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 dried lentil dumplings / mangodi. This simple and yummy curry is commonly prepared in every Bengali household.
It is best enjoyed with hot 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. So check out the step by step pictorial recipe 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 sauté 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. Sauté 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 cup 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 1 tbsp. oil & fry cauliflower florets till light brown. Keep aside.
Heat 1 tsp. oil & sauté prawns till it changes colour. Keep aside.
Heat remaining oil & fry potatoes till light brown. Keep aside.
Temper remaining oil with cumin seeds, bay leaf, cinnamon, cardamoms
& cloves.
Add grated onion, ginger-garlic paste, tomato paste, turmeric powder &
coriander-cumin powder mixed with some water. Sauté till oil separates.
Add fried cauliflower, potatoes, prawns, green peas, green chilies, salt &
1 & 1/2 -2 cups water. Simmer, covered till potatoes are soft.
Add garam masala powder & ghee.
Serve with steamed rice or chapattis.
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