Alu Kopir Dalna

Alu Kopir Dalna by Ratna Prakash


  1. Cauliflower – 1 large head
  2. Potatoes – 6, each about 3 inches long
  3. Onions – 2, medium
  4. Tomatoes – 2
  5. Ginger – 1 inch piece
  6. Coriander Powder – 2 teaspoons
  7. Turmeric Powder – 1/2 Teaspoon
  8. Cumin Powder – 1 Teaspoon
  9. Oil – 4 Tablespoons
  10. Hing – 1 pinch
  11. TejPatta – 1
  12. Green Chillies – to taste
  13. Panch Phoran (sarson, methi, jeera, bari saunf and kalaunji mixed in equal proportions) – 2 Teaspoons
  14. Yoghurt – 3 Tablespoons
  15. Sugar – 1 Teaspoon
  16. Garam Masala Powder – 1 pinch
  17. Salt – to taste


Break the cauliflower into large florets and peel and cut the potatoes into 4 pieces each. Heat the oil and fry the vegetables a light golden brown. Drain on absorbent paper.

Puree the onions and tomatoes separately. Grate the ginger into the tomato puree. Mix together the coriander, cumin and turmeric powders with a little water and keep aside. Heat the oil in a large karahi and toss in a pinch of hing, a tej patta, green chillies and panch phoran. Add the pureed onion. Sauté till onion is pinky brown, and all the water has evaporated. Add the tomato and ginger puree. Sauté till oil separates from gravy. Add the mixed powdered spices paste and sauté till oil separates from the gravy. Add salt and the beaten yogurt. Sauté till oil separates from gravy. Add fried vegetables and stir gently till they are coated well with the gravy. Now add hot water to cover the vegetables, bring to a boil and then simmer on gentle heat till the vegetables are cooked. Add 1 teaspoon sugar and a pinch of garam masala.

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