Bengali Aloo Potol er Dalna Recipe – Bengali Aloo and Pointed Gourd Curry
Experience the authentic flavors of Bengal with this hearty and comforting dish, Bengali Aloo Potol er Dalna. This vegetarian delight combines tender potatoes (aloo) and pointed gourd (potol) in a fragrant, spiced gravy. Serve it with steamed rice and chholar dal for a complete Bengali meal.
Ingredients
Here’s a detailed breakdown of the ingredients required to make this classic dish.
| Ingredient | Quantity | Description/Notes |
|---|---|---|
| Pointed gourd (parwal/potol) | 8 pieces | Peeled and cut into halves or quarters. |
| Potatoes (aloo) | 3 medium | Peeled and cut into cubes. |
| Turmeric powder | 1 tsp | Adds a warm, earthy flavor and vibrant color. |
| Bay leaves (tej patta) | 2 leaves | Slightly torn for added aroma. |
| Cumin seeds (jeera) | 1 tsp | Imparts a nutty and warm spice flavor. |
| Cinnamon stick | 1-inch piece | Brings a sweet, woody aroma to the dish. |
| Cloves | 2 | Adds warmth and a hint of sweetness. |
| Cardamom pods | 2 | Infuses the curry with a light, floral flavor. |
| Ginger | 1-inch piece | Grated fresh for bold flavor and aroma. |
| Tomato | 1 medium | Finely chopped for the base of the gravy. |
| Coriander powder | 2 tsp | Adds earthy, citrusy undertones. |
| Kashmiri red chili powder | 1 tsp | Provides a mild heat and vibrant red color. |
| Garam masala powder | ½ tsp | A blend of warming spices for depth of flavor. |
| Dried red chili | 1 whole | For a subtle, smoky heat. |
| Asafoetida (hing) | ¼ tsp | Enhances the overall flavor profile. |
| Sugar | 1 tsp | Balances the spices and enhances the tomato’s natural sweetness. |
| Salt | To taste | Adjust according to preference. |
| Cooking oil | As needed | For frying and tempering the spices. |
| Water | 1 ½ cups | For the curry base. |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 45 minutes | 65 minutes | 4 servings |
Instructions
Follow this step-by-step guide to prepare your Bengali Aloo Potol er Dalna effortlessly.
1. Prepare the Ingredients
- Peel and cut the pointed gourds (potol) and potatoes (aloo). Keep them aside.
- Grate the ginger and chop the tomatoes finely.
2. Heat the Oil
- Heat a tablespoon of oil in a pressure cooker over medium heat. Once hot, add cumin seeds, bay leaves, cinnamon stick, cloves, cardamom pods, and the dried red chili. Sauté for about 20 seconds until fragrant.
3. Sauté the Aromatics
- Add the finely chopped tomatoes to the tempered spices. Cook until the tomatoes become soft and the oil starts to separate.
4. Spice It Up
- Stir in turmeric powder, coriander powder, Kashmiri red chili powder, garam masala powder, and asafoetida. Cook for 1-2 minutes to let the spices bloom and infuse the mixture.
5. Add the Vegetables
- Toss in the chopped potatoes and pointed gourds. Stir well to coat them with the spice mixture.
6. Add Water and Cook
- Pour in 1 ½ cups of water, ensuring the vegetables are partially submerged.
- Close the pressure cooker and cook for 4 whistles on medium heat.
7. Simmer to Perfection
- After the pressure releases naturally, open the lid and adjust the salt. Simmer on low heat for an additional 2 minutes to thicken the gravy slightly.
8. Final Touches
- Stir in the sugar to balance the flavors and give the dish its characteristic Bengali touch.
9. Serve
- Transfer the dalna to a serving bowl. Serve hot with steamed rice and chholar dal for an authentic Bengali dining experience.
Pro Tips for the Perfect Dalna
- Fry the Vegetables: You can shallow-fry the potatoes and pointed gourds before adding them to the gravy for a richer flavor.
- Consistency: Adjust the amount of water based on your preference for a thicker or thinner curry.
- Garnish: A sprinkle of freshly chopped coriander leaves can elevate the aroma and add a burst of freshness.
Nutritional Information
Here’s an approximate breakdown of the nutritional content per serving of Bengali Aloo Potol er Dalna.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 30 g |
| Protein | 4 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sodium | 400 mg |
| Sugar | 3 g |
Serving Suggestions
Bengali Aloo Potol er Dalna pairs beautifully with:
- Steamed Rice: The classic accompaniment to soak up the rich, spiced gravy.
- Chholar Dal: A sweet and savory Bengal gram lentil dish that complements the curry.
- Luchi or Paratha: For a festive touch, serve with fried Bengali bread or flaky parathas.
Enjoy the magic of Bengal on your plate with this wholesome and flavorful recipe!
