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 Aloo Potoler Dalna (Curried Potatoes and Parwal) 
  • 8-12 Parvals
  • 4 Potatoes
  • 1 1/2 tablespoons Coriander paste
  • 1 tablespoon Cumin paste
  • 1 teaspoon Chilli paste
  • 2 Bay leaves
  • 1/2 teaspoon Cumin seeds
  • 4 tablespoons Oil
  • 1 tablespoon Ghee
  • Sugar (As per taste Sugar)
  • Salt (As per taste)
Scrub and halve the parwals, peel and quarter the potatoes, keep aside.

Heat oil in karai and fry the potatoes and parwals separately until lightly browned. Remove from pan and keep aside.

Heat oil, add all the masala pastes, salt and sugar to taste. Stir fry the masalas until colour changes, sprinkling water as necessary. When masalas are cooked, add 1 1/4 to 2 cups water. Bring to a boil and then simmer gently for 5 minutes. Add the potatoes and parwals. Cook stirring from time to time until very little gravy remains in pan and the vegetables are cooked.

In a separate frying pan or karai, heat the ghee and stir-fry the bay leaves and whole cummin seeds until spluttering stops. Pour onto Alu-Potoler Dalna. Stir and remove from fire.

Other Details
Serves: 6 Time: 30 mins.

Rating: Not rated yet.

Category: Main Course | State: West Bengal | Submitted by: System


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