Aloo Potoler Dalna is a delicious Bengali recipe that is made without onion and garlic
How to make Niramish Aloo Potoler Dalna-Bengali Parwal Curry
Description
This is a delicious Bengali preparation of Potol (Parwal). Tastes great with Roti, Rice or Khichuri
Ingredients
Instructions
- Cut off the ends of the potols, peel them in alternate stripes and cut them in half.
- Make sure to dab the Potol pieces dry to prevent hot oil from splattering, when you fry them
- Set a pot on medium heat and add ~3 tbsp. mustard oil, ~3 tbsp. normal oil, 1/2 tsp. of turmeric powder and 1/2 tsp. of salt
- Add the Potol pieces and stir fry until they turn golden brown in color. This should take ~10-12 minutes
- Set them aside
- Now add the potato pieces to the remaining oil
- Sprinkle some water on the potatoes, place the lid on and cook till they are ~80% done.
- This should take ~5-6 minutes (depending on the potatoes)
- Take off the lid and stir fry the potatoes until they turn golden brown
- Take out the potatoes and set them aside
- Add some more mustard oil to the pan (if needed) and add cumin seeds, 2 bay leaves, crushed ginger, 1/4 tsp. of turmeric powder, cumin powder, kashmiri and normal red chilli powder
- Mix the spices with the fried potatoes and Potol
- Splash some water from time to time (so the spices don’t burn) and keep stir frying the potatoes and Potols for ~5 minutes
- Add 1 cup water (just enough to cover the Potol and potato pieces)
- Add salt (to taste) and sugar (to taste)
- Place the lid on and simmer the gravy for 5 minutes
- Add garam masala powder (make it fresh, check ingredients list)
- Give it a quick stir
- Done!
Video
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