Phulkopi diye haser dimer dalna

Heat white oil in a pan. Add the boiled duck eggs and a pinch of turmeric powder, then fry them lightly until slightly golden. Remove and set aside. ▶ 0:31

In the same oil, add the cauliflower florets and some turmeric powder. Fry them until they get some color, then remove and set aside. ▶ 0:53

Add the potato chunks and some turmeric powder to the remaining oil. Sauté until they are well browned and partially cooked, then remove. ▶ 2:02

Add 1 tablespoon of mustard oil to the pan and let it heat up. ▶ 2:29

Add cumin seeds, one dry red chili (halved), and one bay leaf (halved) to temper the oil. ▶ 2:34

Stir in green chili paste, ginger paste, and garlic paste sequentially, sautéing well to remove the raw smell. ▶ 3:25

Add onion paste and sauté until well combined with the other aromatic pastes. ▶ 3:48

Add Kashmiri red chili powder for a rich color and mix well. ▶ 4:05

Add the chopped tomato and sauté until softened. ▶ 4:16

Add cumin powder, coriander powder, turmeric powder, and salt. Mix thoroughly. ▶ 5:04

Pour in a splash of water, mix, cover with a lid, and cook on low heat for 2 minutes until oil separates. ▶ 5:23 2 min · low

Add the fried potato pieces along with a little more water. Mix well, then cover and cook for another 3 minutes. ▶ 5:37 3 min

Add 2 cups of water for the gravy. Cover and cook on medium heat for 7 to 8 minutes until the potatoes are nearly tender. ▶ 6:44 7.5 min · medium

Add the fried cauliflower, fried eggs, and slit green chilies. Mix everything gently. ▶ 7:03

Add sugar, cover, and let it simmer on low heat for 2 to 3 minutes. ▶ 7:21 2.5 min · low

Uncover, add garam masala powder, and stir to incorporate. ▶ 7:36

Sprinkle freshly chopped coriander leaves and mix well. ▶ 8:28

Turn off the heat, cover, and let the dish rest in standing time for 5 minutes before serving. ▶ 8:40 5 min