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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.
Prep Time10 mins
Cook Time30 mins
Course: Main Course, Side Dish
Cuisine: Bangaladeshi, Bengali, Indian, Odia
Keyword: aloo potol dalna bengali recipe, bengali potol recipe, Niramish Potol posto, niramish potol recipe, potoler dalna
Servings: 6 people
Author: Arpita@Gastronomic Bong


  • 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.