Phulkopi aar Aloo torkari (Bengali Cauliflower and Potato Stir fry)

Posted on

by Rita's Recipes

Cauliflower or Phulkopi as it is called in Bengali, is easily available throughout the year, though I feel it tastes better in the winter. There are many recipes of cooking Phulkopi aar Aloo ( cauliflower and Potato) in India. This is an easy Bengali recipe, and it needs very few spices. The Main ingredient that gives this a distinct flavour is the use of a blend of 5 spices, called Paanch Phoron in Bengali. Paanch Phoron is a mixture of equal amounts of Mauri ,(Saunf in hindi and Fennel seeds in English), Jire ( Jeera in hindi and Cumin seeds in English), Kalojire ( Kalongi in Hindi and Nigella seeds in English) Radhundi ( Ajmod In Hindi and Celery seeds in English), and Methi(Methi in Hindi and Fenugreek seeds in English). I usually make a big portion of this mixture and store it in a glass jar, because I use it frequently in my recipes. Sometimes Radhuni is not available so we use mustard seeds in its place.

Jump to Recipe

Ingredients

This is how the potatoes and cauliflower is cut.

Cut the cauliflower into florets, if they are too big cut it smaller like in the picture above. Wash the cauliflower florets well and leave in a colander to drain off the water. Next peel and dice the potatoes, wash and keep aside.

Spices needed are: Noon, (salt,namak ), Chini (sugar, shakkar ), holud (turmeric powder, Haldi ) Lonka (chilli powder, mirchi )

And sorsher tel (mustard oil)

For Tempering

Sukhno lonka ( sukha mirch in hindi, dry red chilli), hing (hing in hindi, asafoetida), and Phanch phoron ( five spice mix).

To Make the torkari, the cauliflower and Potatoes are lightly fried one by one.

Then the oil is tempered or tadka? phoron is added

The Fried vegetables are added back into the kadai and stirred with the dry ingredients, Salt , sugar, Chilli powder and Turmeric powder.

After a couple of minutes of stirring, the water is added .

The kadai is covered with a lid. Vegetables a allowed to cook slowly on low flame till done.

After sauteeing the vegetables it will look like this, slightly brown at the deges.

To make paanch phoron, add 1/4 teaspoon of Methi (fenugreek) seeds, 1/4 teaspoon of Radhuni (celery ) seeds, 1/4 teaspoon of kalojire ( Nigella) seeds, 1/4 teaspoon of mouri (fennel) seeds and 1/4 teaspoon of jeera (cumin) seeds in a small dry glass bottle. Shake it well ,then take and out and use as needed.

Sometimes Paanch Phoron is available in the grocery store

Phulkopi Aar Aloo Torkari (Bengali Cauliflower and Potato Stir fry)

Phulkopi Aar Aloo Torkari is a simple Bengali-style cauliflower and potato stir fry cooked with paanch phoron and everyday spices. This comforting vegetarian dish pairs perfectly with rice, roti, or luchi and is especially popular during winter when fresh cauliflower is in season.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 persons
Ingredients Equipment Method Notes

Ingredients
  

  • 250 Grams Cauliflower washed and cut into florets
  • 120 grams Potatoes peeled and cut
  • 1/4 teaspoon Hing
  • 1/4 teaspoon Turmeric powder
  • 1/8 teaspoon Mirchi (chili) powder
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Paanch phoron 
  • 1 piece Dry red chilli
  • 2 Tablespoon Mustard oil
  • 1 piece Green chilli slit ( optional)
  • 1 teaspoon Coriander leaves chopped
  • 1/4 Teaspoon sugar
  • 1/4 cup water

Equipment

  • 1 kadai or wok. Or Pan

Method
 

  1. Heat the oil in a wok or a Kadai, or a pan
  2. when the oil is smoking, add the potatoes, saute a couple of minutes, remove from the oil and keep aside
  3. Add the cauliflower to the kadai, saute till a little brown at the edges and then remove from the wok with a slotted spoon onto the bowl with the sauteed potatoes and keep aside.
  4. Some oil will remain, ( you may need to add a bit more oil, because sometimes the cauliflower absorbs a lot of oil.) to this oil add the Hing first, then red chilli and Paanch Phoron . This is for tempering the oil or Tadka/ Phoron.
  5. When the Paanch phoron stops spluttering and turns a bit brown ( be careful not to burn it), add the sauteed cauliflower and potatoes .
  6. Add Salt , chili powder, turmeric powder , Sugar), Slit green chilli, and stir so that all the vegetables are covered in the spices.
  7. Add the water and cover the pan with a lid.
  8. Add the water and cover the pan with a lid.
  9. Lower the heat and let it simmer, occasionally lift the cover and stir or the vegetables may stick to the bottom of the pan.
  10. The vegetables are cooked when the cauliflower and the potatoes can be cut with the spoon
  11. If the water hasn’t dried up when the vegetables are cooked, then increase the heat and let the water dry out.
  12. Stir fry for couple of minutes before taking the pan off the heat.
  13. Transfer to a serving dish and garnish with chopped coriander leaves.

Notes

  1. This is a healthy version. If you fry the Cauliflower florets and Potatoes in a lot of oil, it tastes even better. 
  2. Cauliflower florets should not be very small, or they will not keep its shape.

Discover more from Rita's Recipes

Subscribe to get the latest posts sent to your email.

Published by

Unknown's avatar

Rita's Recipes

Hello, I’m Rita, the home cook behind Rita’s Recipes — a food blog where I share traditional Bengali and Indian recipes alongside family-favourite breads, cakes, and cookies. I grew up in a Bengali household where cooking was part of everyday life. Many of the dishes I share are authentic home-style recipes — light fish curries, seasonal vegetable dishes, lentils, and classic Indian comfort food that have been passed down through generations. At the same time, baking has always been part of our family table. Here you will also find simple homemade breads, soft cakes, and cookies that are easy to make with everyday ingredients. My goal is to preserve traditional flavours while making recipes clear, practical, and accessible for cooks around the world — whether you are new to Indian cuisine or looking for reliable home-style cooking. Thank you for visiting, and I hope my recipes bring warmth to your kitchen.

Leave a Reply