We share recipes almost every day on Instagram, Facebook, and YouTube. Recently, we added a new channel to the mix- Bong Recipe Tales, a shorts-only YouTube channel, purely in Bangla. It gives us space to share a different perspective from what we usually do on Pikturenama. While researching for that channel, I stumbled upon a recipe for phulkopir ghonto in one of our old Bengali cookbooks. We have an entire cabinet full of them. These books always reveal something new about our cuisine, and this recipe was one of those discoveries. I loved it the moment I read it.
This version of phulkopir ghonto uses cholar dal as a key ingredient. The dal adds texture and a nutty bite. We often use moong dal with vegetables. Motor dal has its place too. Chana dal, on the other hand, is more common in South Indian tadkas. That made this recipe even more fascinating. Here, the chana dal acts almost like a tempering element. It cooks alongside the spices and vegetables, creating a base that feels familiar yet different. The potatoes appear as they do in a classic dalna. The cuts of the cauliflower and potatoes also follow that style. However, the gravy stands apart. It’s niramish, yet there is no heeng or cumin. The flavour leans heavily on coriander. And then comes the surprise—khoa kheer. Fresh cream wasn’t easily available back then, so khoa kheer stepped in to add richness. It still works beautifully.
phulkopir ghonto (2)
phulkopir ghonto (5)
Why Phulkopir Ghonto Deserves a Comeback
We may love our fish and have a weakness for all things non-vegetarian, but vegetable dishes in Bengali cuisine offer unmatched variety. Cauliflower alone takes on so many forms in winter—dalna, phulkopi diye macher jhol, phulkopi’r bora, chingri phulkopi, chorchori, and more. In that landscape, phulkopir ghonto feels like a quiet gem. It’s not as common as dalna, yet it carries the same comfort. The mix of cauliflower, potatoes, chana dal, coriander, and khoa creates a dish that feels nostalgic even if you’re tasting it for the first time. And that’s the charm of recipes hidden in old books—they bring back flavours we didn’t know we missed.
If you’re looking to explore winter cooking beyond the usual favourites, start with phulkopir ghonto. It’s simple, layered, and deeply satisfying.
phulkopir ghonto (4)
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Phulkopir Ghonto
Ingredients
Method
- Clean the cauliflower and soak it in hot salted water for 10–12 minutes. Drain well and cut into small florets.Peel and cube the potatoes.
- Wash and soak the chana dal for 20–30 minutes.
- In a bowl, mix coriander powder, turmeric powder, red chili powder, and curd.Blend into a smooth paste and keep aside.
- Heat 1 tbsp ghee in a pan. Add cauliflower and sauté for 3 minutes. Take them out and set aside.
- Add 2 tbsp ghee in the pan. When hot, add bay leaf, cardamom, cloves, cinnamon, and 2 green chilies. Let them release their aroma.
- Add the potatoes and fry them. Sprinkle a little salt.
- After 4-5 minutes, add back the cauliflower florets.
- Add the soaked chana dal. Sauté for 2–3 minutes until the dal turns slightly golden.
- Add the prepared spice paste.Cook on medium heat for 3–4 minutes.
- Mix well so the masala coats the vegetables.
- Add 1/2 cup of water and salt. Cover and let the vegetables cook gently.
- When the vegetables start cooking, add the crumbled khoa and sugar.
- Simmer for 7–8 minutes until the vegetables are tender and most of the water has reduced.
- The gravy should cling to the cauliflower and potatoes.
- Add more green chilies and ghee and serve hot.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
