Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chingri diye aloo potoler dalna (parwal prawns curry - bengali style). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style) is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style) is something that I have loved my whole life.
How to make Potoler Dolma with Aloo Chingri'er pur diye Traditional Bengali recipe. Here is Complete recipe of Stuffed Potoler Dolma. It is very Special Delicious Bengali Veg Recipe.
To begin with this particular recipe, we must prepare a few ingredients. You can have chingri diye aloo potoler dalna (parwal prawns curry - bengali style) using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):
- Prepare 10-12 Potol (Parwal/Pointed Gourd), scraped & chopped into roundels
- Prepare 1 potato, cubed
- Get 1/2 cup prawns, deveined & cleaned
- Prepare 3-4 tbsp. mustard oil
- Prepare 1" cinnamon stick
- Take 2-3 green cardamoms
- Take 4-5 cloves
- Make ready 2 bay leaves
- Prepare 1/2 tsp. cumin seeds
- Prepare 1 tbsp. ginger-garlic paste
- Get 1 tsp. roasted cumin powder
- Make ready 1/2 tsp. roasted coriander powder
- Take 1/2 tsp. turmeric powder
- Take 2-3 fresh chilies, slit
- Make ready 1 tsp. red chilli powder
- Make ready 1 tsp. ghee
- Prepare 1 tomato, chopped
- Prepare 1 tsp. coriander leaves, chopped
- Make ready 1/2 tsp. garam masala powder
- Make ready to taste salt
Heat oil in kadai then add cumin seeds and bay leaf. Aloor Potaler dalna or Aloo Parwal curry is very famous in Bengalies ,they love it and have it with hot white rice. They also love parwal bhaja or potol bhaja. Below I am presenting recipe from My mother , We love it and i am sure you will surely love this.
Instructions to make Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):
- Heat oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and parwals separately till light brown. Keep aside.
- Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
- Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder and red chilli powder mixed with 1/4 cup water. Saute till the oil separates.
- Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes.
- Add 2 cups water & simmer, covered on a low flame till the gravy thickens and the parwals turns soft.
- Add tomato & garam masala powder. Cover and cook further for 2 minutes.
- When done, add ghee and mix well. Switch off the flame.
- Garnish with coriander leaves & serve with either plain steamed rice, chapati or poori.
Aloo Parwal/Pointed Gourd/patal/potol is mainly used in North and East India specially in the states of Orissa and Bengal. This parval vegetable is easy to digest so recommended for This is my version of making Bengali Aloo Parwal dalna/Rasa with a slight North Indian twist. Hope you all will enjoy this. Aloo potoler dalna is a delicious Bengali curry recipe made with aloo (potatoes) and potol (parwal or pointed gourds). Parwal is one of the veggies I like and apart from this dalna, I also make a simple parwal fry, potol posto, and a Punjabi style Aloo parwal sabzi.
So that is going to wrap it up with this special food chingri diye aloo potoler dalna (parwal prawns curry - bengali style) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
