Bengali Aloo Potol er Dalna Recipe – A Traditional Vegetable Side Dish
Introduction
Bengali Aloo Potol er Dalna is a comforting and flavorful vegetable dish that perfectly complements the traditional Bengali meal. This vegetarian recipe features tender potatoes and pointed gourds (parval) simmered in a blend of aromatic spices, creating a delicious side dish that is not only healthy but also easy to prepare. Whether you’re hosting a special occasion or simply looking to spice up your weeknight dinner, this dish brings a taste of Bengal to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pointed gourd (Parval) | 8 pieces, peeled and 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 |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) pods/seeds | 2 |
| Ginger | 1 inch, grated |
| Tomato | 1, finely chopped |
| Coriander powder (Dhania) | 2 teaspoons |
| Garam masala powder | 1/2 teaspoon |
| Kashmiri red chili powder | 1 teaspoon |
| Dry red chili | 1 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fat | 5 g |
| Sodium | 300 mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes |
| Servings | 4 |
Instructions
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Prep the Ingredients: Begin by gathering all the ingredients needed for the Bengali Aloo Potol er Dalna. Make sure the pointed gourds (parval) and potatoes are washed, peeled, and cut into evenly sized dice for even cooking.
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Heat the Pressure Cooker: In a pressure cooker, heat a teaspoon of sunflower oil over medium heat.
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Sautรฉ the Whole Spices: Once the oil is hot, add the cumin seeds, torn bay leaves, dry red chili, cinnamon stick, cloves, and cardamom pods. Sautรฉ the spices for a minute or until they release their aromatic fragrances, infusing the oil with their flavors.
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Add Tomatoes and Ginger: Incorporate the finely chopped tomatoes and grated ginger into the mixture. Stir and cook until the tomatoes soften and become mushy, which should take about 3-4 minutes.
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Spice it Up: After the tomatoes have softened, add the turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala. Mix everything thoroughly to coat the spices with the tomato mixture.
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Combine Vegetables and Water: Next, add the diced potatoes and pointed gourds to the cooker, along with salt and sugar. Stir well to combine. Pour in 1.5 cups of water, ensuring that the vegetables are just submerged in the liquid.
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Cook Under Pressure: Close the lid of the pressure cooker, ensuring that the vent is sealed. Cook for 3-4 whistles over medium heat. After this, reduce the heat to low and let it simmer for an additional 2 minutes.
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Release Pressure: Once the cooking time is complete, turn off the heat and allow the pressure to release naturally. This step is crucial as it helps the flavors meld beautifully.
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Final Touches: Once the pressure has released, carefully open the lid of the cooker. If the gravy appears too watery, you can simmer the dalna for a few more minutes without the lid to allow some of the liquid to evaporate and thicken the sauce.
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Adjust Seasoning: Taste the Aloo Potol er Dalna and adjust the salt and spices to your liking.
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Serve Hot: Transfer the delicious Aloo Potol er Dalna into a serving bowl. This dish pairs wonderfully with Bengali Chirer Polao, Phulka, and Bengali Cholar Dal, making for a delightful and wholesome meal.
Conclusion
Bengali Aloo Potol er Dalna is a beautiful representation of Bengali cuisine, balancing simple ingredients with rich flavors. This recipe not only showcases the freshness of the vegetables but also highlights the use of aromatic spices that are characteristic of Bengali cooking. Serve it as part of a festive meal or as a comforting side dish during weeknight dinners, and enjoy the warmth and love that comes with every bite.
