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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.



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

  1. Kadai (deep pan)
  2. Spatula (for stirring and mixing)



  1. Peel the parval and cut them each into two and put them in a bowl.
  2. Add turmeric and salt to the parval and potato and mix together.
  3. 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.
  4. Heat two tablespoons of oil again in a pan and add bay leaves and cumin seeds.
  5. Add tomatoes, ginger chilli paste, cumin powder, salt and turmeric powder and fry for about 5 minutes.
  6. Add ½ cup of water and mix well. Leave it to fry on high heat for about 4 minutes.
  7. 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.


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