Aloo potol recipe with step-by-step pics. Aloo potoler dalna is a scrumptious Bengali curry recipe made with aloo (potatoes) and potol (parwal or pointed gourds). Parwal is among the veggies I like and other than this dalna, I additionally make a easy parwal fry, potol posto, and a Punjabi type Aloo parwal sabzi.
I make aloo potol dalna in the identical manner i make aloo phulkopir dalna (cauliflower potato curry). Each these gravy recipes style good with some chapatis or phulkas.Get My Secrets and techniques to Nice Indian MealsJoin my FREE Novices Information to Scrumptious Indian CookingYES, I WANT THIS
It is a not a fast recipe and takes some extra time as in comparison with curry recipes the place every part is added in a pot after which cooked.
On this potol recipe, the veggies are pan fried in mustard oil first after which added to the gravy. This methodology offers a totally totally different style.
For finest outcomes, I might recommend to make use of mustard oil. The pungency of mustard oil can't be matched by every other oil.
Potol Recipe
5 from 4 votesAloo potoler dalna is a scrumptious Bengali curry recipe made with aloo (potatoes) and potol (parwal or pointed gourds).
AUTHOR:DASSANA AMIT PREP TIME:5MINS
COOK TIME:25 MINS
TOTAL TIME:30 MINS
COURSE:MAIN COURSE,SIDE DISH
CUISINE:BENGALI
SERVINGS (CHANGE THE NUMBER TO SCALE):(1 CUP = 250 ML)
Substances
for frying:
- 250 grams parwal or 7 to eight parwal (potol or pointed gourds)
- ⅛ teaspoon turmeric for parwal
- ⅛ teaspoon salt for parwal
- 250 grams potatoes or 2 medium to massive potatoes
- ⅛ teaspoon turmeric for potatoes
- ⅛ teaspoon salt for potatoes
- 3 tablespoons mustard oil for frying
for bengali garam masala:
- 1 inch cinnamon (dalchini)
- 2 to three cloves (lavang)
- 2 inexperienced cardamoms
for curry or gravy:
- 1 tej patta (indian bay leaf)
- ½ teaspoon cumin seeds (jeera)
- 2 medium tomatoes or ¾ cup finely chopped tomatoes
- 1 inexperienced chili - slit
- 1 teaspoon minced ginger or ginger paste or 1 inch ginger, minced
- 1 tablespoon coriander powder
- ½ tablespoon cumin powder
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri pink chilli powder
- 1 teaspoon sugar or add as required
- salt as required
- ½ to ⅔ cup water or as required
- 1 teaspoon ghee - elective
Directions
making bengali garam masala:
- In a dry grinder or espresso grinder take seeds of inexperienced cardamoms, cinnamon and cloves. If utilizing cassia then use 1 inch of it.
- Grind to a nice powder. You too can crush these spices in a mortar-pestle. Take away the bengali garam masala and maintain apart.
chopping and cleansing potol:
- Firstly rinse 250 grams parwal (pointed gourds) very nicely in water. Then peel them. You possibly can even evenly scrape of the pores and skin. If you'd like.
- Chop the parwal in two to 3 items. There are seeds and pith within the parwal. If the seeds are mature and enormous, then vertically slice the parwal in two components. Scrape the seeds and pith after which chop. If the seeds are tiny and tender, then you definitely don’t have to take away seeds and the pith.
- Add ⅛ teaspoon turmeric powder and ⅛ teaspoon salt. Including each turmeric and salt is elective and might be skipped. combine nicely.
frying potol and aloo:
- On a low to medium flame warmth Three tablespoons mustard oil in a kadai or pan and let it come to its smoking level.
- Cut back the flame after which add the parwal or potol items.
- Combine nicely and start to fry the parwal on a medium-low to medium flame. Fry them in batches.
- Fry the potol stirring usually 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 elective and might be skipped.
- Fry parwal items until mild golden. You simply have to 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 usually fry for even cooking until you see golden spots on the sides 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.
- 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 flame.
- Sauté until the tomatoes soften and switch mushy.
- Subsequent add 1 tablespoon coriander powder, ½ tablespoon cumin powder, 1 teaspoon kashmiri pink chilli powder and ¼ teaspoon turmeric powder.
- Combine and sauté for a minute on low flame.
- Add ½ to ⅔ cup water. 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 flame for six to 7 minutes. In between do test the aloo potol gravy and if the curry appears to be like dry then you possibly can add some extra water.
- Simmer until the aloo potol curry thickens a bit. The potatoes and parwal can even be fully cooked inside 6 to 7 minutes.
- As soon as the veggies are performed, add the bottom masala of cloves, cinnamon and cardamoms.
- Then add 1 teaspoon ghee. Including ghee is elective and might be skipped.
- Combine nicely and change off flame.
- Serve aloo potoler dalna with chapatis, parathas or steamed rice. You possibly can garnish with some coriander leaves additionally whereas serving.
this video from Juli's Kitchen
Diet Data (approximate values)
Diet FactsPotol RecipeAmount Per ServingEnergy 229Energy from Fats 135% Day by 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%
Post a comment