Chingri alu phoolkopi diye/Shrimp with potato and cauliflower

In a Bengali Kitchen, shrimp is considered to be pretty versatile. From its paste to fry, from chop to curry, from lentils to vegetables, from greens to cereals, shrimps are added simply to anything. The versatility of this item makes it a favourite with many cooks; and it returns the favour by enriching the flavour of whatever item you add it to.


  • Shrimp
  • Potatoes
  • Cauliflower
  • Green peas
  • Bay leaves
  • Cumin seeds
  • Onion (chopped)
  • ginger-garlic paste
  • Yogurt
  • Turmeric powder
  • Chilli powder (optional)
  • Garam masala powder
  • Salt
  • Sugar
  • Oil


  • Cut the potatoes and cauliflower in small chunks
  • Wash the green peas
  • Peel the skin off shrimps, wash and clean
  • Rub turmeric and salt (you can add chilli powder if you prefer spicy) on the potatoes, cauliflower and shrimps and fry them separately
  • Keep aside
  • Temper the oil with bay leaves and cumin seeds
  • Now add the chopped onions and fry
  • Next add ginger-garlic paste and keep frying the masala
  • Beat the yogurt with salt, sugar, chilli and turmeric powder
  • Add this mixture to the pan and keep frying
  • When the masala is nicely cooked, add water
  • Now add vegetables and shrimp and bring to a boil
  • Keep cooking till everything is well cooked
  • Sprinkle garam masala powder, simmer for a while, and take it off the flame.
  • Best served with steamed rice.