Aloo potol er dalna recipe – Bengali Niramish Aloo Potoler tarkari- Aloo potol recipe

Aloo potol er dalna recipe aka Bengali niramish aloo potoler torkari – make it with step-by-step detail. Aloo potol er dalna is a common Bengali style curry cooked with potol( hindi name parwal & called pointed gourd in english) with aloo(potatoes). A ghee garam masala based no onion garlic aloo potol recipe in bengali. In our bengali cuisine, it is also known as ghee gorom moshla diye aloo potoler tarkari. However, it is a simple yet delicious Bengali niramish recipes made with potol & aloo. This potoler tarkari goes best with rice & dal or Luchi or roti or porota. 

Top shot of Aloo potol er dalna is served with roti & cucumber salad

For making this aloo potol er dalna, aloo & potol(parwal/pointed gourd) used in the same quantity. However, little more use of potol in this recipe perfectly justify its name potoler dalna in bengali. For making this recipe, need to cut the potol into 3-4 thick ring pieces and aloo into 8 square pieces. It is a traditional Bengali style cut for making this particular aloo potol recipe. 

Though it is a very simple recipe, however, few things can make this Bengali potol curry scrumptious. 1. From frying the aloo potol to cooking the curry made in Mustard oil adds the pungency & bengali touch to this recipe. 2. For taste, a perfect blend of ginger- tomato-green chilli paste with cumin, hing-gorom moshla & ghee creates the magic. Though tomato & hing not used in making authentic bengali aloo potol er dalna, however, both make a divine aroma along with scrumptiousness in any niramish tarkari. 3. Here I have used soaked black chana(bhejano chola) too, which adds an authentic bengali touch to this aloo potol curry.

Dalna is a niramish bengali style semi-gravy dishes means contains a thick consistency just this potoler tarkari has. Though little more gravy(jhol) changes the identity of this potol recipe called aloo potol er rosha in bengali cuisine. Goes perfect with rice. Whereas contains comparatively dry & spicy potol’er gravy called potol aloo’r dum or aloo potol kasha in bengali. Well accompanied with roti, luchi or porota. 

Aloo potol er dalna recipe – Bengali Niramish Aloo Potoler tarkari – Aloo potol recipe

Recipe by Moumita PaulCourse: Side dishCuisine: Bengali, IndianDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

35

minutes

Aloo potol er dalna is a common Bengali style parwal(pointed gourd) curry accompanied by aloo(potatoes). A ghee garam masala based no onion garlic aloo potol recipe from Bengal. Also known as ghee gorom moshla diye aloo potoler tarkari. A simple yet delicious bengali niramish recipes made with potol. It goes best with rice & dal or Luchi or roti or porota. 

Ingredients of potoler dalna

  • 400 g Potol/Parwal/Pointed gourd

  • 4 medium Aloo/Potatoes

  • 1/2 cup Soaked chana(bhejano chola)

  • 1 medium Tomato

  • 1 inch Ginger

  • 3 pcs Green chillies

  • 1 tsp Cumin Powder

  • 1/2 tsp Chilli powder

  • 3/4 tsp Turmeric Powder

  • 1/8 tsp Hing/Asafoetida

  • 1+1/4 tsp Sugar

  • 1/2 tsp Garam masala powder

  • 2 tsp Ghee

  • 1/2 cup Mustard Oil

  • 1 tsp Salt(As per taste)

  • For tempering potoler dalna
  • 1/2 tsp whole cumin(Gota jeere)

  • 2 pcs green cardamom(choto elach)

  • 2 pcs Bay leaves

making Aloo potol er dalna

  • Wash & peel out potol(parwal/pointed gourd) & aloo(potatoes).
  • Cut the potol into 3-4 thick ring pieces & aloo into 8 square pieces. Overnight(or 6-7 hrs) soaked black chana(bhejano chola).
  • Heat a pan, add oil, let release the smoke, fry potol first until golden, take out from the pan.
  • Then fry aloo until golden, take it out & keep it aside.
  • In the same pan, fry whole jeera, green cardamoms & bay leaves for a few secs.
  • Then add the masala paste containing ginger, green chillies and tomato. 
  • Add cumin powder, red chilli powder, turmeric powder, hing, sugar & salt. Mix it well.
  • While roasting masala(moshla kasha) add soaked black chana(bhejano chola) in it, and fry it with masala.
  • Add 4-5 tbsp water, mixed with leftover masala(moshla dhoa’r jol) to the grinder jar.
  • Once the water starts boiling, then add fried potatoes & fried potol one by one. Mix well.  
  • Cover the pan, slow down the heat, and cook it for 1 min.
  • Remove the cover, add 2 cups of water and mix it well.
  • When the gravy starts boiling, again cover the pan, keep the heat at medium & let it cook.
  • Stir it occasionally & cook it until the potatoes get soft.
  • Then raise the heat to reduce the gravy and mash a few potatoes to get the gravy thick along with enhancing the taste of this potoler tarkari.
  • Lastly, add ghee & garam masala powder. Stir it well & turn off the heat.
  • Aloo Potol er dalna is ready. Serve it with piping rice & dal, roti, luchi or porota.

Notes

  • Aloo & potol both splutter oil while put in hot oil, so must cover the pan while frying.
  • You may replace tomato with 1/2 tsp amchur powder.
  • Instead of ghee, can use fresh coriander too.

step-by-step instructions with pictures

How to make niramish aloo potoler tarkari

  • Wash & peel out potol(parwal/pointed gourd) & aloo(potatoes).
  • Cut the potol into 3-4 thick ring pieces & aloo into 8 square pieces. Overnight(or 6-7 hrs) soaked black chana(bhejano chola).
Traditional aloo potoler tarkari cut

Frying Aloo & potol

  • Heat a pan, add oil, let release the smoke, fry potol first until golden, take out from the pan. Then fry aloo until golden, take it out & keep it aside.
Aloo & potol after frying

Cooking Aloo Potoler Dalna

  • In the same pan, fry whole jeera, green cardamoms & bay leaves for a few secs. Then add the masala paste containing ginger, green chillies and tomato. 
Roasting masala image
  • Add cumin powder, red chilli powder, turmeric powder, hing, sugar & salt. Mix it well.
Dry masala of this aloo potoler tarkari
  • While roasting masala(moshla kasha) add soaked black chana(bhejano chola) in it, and fry it with masala.
  • Add 4-5 tbsp water, mixed with leftover masala(moshla dhoa’r jol) to the grinder jar.
Leftover masala water in roasted masala
  • Once the water starts boiling, then add fried potatoes & fried potol one by one. Mix well. Cover the pan, slow down the heat, and cook it for 1 min.
Bhaja Aloo & potol in masala gravy
  • Remove the cover, add 2 cups of water and mix it well.
Addiing water
  • Once again cover the pan, keep the heat at medium & let it cook.
  • Stir it occasionally & cook it until the potatoes get soft.
Cooked soft aloo
  • Then raise the heat to reduce the gravy and mash a few potatoes to get the gravy thick along with enhancing the taste of this potoler tarkari.
Mash the aloo
  • Lastly, add ghee & garam masala powder. Stir it well & turn off the heat.
Ghee garam masala in Aloo potol er dalna
  • Aloo Potol er dalna is ready. Serve it with piping rice & dal or roti or luchi or porota.

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