Potol Recipe | Bengali Aloo Potol er Dalna
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (6)

Potol Recipe | Bengali Aloo Potol er Dalna

NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 8%
CARBS 23G57% OF CAL
5G FIBER1G ADDED5G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 7G38% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bengali curry of potatoes and parwal (pointed gourds) in a fragrant tomato and spice base without onion or garlic. Earthy, aromatic, and warming. A traditional Indian vegetable curry.

mainindiancurrygluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 250 grams parwal (or 7 to 8 parwal (potol or pointed gourds))
  • ⅛ teaspoon turmeric (- for pointed gourds)
  • ⅛ teaspoon salt (- for pointed gourds)
  • 250 grams potatoes (or 2 medium to large potatoes)
  • ⅛ teaspoon turmeric (for potatoes)
  • ⅛ teaspoon salt (for potatoes)
  • 3 tablespoons mustard oil (for frying)
  • 1 inch cinnamon (or ½ inch cassia cinnamon)
  • 2 to 3 cloves
  • 2 green cardamoms
  • 1 tej patta ((Indian bay leaf))
  • ½ teaspoon cumin seeds
  • ¾ cup tomatoes (- finely chopped or 2 medium-sized)
  • 1 green chili (- slit)
  • 1 teaspoon ginger (- minced or ginger paste or 1 inch ginger, peeled and minced)
  • 1 tablespoon coriander powder
  • ½ tablespoon cumin powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon kashmiri chilli powder
  • 1 teaspoon sugar (or add as required)
  • salt (as required)
  • ½ to ⅔ cup water (or as required)
  • 1 teaspoon ghee (- optional)
PREP
5M
SODIUM
604MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.