Aloo Potol er Dalna recipe is a traditional niramish (without onion and garlic) Bengali dish prepared with potol/ parwal/ pointed gourd & potatoes. This tomato based potol aloo dalna is beautifully flavoured with Bengali garam masala and ghee. Makes a perfect weeknight meal as it can be whipped up with in 30 minutes.
SO after a week full of rich Mughlai dishes, we are back to our basic dalna and jhol.
This time I was lucky enough to get my hands oh these young potol/ parwal/ pointed gourd from my local Indian grocery shops. If it is available I never miss a chance to pick up a kg of this yummy vegetable. It is one of my favourite vegetables.
What are the ingredients used in this potol dalna?
- Cumin seeds
- Whole spices (cinnamon, cloves, cardamoms, bay leaves)
- Chilli powder
- Turmeric powder
- Cumin powder
- Bengali garam masala powder
- Mustard oil
Here are few potol/ parwal recipes that you can try.
Bengali Aloo Potol er Dalna
Aloo Potol er Dalna | Niramish aloo potol dalna | Bengali potol recipe
Aloo Potol er Dalna recipe is a traditional niramish Bengali dish prepared with potol/ parwal/ pointed gourd & potatoes. This tomato based potol aloo dalna is beautifully flavoured with Bengali garam masala and ghee.
- large thick bottomed pan
- 12-15 Potol/ parwal/ pointed gourd (washed)
- 2 large Potatoes (washed, peeled and cut into large cubes)
- 2 large Tomatoes (grated or paste)
- 1 inch Ginger, grated
- 2-3 green chillies (slit)
- 1 tsp Cumin seeds
- 1/4 tsp Hing/Asafoetida
- 2 Bay Leaves
- 1 inch Cinnamon sticks
- 5-6 cloves
- 4-5 Green Cardamom
- 1-2 tsp red chilli powder
- 1/2 tsp Turmeric powder
- 3/4 tsp Cumin powder
- 1/2 tsp Garam masala powder (Bengali garam masala for authentic flavour)
- 2 tsp Ghee
- 3/4-1 tsp Sugar/sweetener
- 4 tbsp Mustard oil/ veg oil/ sunflower oil
- 1-2 tbsp Coriander leaves chopped
Wash and peel the potol/ parwal this way. Since the potol was small in size, I kept the potol full. You can cut it into half if the parwal/ potol you are using are big in size.
Heat 2 tbsp of mustard oil in a large pan/kadhai on high heat until it’s smoking hot. Then reduce the heat to medium. Heat 2 tbsp of oil in a large pan on medium heat. When hot fry the parwal until it’s soft and golden brown. Drain and keep aside.
In that same oil add fry the potatoes until golden. Drain and keep aside.
Add the rest of the oil in the same pan or kadhai then temper it with cinnamon, cardamom, cloves and bay leaf and fry for few seconds.
Then add hing and cumin seeds.
When the seeds splatter add the grated tomatoes and ginger and sauté on medium heat until you see oil on the sides.
Next add turmeric, chilli powder, cumin powder, salt and 2 tbsp of water and sauté.
Sauté for 2-3 minutes on medium heat or until you see oil seeping through the masala.
Then add the fried potatoes in and mix it well with the masala. Add 1/2 cup water and cover and cook for 3-4 minutes.
Next toss in the fried potol/parwal along with 1 1/2 cups of water and green chillies. cover and cook until the potol and potatoes are cooked through.
Lastly add sugar, garam masala and ghee and mix it well. further cook for a minutes. Take it off the heat.
Garnish with coriander leaves and serve it hot with rice or roti.
I hope you enjoy this Bengali Aloo Potol er Dalna recipe as much as we do!
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