Name: Bengali Potol Aloo Dalna
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Pointed Gourd, potol/parwal, scraped and cut into halves; 1 Potato, large, peeled and cut into big cubes; ½ Tomato, finely chopped; ½ tbsp Ginger, crushed into paste; 1 Green Chili Pepper, slit; ¼ tsp Cumin Seeds; ½ Indian Bay Leaf, tej patta; ¼ tsp Ground Turmeric, divided; ½ tsp Ground Cumin; ½ tsp Ground Coriander; ½ tsp Kashmiri Chili Powder; ¼ tsp Garam Masala, bengali style (cinnamon, cardamom, cloves); ½ tsp Sugar, balances the flavors; 1½ tbsp Mustard Oil, essential for authentic taste; ¾ tsp Salt, to taste; ¾ cup Water, warm

50 mintotal

40 min hands-on10 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Rub the potol (parwal) and potato cubes with a pinch of the turmeric and salt.
Heat mustard oil in a kadhai until it smokes gently. Lower the heat.
Fry the potol pieces on medium heat until they are golden brown and slightly blistered. Remove and set aside.
In the same oil, fry the potatoes until golden. Remove and set aside.
In the remaining oil, add cumin seeds and bay leaf. Sauté for a few seconds.
Add ginger paste and chopped tomatoes. Cook until the tomatoes are completely soft and mushy.
In a small bowl, mix the remaining turmeric, cumin powder, coriander powder, and Kashmiri chilli powder with a splash of water to make a paste. Add this paste to the kadhai.
Fry the masala on low-medium heat until the oil separates from the edges.
Add the fried potatoes and potol back into the pan. Toss them well with the masala for 2 minutes.
2 min
Pour in the measured warm water. Add salt, sugar, and slit green chillies.
Cover and simmer on low heat for 10-12 minutes until the potatoes are tender and the gravy reaches a thick, clinging consistency.
10–12 min
Sprinkle Bengali garam masala, stir gently, and turn off the heat. Serve warm.

How to tell it's done

Soft, melting potatoes and slightly chewy pointed gourd enrobed in a deeply flavorful, semi-thick, sweet-and-spicy mustard oil gravy.

Getting it right

Tip

Bengali 'Niramish' (vegetarian) curries rely heavily on a paste of cumin and ginger, elevated by a touch of sugar. The sugar does not make it sweet but beautifully balances the heat and enhances the red color.

What to serve it with

A daily lunchtime staple in Bengali households. Perfect when served with hot steaming rice and Musur Dal.

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Ingredients