How to make Aloo Phulkopi - SK Khazana -

A typical Bengali dish that is generally served with khichudi as a bhog during durga pujo

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes, Medium cauliflower

Cuisine : Bengali

Course : Main Course Vegetarian

For more recipes related to Aloo Phulkopi - SK Khazana checkout Chettinad Potato Fry, Bedmi Aloo - SK Khazana, Jeera Aloo-SK Khazana, Aloo Baingan-SK Khazana . You can also find more Main Course Vegetarian recipes like Palak Methi Aur Corn Ki Sabzi Batata Humman Baingan ka Bharta Schezwan Gobhi Matar

Aloo Phulkopi - SK Khazana

Aloo Phulkopi - SK Khazana Recipe Card


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Aloo Phulkopi - SK Khazana Recipe

  • Medium potatoes peeled, cut into cubes and soaked in water 2

  • Medium cauliflower separated into florets and boiled 1

  • Oil 7 tablespoons

  • Salt to taste

  • Panch phoron 1/4 teaspoon

  • Dried red chilli 1

  • Medium onion finely chopped 1

  • Sugar 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Small tomato finely chopped 1

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Green chillies 2 to garnish


Step 1

Heat 4 tbsps oil in a deep non-stick pan, drain potato cubes and add, sprinkle a little salt and mix. Cover and cook for 4-5 minutes or till the potatoes turn golden and are cooked. Drain into a bowl and set aside.

Step 2

Add 1 tbsp oil to the same pan, add cauliflower florets and sprinkle a little salt. Mix well and sauté on high heat for 3 minutes or till the cauliflower turns golden. Drain into another bowl and set aside.

Step 3

Add 2 tbsps oil to the same pan and add panch phoran, Break the red chilli into half and add to the pan. Mix and sauté till the seeds splutter.

Step 4

Add onion, mix, add sugar and satue on high heat, stirring, till golden.

Step 5

Add ginger-garlic paste, mix well and sauté till raw flavours disappear. When the oil starts leaving the mixture, add turmeric powder, cumin powder, coriander powder and red chilli powder. Mix well, reduce heat and sauté, stirring continuously, for 2 minutes.

Step 6

Add fried potatoes and fried cauliflower, mix well, cover and cook on high heat for 2-3 minutes.

Step 7

Add tomato and mix well. Cook till tomatoes turn pulpy.

Step 8

Switch off heat and add garam masala powder and mix well.

Step 9

Transfer in a serving bowl. Serve hot, garnished with coriander leaves and green chillies.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.