Aloo Potoler Dalna (Parwal / Pointed Gourd Curry - Bengali Style)
Aloo Potoler Dalna (Parwal / Pointed Gourd Curry - Bengali Style)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, aloo potoler dalna (parwal / pointed gourd curry - bengali style). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Aloo Potoler Dalna (Parwal / Pointed Gourd Curry - Bengali Style) is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Aloo Potoler Dalna (Parwal / Pointed Gourd Curry - Bengali Style) is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook aloo potoler dalna (parwal / pointed gourd curry - bengali style) using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Aloo Potoler Dalna (Parwal / Pointed Gourd Curry - Bengali Style):
  1. Get 8-10 Parwals, chopped into roundels of 1/2" thick
  2. Take 2 small potatoes in cubed
  3. Make ready 3-4 tbsp mustard oil
  4. Make ready 1/2 tsp cumin seeds
  5. Take 2 bay leaves
  6. Prepare 2 cardamoms
  7. Make ready 4 cloves
  8. Get 1 inch cinnamon stick
  9. Prepare 2 green chilies slit
  10. Prepare 1 tsp ginger-garlic paste
  11. Take 1/2 tsp turmeric powder
  12. Prepare 1 tbsp coriander-cumin powder
  13. Get to taste salt
  14. Get 1 tsp garam masala powder
  15. Take 1 tsp tomato paste/2 tomatoes (chopped)
  16. Take For garnishing chopped coriander
Instructions to make Aloo Potoler Dalna (Parwal / Pointed Gourd Curry - Bengali Style):
  1. Heat 2 tbsp. oil in a pan and saute the Parwals till light brown. Keep aside. Add the remaining oil and temper with bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Allow it to splutter.
  2. Add the potatoes and saute till light brown. Add the ginger-garlic paste, coriander-cumin powder, turmeric powder, tomato paste and garam masala powder mixed with a little water.
  3. (If using chopped tomatoes, saute the masala paste and add the tomatoes) Fry the masala till oil separates from the sides of the pan. Add the fried potatoes and the fried parwals, green chilies, salt to taste and 1 1/2 cups water.
  4. Cover and cook on low flame till soft. Serve, garnished with coriander leaves.

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