Aloo Potol Posto Recipe: A Flavorful Bengali Delight
Embark on a culinary journey with the traditional Aloo Potol Posto, a delightful Bengali dish featuring pointed gourd (also known as parwal) cooked in a creamy poppy seed masala. This dish combines the earthy flavors of potatoes and pointed gourd, seasoned with aromatic spices, making it a perfect addition to your dinner table. Served alongside flaky Lachaa Paratha, this dish promises a satisfying and wholesome meal that will impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pointed gourd (Parval) – cut into wedges | 15 pieces |
| Potatoes (Aloo) – skin peeled | 3 to 4 medium |
| Methi Seeds (Fenugreek Seeds) | ½ teaspoon |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cloves (Laung) | 3 pieces |
| Cinnamon Stick (Dalchini) | 1 inch |
| Dry Red Chilli | 1 piece |
| Ginger – finely chopped | ½ inch |
| Fresh coconut – grated | ½ cup |
| Poppy seeds | 2 tablespoons |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Green Chillies – finely chopped | 2 pieces |
| Sugar | 1 teaspoon |
| Salt | to taste |
| Mustard oil | as required for cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
| Fats | 7 g |
Preparation Time
| Description | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 60 minutes |
Servings
Serves: 6
Cuisine
Bengali Recipes
Course
Dinner
Diet
Vegetarian
Instructions
To create this aromatic and delectable Aloo Potol Posto, follow these detailed steps that will guide you through the preparation process, ensuring that you achieve the authentic flavors of this Bengali classic.
-
Prepare the Spice Paste:
- Begin by heating a pan over medium heat. Add a generous amount of mustard oil to the pan, allowing it to warm up.
- Once the oil is hot, add methi seeds, cumin seeds, fennel seeds, cloves, cinnamon stick, and dry red chilli. Sauté these spices until they release their aromatic fragrance, approximately 2-3 minutes.
- Add the finely chopped ginger, grated coconut, and poppy seeds to the pan. Continue to fry the mixture until it is golden brown and the coconut is fragrant. This will take another 3-4 minutes.
- Remove the pan from heat and allow the mixture to cool. Once cooled, transfer it to a blender and blend it into a smooth paste. Set this masala paste aside for later use.
-
Cook the Vegetables:
- In the same pan (clean if necessary), heat some more mustard oil and add the pointed gourd (parwal). Sprinkle in turmeric powder and sauté until the parwal turns golden brown and softens, about 5-7 minutes. Once cooked, remove from the pan and keep it aside.
- If you haven’t done so already, boil the potatoes until they are tender, then peel and set aside.
-
Combine the Flavors:
- In the remaining oil in the kadai, temper the finely chopped green chillies for a minute.
- Add the previously prepared coconut-poppy seed masala paste to the kadai. Stir well and cook for about 3-4 minutes, allowing the oil to separate from the masala. This indicates that the spices are well cooked and the flavors have melded together.
- Sprinkle in the red chilli powder, and sugar, and add salt to taste. Mix everything thoroughly.
-
Final Touches:
- Now, gently fold in the sautéed pointed gourd and boiled potatoes into the masala mixture.
- Pour in a little water to achieve the desired consistency of the gravy, usually about ½ to 1 cup depending on how saucy you prefer your dish. Cook everything together for an additional 10 minutes on medium heat, allowing the flavors to infuse.
-
Serve:
- Once the vegetables are well coated and the flavors are vibrant, your Aloo Potol Posto is ready to serve.
- Pair it with layered Lachaa Paratha or steamed rice for a wholesome meal that encapsulates the essence of Bengali cuisine.
Enjoy your culinary creation, and relish the rich and comforting flavors of this beloved Bengali dish!
Final Thoughts
The Aloo Potol Posto is not just a dish; it is a celebration of flavors that epitomizes the warmth and hospitality of Bengali culture. With its harmonious blend of spices, creamy texture from the poppy seeds, and the earthy taste of parwal and potatoes, it is sure to become a favorite in your household. Happy cooking!
