Sure, it’s a indisputable fact that Bengali delicacies is well-liked for its many sorts of non-vegetarian dishes, together with fish preparations. However it’s also not mistaken to say that this meals tradition presents a number of the most delectable vegetarian dishes, a few of that are naturally vegan and even with none onion or garlic in them. One such dish is that this Potol Recipe or the Aloo Potoler Dalna. This Aloo Potol Recipe is a sometimes Bengali spiced curry, easy but sophisticatedly luxurious in flavors.
About Aloo Potol Recipe
To start with, the literal that means of this Bengali Potol Recipe:
Aloo – Your favourite, my favourite, everybody’s favourite ‘potato’
Potoler – Potol is ‘pointed gourd’ or extra generally parwal in Hindi, and the Bengali suffix ‘-er/-r’ means ‘of’
Dalna – A primary curry or gravy with typical Bengali spices and spice blends
Parwal is one in every of my favourite greens and along with this Aloo Potol Recipe, I additionally make a easy parwal fry, potol posto (one other Bengali favourite with pointed gourd and poppy seeds) and the Punjabi type Parwal ki Sabji.
One other particular characteristic about this Aloo Potoler Dalna is, this dish additionally suits completely underneath the ‘niramish’ class. The logic is that in Bengali delicacies, a dish qualifies as niramish or true-blue vegetarian, when it’s ready with out sure warmth inducing plant-based elements too, like onion, garlic, some lentils, and so on.
I make this Potol Recipe in the identical method I make the Aloo Phulkopir Dalna (potato cauliflower curry), the place the Bengali garam masala additionally performs an vital half. Each these curries pair deliciously with steamed rice, phulka, chapatis or Luchi alike.
Nonetheless, this Aloo Potol Recipe shouldn’t be a fast one and takes a superb period of time to get finished, as in comparison with different curry recipes the place every part is added in a pan and cooked. On this Aloo Potoler Dalna, you need to first pan fry the greens in mustard oil after which add to the gravy or curry.
This fashion, the dish seems to be fully distinctive in style. Additionally, for greatest outcomes, I’d counsel to make use of mustard oil. The pungency of mustard oil can’t be matched by some other oil.
Step-by-Step Information
The right way to make Aloo Potol
Make Bengali Garam Masala
1. In a dry grinder or espresso grinder, take seeds of two inexperienced cardamoms, 1 inch cinnamon and a pair of to three cloves.
If utilizing cassia cinnamon, then use ½ inch of it.
2. Grind to a wonderful powder. You can too crush these spices in a mortar-pestle. Take away the Bengali garam masala and hold apart.
Prep Veggies & Fry Them
3. Firstly, rinse 250 grams pointed gourd (potol/parwal) very nicely in water. Then, peel them. You possibly can even calmly scrape off the pores and skin, if you would like. Chop the pointed gourds in 2 to three items.
There are seeds and pith on this vegetable. If the seeds are mature and enormous, vertically slice the parwal in 2 elements, scrape the seeds and pith after which chop. If the seeds are tiny and tender, you don’t must take away the seeds and pith.
4. Add ⅛ teaspoon turmeric powder and ⅛ teaspoon salt. Including each turmeric and salt is non-obligatory and might be skipped.
5. Combine nicely.
6. On a low to medium flame, warmth 3 tablespoons mustard oil in a kadai or pan and let it come to its smoking level.
7. Scale back the warmth and add the pointed gourd items.
8. Combine nicely and start to fry the pointed gourd items on medium-low to medium warmth. Fry them in batches.
9. Fry the pointed gourd, stirring typically, for even cooking.
10. Whereas the potol is getting fried, rinse, peel and slice 2 medium to giant (250 grams) potatoes into cubes.
Sprinkle ⅛ teaspoon turmeric powder, ⅛ teaspoon salt and combine nicely. Including each turmeric and salt is non-obligatory and might be skipped.
11. Fry potol items until mild golden. You simply must fry them until they’re nearly cooked.
12. Take away with a slotted spoon and place on kitchen paper towels.
13. Now, add the potato cubes in the identical pan.
14. Fry potato cubes, stirring typically, for even cooking. Fry until you see golden spots on the perimeters and the potatoes are nearly cooked.
15. Take away with a slotted spoon and place on kitchen paper towels.
Make Aloo Potoler Dalna
16. Now in the identical oil, add 1 bay leaf (tej patta) and ½ teaspoon cumin seeds.
17. Let the cumin seeds splutter.
18. Now, add ¾ cup finely chopped tomatoes and stir.
19. Add 1 slit inexperienced chili and 1 teaspoon minced ginger or ginger paste.
20. Combine nicely and start to sauté tomatoes on low to medium warmth.
21. Sauté until the tomatoes soften and switch mushy.
22. Subsequent, add the spices listed under:
- 1 tablespoon coriander powder
- ½ tablespoon cumin powder
- 1 teaspoon Kashmiri crimson chili powder
- ¼ teaspoon turmeric powder
23. Combine and sauté for a minute on low warmth.
24. Add ½ to ⅔ cup water.
25. Combine nicely.
26. Now, add the fried potol items and potato cubes.
27. Season with 1 teaspoon sugar and salt as per style.
28. Combine once more.
29. Cowl the pan with a lid and simmer on medium-low warmth for six to 7 minutes. Test the Aloo Potol curry in between. If the curry appears dry, then add some extra water.
30. Simmer until the Aloo Potol curry thickens a bit. The potatoes and potol may even be fully cooked in 6 to 7 minutes.
31. As soon as the greens are finished, add the ready Bengali garam masala.
32. Then, add 1 teaspoon ghee. Including ghee is non-obligatory and might be skipped.
33. Combine nicely and flip off the warmth.
34. Serve Aloo Potoler Dalna with steamed rice, chapatis, paratha, luchi or poori. You can too garnish with some coriander leaves whereas serving.
Professional Ideas
- The potol or parwal needs to be rinsed nicely after which peeled or calmly scraped and chopped. If the seeds are giant and mature, discard them. If tiny and tender, you possibly can hold them.
- If in case you have Bengali garam masala prepared at house, add about ½ teaspoon of it. Then, no must grind the entire spices individually.
- You should utilize tomato puree instead of chopped tomatoes on this recipe.
- It’s best made in mustard oil to maintain the normal Bengali side intact. Nonetheless, when you have an aversion in the direction of this explicit oil, then use some other oil on this recipe.
- Add water in line with the way you need the consistency of the curry to be.
- Ultimately, you possibly can add some ghee to reinforce the flavour of this dish. That is non-obligatory.
Extra Bengali Recipes To Attempt!
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Potol Recipe | Bengali Aloo Potol er Dalna
Aloo Potol or Aloo Potol er Dalna is a scrumptious Bengali curry recipe made with aloo (potatoes) and potol (parwal or pointed gourds) made with out onion and garlic in a curry base of tomatoes, spices and herbs.
Prep Time 5 minutes
Cook dinner Time 25 minutes
Whole Time 30 minutes
Stop your display from going darkish whereas making the recipe
Making bengali garam masala
In a dry grinder or espresso grinder take seeds of inexperienced cardamoms, cinnamon and cloves. If utilizing cassia cinnamon then use ½ inch of it.
Grind to a wonderful powder. You can too crush these spices in a mortar-pestle. Take away the Bengali garam masala and hold apart.
Chopping and cleansing potol
Firstly rinse 250 grams parwal (pointed gourds) very nicely in water a number of occasions. Then peel them. You possibly can even calmly scrape of the pores and skin if you would like.
- Chop the parwal in two to a few items. There are seeds and pith within the parwal. If the seeds are mature and enormous, then vertically slice the parwal in two elements. Scrape the seeds and pith after which chop. If the seeds are tiny and tender, then you definately don’t must take away seeds and the pith.
Add ⅛ teaspoon turmeric powder and ⅛ teaspoon salt. Including each turmeric and salt is non-obligatory and might be skipped. Combine nicely.
Frying potol and aloo
On a low to medium flame warmth 3 tablespoons mustard oil in a kadai or pan and let it come to its smoking level.
Scale back the warmth after which add the parwal or potol items.
Combine nicely and start to fry the parwal on a medium-low to medium warmth. Fry them in batches.
Fry the potol stirring typically for even cooking.
When the potol is getting fried – rinse, peel and likewise slice potatoes in cubes.
Sprinkle ⅛ teaspoon turmeric powder, ⅛ teaspoon salt and blend nicely. Including each turmeric and salt is non-obligatory and might be skipped.
Fry parwal items until mild golden. You simply must fry them until they’re nearly cooked.
Take away with a slotted spoon and place on kitchen paper towels.
Now add the potato cubes in the identical pan.
Stirring them typically fry for even cooking until you see golden spots on the perimeters and the potatoes are nearly cooked.
Take away with a slotted spoon and place on kitchen paper towels.
Making aloo potol curry
In the identical oil, now add 1 tej patta and ½ teaspoon cumin seeds. Let cumin seeds splutter on a low warmth.
Now add ¾ cup finely chopped tomatoes and stir.
Add 1 slit inexperienced chili and 1 teaspoon minced ginger or ginger paste.
Combine nicely and start to sauté tomatoes on a low to medium warmth.
Sauté until the tomatoes soften and switch mushy.
Subsequent add coriander powder, cumin powder, kashmiri crimson chilli powder and turmeric powder.
Combine and sauté for a minute on low warmth.
Add ½ to ⅔ cup water and combine nicely.
Now add the fried potol (parwal) and aloo.
Season 1 teaspoon sugar and salt as per style. Combine once more.
Cowl pan with lid and simmer on medium-low warmth for six to 7 minutes. In between do examine the aloo potol gravy and if the curry appears dry then you possibly can add some extra water.
Simmer until the aloo potol curry thickens a bit. The potatoes and parwal may even be fully cooked inside 6 to 7 minutes.
As soon as the veggies are finished, add the bottom Bengali masala of cloves, cinnamon and cardamoms.
Lastly add 1 teaspoon ghee. Including ghee is non-obligatory and might be skipped.
Combine nicely and switch off the warmth.
Serve Aloo Potol Dalna scorching or heat with chapati, paratha, luchi or poori or steamed rice. You possibly can garnish with some coriander leaves additionally whereas serving.
- For an genuine style to the dish, use mustard oil. If it isn’t accessible to you, use any of your most popular cooking oil, however know that the style and taste shall be completely different.
- If the potol or pointed gourds have giant mature seeds, then take away them.
- For premade or do-it-yourself Bengali garam masala, add about ½ teaspoon of it. On this case, you do not want to grind the spices individually.
- Add much less or extra water relying on the consistency of the curry you favor.
Vitamin Information
Potol Recipe | Bengali Aloo Potol er Dalna
Quantity Per Serving
Energy 229 Energy from Fats 135
% Every day Worth*
Fats 15g23%
Saturated Fats 2g13%
Sodium 663mg29%
Potassium 683mg20%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 4g4%
Protein 5g10%
Vitamin A 920IU18%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 51mg62%
Vitamin E 1mg7%
Vitamin Okay 16µg15%
Calcium 81mg8%
Vitamin B9 (Folate) 28µg7%
Iron 6mg33%
Magnesium 47mg12%
Phosphorus 90mg9%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie eating regimen.
This Potol recipe from the archives, initially revealed in January 2018 has been up to date and republished on February 2023.
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