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

Aloo potol er dalna recipe – Bengali Niramish Aloo Potoler tarkari- Aloo potol recipe- make it at home with easy step-by-step detail.

Aloo potol er dalna is a Bengali style parwal curry cooked with potatoes, ghee garam masala and no onion garlic is used. 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. 

For making this aloo potol er dalna, aloo & potol(parwal in Hindi/pointed gourd in English) 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. 

step-by-step instructions with pictures

How to make Aloo potol er dalna recipe

• 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).

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.

Cooking Aloo Potoler tarkari 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.

• 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.

• Once 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 or roti or luchi or porota.