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Aloo potoler dalna
Potato and pointed gourd curry
আলু পটলের ডালনা (aloo potoler dalna): pointed gourd and potato in a ginger-cumin tomato gravy
Pointed gourd (potol) floods the markets of Kolkata in summer, and aloo potoler dalna is how most Bengali homes cook it for a weekday lunch or a light Sunday meal. Half-peeled gourds and halved potatoes are fried until golden, then simmered in a loose gravy of ginger, cumin and tomato and finished with ghee and garam masala, so it tastes warm and gently sweet rather than hot. Serve it with rice or luchi. The usual mistake is peeling the gourds completely, which makes them fall apart; scrape off only the waxy skin in stripes. Chef's tip: prick each gourd once with a fork before frying so the gravy can soak into the seeds.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz pointed gourds (potol)skin scraped in stripes, ends trimmed
- 2 potatoespeeled and halved
- 3 tbsp mustard oil
- ¾ tsp ground turmeric
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tbsp ginger paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- 1 tomatochopped
- 1 cup water
- ½ tsp sugar
- 1 tbsp ghee
- ½ tsp garam masala
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Method
0/6 doneStep 1: Prick each 14 oz pointed gourds (potol) once with a fork. Rub 14 oz pointed gourds (potol) and 2 potatoes with half the ⅜ tsp ground turmeric and half the ½ tsp salt.
3 minStep 2: Heat 3 tbsp mustard oil in a karai over a medium-high heat. Fry the potatoes for 6 minutes and the gourds for 4 minutes, turning, until golden all over. Lift them out.
10 minStep 3: Add 1 tsp cumin seeds and 2 bay leaves to the oil; when they crackle, stir in 1 tbsp ginger paste and cook for 1 minute until it smells sweet.
2 minStep 4: Add 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp Kashmiri chilli powder, the rest of the ⅜ tsp ground turmeric and 1 tomato with a splash of water. Cook for 4 minutes until the tomato breaks down and oil shows at the edges.
4 minStep 6: Stir in 1 tbsp ghee and ½ tsp garam masala, cover off the heat for 2 minutes and serve.
2 min
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 4 g
- Carbs
- 25 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo potoler dalna take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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