Aloo potoler dalna is a traditional vegetable curry that belongs to Bengali cuisine. Here the Bengali word ‘potoler’ means parwal, a vegetable also referred to as pointed gourd in English. One may prepare this Bengali delicacy, either by stuffing the parwals or eating it simply by cooking potatoes and parwal in rich and fragrant mustard oil and perfectly melded with spices and kitchen masalas. A dollop of rich desi ghee is often added at the end to give it a richer texture and taste. This Bengali-style vegetable curry is usually thicker in its gravy and is eaten hot with either roti or rice. The traditional method of making this side dish involves quickly preparing it in a pressure cooker, so find below our recipe using the same. 

Ingredients (Serving for 2 ) 

  • Half tablespoon Coriander powder
  • 1 tablespoon Cumin seeds
  • 1 cup water
  • Bay leaves
  • 1 tablespoon turmeric powder
  • Half tablespoon red chilli powder
  • ½ teaspoon garam masala 
  • Ginger garlic paste
  • ½ teaspoon sugar
  • Salt as per taste
  • 2-3 parwal
  • 2 potatoes
  • Mustard oil ( for frying) 
  • 2-3 garlic cloves 
  • 1 tomato 
  • 1 tablespoon ghee

Steps in the making-

  • Heat pressure cooker with oil. Add water and then both the potatoes and paral into it at the same time. Fry both together for about 5-10 minutes.
  • Now take the cumin seeds, sugar, garlic cloves, tomato, ginger and blend into a smooth paste.  
  • In the same cooker, start adding all the masalas into it. Add bay leaves, coriander powder, ginger-garlic paste, turmeric and red chilli powder. Stir well. 
  • Let everything cook together on low-medium flame until you hear at least two whistles. 
  • Keep checking and after it’s done, pour some fresh desi ghee over the vegetable curry.
  • Your aloo potoler dalna is ready!

Serve warm and relish the goodness of this curry with either rice or roti. Happy cooking!