Bengali Aloo Potol er Dalna Recipe – A Traditional Vegetable Side Dish
Description:
The Bengali Aloo Potol er Dalna is a quintessential vegetable side dish from Bengal, blending the delicate flavors of potatoes (Aloo) and pointed gourd (Potol, or Parval). Potol, a beloved vegetable in Bengali cuisine, holds a special place in many homes, and this dish is no exception. The recipe is a classic Niramish (pure vegetarian) curry, perfect for those who enjoy hearty, flavorful meals without the use of meat. What makes Dalna unique in Bengali cooking is its thicker gravy compared to the lighter, more watery consistency of a jhol. This Dalna offers a rich, comforting texture and is incredibly simple to prepare, making it a staple in Bengali kitchens.
This dish is typically served as a side and pairs wonderfully with rice or flatbreads like phulka, making it a wholesome addition to any dinner table.
Cuisine: Bengali
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pointed Gourd (Parval) | 8, peeled and cut into diced |
| Potatoes (Aloo) | 3, peeled and diced |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Bay Leaves (Tej Patta) | 2, torn |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Ginger | 1-inch piece, grated |
| Tomato | 1, finely chopped |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Dry Red Chilli | 1 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Oil | For cooking |
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Instructions:
-
Prepare the Ingredients:
Begin by preparing all the ingredients. Peel and dice the potatoes and pointed gourd (Parval). Grate the ginger, chop the tomato, and gather the spices (cumin, cinnamon, cloves, cardamom, bay leaves). Have everything ready before you start cooking. -
Heat the Pressure Cooker:
In a pressure cooker, heat about a teaspoon of oil over medium heat. Once the oil is hot, add the cumin seeds, dry red chilli, cinnamon stick, cloves, and cardamom. Sauté the spices for about 30 seconds or until their aromas are released, creating a fragrant base for the curry. -
Sauté the Tomatoes:
Add the finely chopped tomatoes to the pressure cooker and sauté until they soften and turn mushy, releasing their juices. Stir occasionally to prevent burning. -
Add the Spices and Vegetables:
Once the tomatoes have softened, add the turmeric powder, Kashmiri red chilli powder, coriander powder, garam masala, and salt. Stir well to coat the tomatoes with the spices, letting the mixture cook for 1-2 minutes. Add the diced potatoes and pointed gourd (Parval), stirring to combine. -
Add Water and Cook:
Pour in approximately 1-1/2 cups of water. Stir the mixture again and close the lid of the pressure cooker. Cook on medium-high heat for about 3-4 whistles. After the whistling stops, lower the heat and allow the dish to simmer for an additional 2 minutes. -
Release Pressure and Check Consistency:
Turn off the heat and allow the pressure to release naturally. Once the pressure has fully released, open the cooker. If the gravy is too watery, simmer the curry on low heat for a few more minutes to allow the liquid to reduce and thicken. -
Final Touches:
Taste the dish and adjust the salt and spices according to your preference. If desired, add a little sugar to balance the flavors. Turn off the heat once everything is perfectly seasoned. -
Serve:
Transfer the Aloo Potol er Dalna to a serving bowl. This delicious Bengali vegetable dish pairs excellently with Bengali Chirer Polao, Phulka (flatbread), and Bengali Cholar Dal. Serve it alongside these staples for a complete and satisfying meal.
Enjoy your Bengali Aloo Potol er Dalna, a comforting and flavorful dish that is sure to become a favorite in your home!
