Aloo Parwal in Poppy Seed Masala (Aloo Potol Posto)
This delightful Bengali recipe is a combination of boiled potatoes and pointed gourd (parwal), cooked together with a special masala made of poppy seeds and other aromatic spices. The distinctively rich flavor comes from the roasted and ground spice mix, making the dish a true indulgence for any dinner spread.
Cuisine: Bengali
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Pointed Gourd (Parwal) | 15 pieces (peeled and cut into thick slices) |
| Fenugreek Seeds (Methre) | 1/2 tsp |
| Potatoes (Aloo) | 4, boiled and cut into thick slices |
| Cumin Seeds (Jeera) | 1/2 tsp |
| Fennel Seeds (Saunf) | 1 tsp |
| Cloves (Laung) | 3 pieces |
| Cinnamon Stick (Dalchini) | 1 inch |
| Dried Red Chilies | 1 whole |
| Ginger (Adrak) | 1/2 inch, finely chopped |
| Grated Coconut | 1/2 cup |
| Poppy Seeds (Khus Khus) | 2 tbsp |
| Ground Red Chili Powder | 1 tsp |
| Turmeric Powder | 1 tsp |
| Sugar | 1 tsp |
| Green Chilies (Hari Mirch) | 2, finely chopped |
| Salt | To taste |
| Mustard Oil (Sarson Oil) | As needed for cooking |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions:
-
Prepare the Spice Mix:
Start by heating mustard oil in a pan. Add fenugreek seeds, cumin, fennel, cloves, cinnamon stick, dried red chili, chopped ginger, grated coconut, and poppy seeds. Sauté the mixture for 1-2 minutes, allowing the spices to release their flavors. Turn off the heat and let the mixture cool. -
Grind the Spice Mix:
Once cooled, transfer the spice mixture into a blender and grind it to a smooth paste. -
Prepare the Vegetables:
Wash the pointed gourds (parwal) and peel the potatoes. Cut them both into thick slices and set them aside separately. -
Cook the Parwal:
Heat a bit of mustard oil in the same pan and add the chopped pointed gourd (parwal) and turmeric powder. Sauté the parwal until it softens. Remove from the pan and set aside. -
Cook the Masala:
In the same pan, heat a little more mustard oil. Add the chopped green chilies and the ground spice mix. Sauté for 3 minutes until the spices are well-cooked and fragrant. -
Combine the Vegetables:
Add the cooked parwal and potatoes to the pan. Stir gently to coat them with the masala. Add a little water, cover the pan, and let it cook for 10 minutes on low heat, allowing the flavors to infuse. -
Finish and Serve:
Once the vegetables are cooked through and tender, remove the pan from the heat. Serve the Aloo Parwal in Poppy Seed Masala hot, ideally paired with daal fry, boondi raita, and soft, warm phulkas for a perfect Bengali-style dinner.
Serving Suggestion:
Aloo Parwal in Poppy Seed Masala is an excellent dish to serve with rice, dal fry, or a side of yogurt. It perfectly complements an Indian-style meal, offering a unique blend of aromatic spices and textures.
Enjoy this rich Bengali vegetarian recipe that showcases the flavors of traditional Bengali cooking with the comforting taste of potato and pointed gourd in a spicy, fragrant masala!
