Monday, 6 August 2012

Aloo Potoler Dalna (Potato and pointed gourd curry)

 This humble vegetable called potol in Bengali, parwal in Hindi and pointed gourd in English can be prepared in many interesting ways and aloo potoler dalna is one such delicacy from the Bengali cuisine.          

Potatoes - 300 gms, diced
potol /parwal (pointed gourd in English) - 200 gms
Mustard Oil - 3/4 cup
Green Cardamoms - 2
Cinnamon - 1
Bayleaf – 1
Panch phuron- 1 tsp
Tomatoes - 4 tblsp, chopped
Salt to taste
Turmeric Powder - 1 tsp
Cumin Powder- ½ tsp
Red Chilli Powder - 1/2 tsp

Gincer pest-  1 tsp
Ghee- 1 & ½ tsp
Sugar- ½ tsp
Green Chili- 3 pieces (slit)
Salt – To test
Water - 1 cup
Aloo Potoler Dalna

1.  Peel the potol and cut it in a round shape and potatoes  cut into a 8 pieces after peel.

2.  Heat the mustard oil in a kadai.
3.  Saute the potatoes and parwals.
4.  Drain the excess oil and keep aside.
5.  To the same oil, add, bayleaf and panchphron.
6.  Sauté for a few seconds and then add the ginger pest and tomatoes.
7.  Cook for 2-3 minutes.
8.  Add salt, turmeric powder, red chilli powder,  jeera powder and sauté for a few  seconds.

9.  Add the potatoes and parwars Stir for a few minutes till oil come out and green chili.
10.  Add the water and lid the pan . cook till the potatoes are done and the water become thick.

11. Now add ghee and Cardamoms, Cinnamon powder .
12. Serve hot with white plane rice.

Aloo Gobi Korma (Potato and cauliflower)

Aloo Gobi Korma


• 100 gm Green peas
• 1 Small cauliflower
• 1 Potato
• 1 Big carrot
• 3 tbsp Ghee
• 1/2 tsp  Cumin seed
• Ground nut and popy seed pest
• Fresh coconut milk as required
• 2 Green chillies, slit into long pieces
• 1 Inch ginger, slit into long pieces
• 1-1/2 tsp Coriander powder
• 1pinch Turmeric powder

• 2 bay leaf
• 1/2 tsp sugar
• 3 tbsp rose water
• A pinch garam masala
• Salt as required

How to make   Aloo Gobi  Korma:

Wash and cut the vegetables.

Cook green peas and potato along with the salt and water until it is almost done.

Steam the cauliflower separately for about 5 minutes.

Heat ghee in a pan and add bay leaf, Cumin seeds to it.

When it is done, combine the entire pest with it and sauté until golden brown.

Combine all the powders with it and sauté for a while.

Add a little salt and all the cooked vegetables to it.

Pour coconut milk and sugar and keep it with high flame till gravy become semi thick.

Sprinkle garam masala powder and rose water.

Remove it from the heat and serve.