Niramish Aloo Potoler Dalna | Bengali Aloo Parwal Ki Sabji | Vegetarian Pointed Gourd Curry | Potol Recipe
Bengali Alu Potoler Dalna | Aloo Parwal Recipe | Potato pointed Gourd Curry
Aloo potoler dalna is a delicious Bengali curry recipe made with aloo (potatoes) and potol (parwal or pointed gourds). Parwal is one of the veggies I like and apart from this dalna, I also make a simple potol bhaja, potol bhapa, potol pora (bharta), potoler korma, doi potol, shorshe potol etc.
The Dalna in Bengali Cooking is a gravy dish where the gravy is thicker and richer unlike a jhol where the gravy is soupy and runny. In this Alu Potol er Dalna recipe, I have shared a rich gravy made with potatoes and potol / parwal / pointed gourd. This recipe is niramish / vegetarian. In a non-veg version of this same dish, you can add shrimp or prawns.
Ingredients:-
- Potol / Parwal / Pointed Gourd - 8 pcs (400 gm).
- Potato (aloo) - 2 pcs medium size.
- Mustard oil as require.
- Bay leafs - 2 pcs.
- Dry red chillies - 2 pcs.
- Cumin seeds - 1/2 tsp.
- Whole Garam masala – 2 to 3 pcs each.
- Grated Ginger or Paste - 2 tsp.
- Asafoetida (Hing) - 2 pinch
- Slited Green Chillies - 4 pcs
- Chopped Tomato - 1 medium size
- Cumin powder - 1 tsp.
- Coriander powder - 1 tsp
- Red chilli powder -1 tsp.
- Turmeric powder -1/2 tsp.
- Salt to taste.
- Sugar to taste.
- Clarified Butter (Ghee) - 1 tsp.
- Garam masala powder - 1/2 tsp.
Method:-
How to make alu potoler dalna or aloo parwal curry recipe
1. Firstly rinse 8 pcs (400 grams) pointed gourds (potol/parwal) very well in water. then peel them. You can even lightly scrape of the skin.
2. Chop the pointed gourds in two to three pieces.
3. 2 medium to large potatoes rinse, peel and also cut in cubes.
4. On a low to medium flame heat 3 tablespoons mustard oil in a kadai or pan and let it come to its smoking point. Then add the pointed gourd pieces.
5. Add some salt and fry the pointed gourds till light golden. You just need to fry them till they are almost cooked. Fry the pointed gourd stirring often for even cooking on a medium-low to medium flame. Remove the fried pointed gourd and keep aside.
6. Now add the potato cubes in the same pan. Fry the potato with some salt and turmeric powder. Stirring them often fry for even cooking till you see golden spots on the edges and the potatoes are almost cooked. Remove and keep aside.
7. In the same oil, now add 2 bay leaf, 2 dried red chilli, ½ teaspoon cumin seeds and whole garam masala. Let cumin seeds splutter.
8. Add 2 teaspoon grated ginger or ginger paste, 2 pinch of asafoetida (hing) and 4 slited green chillies and . Saute few seconds. Now add 1 medium chopped tomato and stir.
9. Mix well and begin to saute tomato on a low to medium flame. Add the spices one by one, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chilli powder, ½ tsp turmeric powder, salt and sugar as per taste.
10. Mix all the spices together and saute till the tomato soften and turn mushy. Add little water and cook the masala well until oil are separate from side.
11. Add the fried pointed gourds (potol or parwal) and aloo (potatoes).
12. Fry the potatoes and pointed gourds with the masala for couple of minutes. Then add 1 or 2 cup of water or as require.
13. Mix well.
14. Cover pan with lid and simmer on medium-low flame for 6 to 7 minutes, in between do check the aloo potol gravy.
15. Cook till the potato pointed gourd curry thickens a bit. The potatoes and pointed gourds will also be completely cooked within 6 to 7 minutes. Add ½ tsp of flour (atta or maida) sprinkle on top.
16. Stir and mix for a minute. The flour helps to thicken the gravy.
17. Once the vegetable are done, add 1 tsp clarified butter (ghee) and ½ tsp of garam masala powder (the ground masala of cloves, cinnamon and cardamoms). Mix well and switch off flame.
18. Serve aloo potol er dalna or potato pointed gourd curry with chapati, paratha or steamed rice. You can garnish with some coriander leaves also while serving.
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