Aloo potol is a Bengali dish made mainly with potatoes, gourds, spices and a few other ingredients. “Aloo” means potatoes and “potol” means pointed gourds. This dish is good for both lunch and dinner times. It is a popular one in Bengali and today we will discover how it is prepared.
Ingredients
500 grams of parval/gourd
2 large potatoes (diced)
2 tomatoes (chopped)
1 tablespoon of cumin powder
½ teaspoon of turmeric powder
2 teaspoons of ginger chilli paste
4 tablespoons of oil
1 cup of water
½ teaspoon of garam masala
¼ teaspoon of cumin seeds
2 large bay leaves
2 teaspoons of salt
4 tablespoons of oil
What Aloo Potol Can Be Served With
It can be served with steamed rice, roti(unleavened flat bread), parathas(thick unleavened bread).
Special Utensils
- Kadai (deep pan)
- Spatula (for stirring and mixing)
Steps
- Peel the parval and cut them each into two and put them in a bowl.
- Add turmeric and salt to the parval and potato and mix together.
- Heat two tablespoons of oil in a deep pan(kadai) and fry the diced potatoes first for about 4 minutes, then after that fry the parval and set them aside.
- Heat two tablespoons of oil again in a pan and add bay leaves and cumin seeds.
- Add tomatoes, ginger chilli paste, cumin powder, salt and turmeric powder and fry for about 5 minutes.
- Add ½ cup of water and mix well. Leave it to fry on high heat for about 4 minutes.
- Now, toss in the fried gourd/parval and potato and mix well. Add ½ cup of water to it and let it boil on low heat for about 7 minutes or until the potato is cooked. Cover the pan while doing this.
