chilies, 
                         salt and 1 1/2 -2 cups water. Simmer, covered till the potatoes are soft.



                           Add the garam masala powder and ghee. Give it a mix and serve 
                            with rice or chapattis.















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