Aloo Potol Tarkari
- 49 min
- medium
- Serves 4
Aloo potol tarkari, Bengali pointed gourd and potato fried in mustard oil and simmered with onion and tomato. Medium-spicy, serves 4, about 50 minutes.
Ingredients
Potato300 grams
- Pointed Gourd (Parwal), Thick Slices300 grams
Turmeric Powder2.25 grams
Salt1½ tsp
Mustard Oil2 tbsp
Cumin1 tsp
Bay Leaves1 grams
Dry Red Chilli1 grams
Onion, Finely Chopped120 grams
Ginger, Grated5 grams
Green Chilli, Slit8 grams
Tomato, Chopped150 grams
Coriander Powder4.5 grams
Red Chilli Powder1.5 grams
Water, For Cooking350 ml
Garam Masala Powder½ tsp
Coriander Leaves, Chopped6 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 180kcal | 720kcal |
| Protein | 4.3g | 17g |
| Carbohydrate | 24g | 96g |
| Fat | 8.8g | 35g |
| Fibre | 6g | 24g |
| Sugar | 3.1g | 12g |
Method
Wash the potato, pointed gourds, tomato, green chillies and coriander leaves. Peel the potato and cut it into medium cubes. Scrape the pointed gourds lightly, trim the ends and cut them into thick slices. Peel and finely chop the onion, chop the tomato and coriander leaves, grate the ginger, slit the green chillies and break the dry red chilli.
Mix the potato and pointed gourd with salt and turmeric. Heat the mustard oil in a kadai on medium flame for 2 minutes until it just starts to smoke. Fry the vegetables for 6 to 7 minutes, turning them often, until the edges are lightly golden. Remove them to a plate.
Add cumin seeds, bay leaves and dry red chilli to the same kadai. Fry on low flame for 1 minute until the cumin seeds crackle.
Add onion, ginger and green chilli. Cook on medium flame for 5 to 6 minutes until the onion turns light golden and the raw smell of ginger goes.
Add tomato, coriander powder, red chilli powder, turmeric and salt. Cook on medium flame for 5 to 6 minutes until the tomato softens and the oil shows at the sides.
Return the fried vegetables to the kadai and pour in water. Cover and simmer on low flame for 10 to 12 minutes, stirring once, until the potato and pointed gourd are tender and the gravy thickens.
Add garam masala and coriander leaves and simmer on low flame for 1 minute until the gravy coats the vegetables. Turn off the flame and serve hot with rice or roti.
Before you start
- How long does Aloo Potol Tarkari take?
- 49 minutes from start to finish. That is 15 minutes of preparation and 34 minutes of cooking.
- How many people does Aloo Potol Tarkari serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Aloo Potol Tarkari vegetarian?
- Yes. No meat, no fish and no egg.
- Is Aloo Potol Tarkari spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Aloo Potol Tarkari?
- 300 grams Pointed Gourd (Parwal), 300 grams Potato, 1.5 grams Turmeric Powder, 1 grams Bay Leaves, 1 grams Dry Red Chilli, 120 grams Onion, and a few more listed on this page.
- Do I need a pressure cooker for Aloo Potol Tarkari?
- No, it is cooked in an open pot.
- How many calories are in Aloo Potol Tarkari?
- About 180 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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