Aloo Potoler Dalna

How to make Niramish Aloo Potoler Dalna-Bengali Parwal Curry

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

Difficulty:BeginnerPrep time: 5 minutesCook time: 30 minutesServings:4 servings


This is a delicious Bengali preparation of Potol (Parwal). Tastes great with Roti, Rice or Khichuri



  1. Cut off the ends of the potols, peel them in alternate stripes and cut them in half.
  2. Make sure to dab the Potol pieces dry to prevent hot oil from splattering, when you fry them
  3. 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
  4. Add the Potol pieces and stir fry until they turn golden brown in color. This should take ~10-12 minutes
  5. Set them aside
  6. Now add the potato pieces to the remaining oil
  7. Sprinkle some water on the potatoes, place the lid on and cook till they are ~80% done.
  8. This should take ~5-6 minutes (depending on the potatoes)
  9. Take off the lid and stir fry the potatoes until they turn golden brown
  10. Take out the potatoes and set them aside
  11. 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
  12. Mix the spices with the fried potatoes and Potol 
  13. Splash some water from time to time (so the spices don’t burn) and keep stir frying the potatoes and Potols  for ~5 minutes
  14. Add 1 cup water (just enough to cover the Potol and potato pieces)
  15. Add salt (to taste) and sugar (to taste)
  16. Place the lid on and simmer the gravy for 5 minutes
  17. Add garam masala powder (make it fresh, check ingredients list)
  18. Give it a quick stir
  19. Done!
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