Potoler Dalna
- 52 min
- medium
- Serves 4
Potoler dalna, pointed gourd and potato fried in mustard oil, simmered with ginger and tomato, no onion or garlic. Medium-spicy, serves 4, about 50 minutes.
Ingredients
Potato300 grams
- Pointed Gourd (Parwal), Halved400 grams
Salt1½ tsp
Turmeric Powder3 grams
Mustard Oil4 tbsp
Cumin1 tsp
Bay Leaves1 grams
Cinnamon2 grams
Dry Red Chilli1 grams
Ginger Paste1 tbsp
Tomato, Chopped150 grams
Green Chilli, Slit10 grams
Coriander Powder3 grams
Red Chilli Powder3 grams
Water, For Cooking500 ml
Sugar1 tsp
Garam Masala Powder1.5 grams
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 | 249kcal | 996kcal |
| Protein | 4.5g | 18g |
| Carbohydrate | 24g | 96g |
| Fat | 17g | 67g |
| Fibre | 6.6g | 26g |
| Sugar | 3g | 12g |
Method
Get the ingredients ready. Wash the pointed gourds, scrape the skin lightly, trim both ends and cut each one into two pieces. Peel and cube the potatoes, chop the tomato, slit the green chillies, break the dry red chilli, and wash and chop the coriander leaves.
Mix the pointed gourd and potato 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 potato for 5 to 6 minutes until lightly golden and remove it, then fry the pointed gourd for 4 to 5 minutes until its skin is lightly browned and remove it.
Add cumin, bay leaf, cinnamon and dry red chilli to the same kadai. Fry on low flame for 1 minute until the cumin crackles.
Add the ginger paste, tomato and green chilli. Cook on medium flame for 4 to 5 minutes until the tomato is soft and the raw smell goes.
Add coriander powder, red chilli powder and turmeric powder. Fry on low flame for 1 minute until the raw smell of the spices reduces, taking care not to burn them.
Add the fried potato, pointed gourd, water, salt and sugar. Cover and simmer on medium-low flame for 12 to 15 minutes until the potato is cooked through and the gravy lightly thickens.
Add garam masala powder and coriander leaves. Simmer on low flame for 2 minutes until the gravy coats the vegetables, then switch off the flame.
Before you start
- How long does Potoler Dalna take?
- 52 minutes from start to finish. That is 15 minutes of preparation and 37 minutes of cooking.
- How many people does Potoler Dalna serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Potoler Dalna vegetarian?
- Yes. No meat, no fish and no egg.
- Is Potoler Dalna 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 Potoler Dalna?
- 400 grams Pointed Gourd (Parwal), 300 grams Potato, 1.5 grams Turmeric Powder, 1 grams Bay Leaves, 2 grams Cinnamon, 1 grams Dry Red Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Potoler Dalna?
- No, it is cooked in an open pot.
- How many calories are in Potoler Dalna?
- About 249 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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