Ful Kofir Daalna

    50 mins

    Ful kofir daalna, is one of those bengali recipe that is very universal and flexible. It can be considered as a regular everyday item or as a gourmet item depending on how it has been cooked. Also, every family has its own variation. This recipe is our family version and it can be eaten at breakfast or in any other meal with rice or parantha or luchi/puri.


    California, United States
    3 people made this

    Serves: 8 

    • 500 gms potatoes
    • 1 kg cauliflower
    • Salt to taste
    • 4 medium tomatoes
    • 2 medium onions
    • 4 tbspn oil
    • 2 tbspn ghee
    • 2 bay leaves
    • 2 green cardamoms
    • 4 cloves
    • 1/2 inch stick cinamon stick
    • 1 tspn turmeric powder
    • 2 tspn coriander powder
    • 1 tspn cumin powder
    • 1 tspn red chili powder

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Peel and cut the potatoes into quarters, cut the cauliflower into medium sized florets, salt and keep aside. Cut tomatoes into quarters. Cut the onions. keep it aside.
    2. Heat up oil in a skillet and when very hot, fry the potatoes lightly and drain. Then fry the florets of cauliflower till they turn a little brown. Remove and keep it aside.
    3. In the same pot heat up ghee and mix in the bay leaves and the whole garam mashla (cardamoms, cloves, and cinnamon) and stir fry for 30 seconds.
    4. Mix in cut onion and fry till golden in colour. Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom. Mix in 1/4th cup of water if necessary.
    5. Mix in the potatoes, cauliflower and the tomatoes. Stir fry for a while. Mix in a cup of water, cover and stir fry over medium heat. Stir from time to time. Take off from heat up when the vegetables are cooked and nearly dry.

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