This aloo potol or pointed gourd and potatoes curry, is a very common and popular Bengali vegetarian recipe. You will find various versions of the recipe, because every house will have one of their own. My recipe is actually that of my paternal grandmother’s. I love her version the most, and that is what I make at my home too now. Like most vegetarian recipes in the Bengali cuisine, this one too is devoid of onions and garlic. And believe me, it tastes incredible. These soft pointed gourds and well cooked potatoes, wrapped in a mildly spicy, silky gravy is absolutely blissful!
I have made this, following my gran’s instructions, in mustard oil. Besides, most of our food is cooked in this fragrant and pungent oil, that lends an amazing flavour to the dish. However, you may use any regular cooking oil as well. To make the curry, I have first, lightly fried the pointed gourd and potatoes and then cooked them in a tomato based sauce. This itself is super yummy. But, the magic to the dish comes from the generous dollop of ghee and sprinkling of garam masala, at the end. This aloo potol (pointed gourd and potatoes curry) is a favourite in my home. And when you try this out, I am sure it will be at yours too.
In Bengali, this preparation is also known as aloo potol’r dalna. Where aloo stands for potatoes, potol for pointed gourds and dalna means a curry.
Also check
Aamer chatni (Bengali style raw mango chutney)
Chaenar dalna – Bengali style curried paneer
Kerala avial (mixed vegetables with coconut)
One pot recipe
This aloo potol (pointed gourd and potatoes curry) is a quick and easy, one pot meal. Since, I cut my potatoes into cubes of 1 inch each, they cook faster, And pointed gourds anyways don’t take much long to cook as they are a soft vegetable. Moreover, I am able to cook this in under 30 minutes. And so will you!
What to pair this with?
You can enjoy this delicious vegetarian curry with rotis and parathas. Since the aloo potol is not a runny curry, it goes so well with Indian breads. Also, you may have it as a side with your dal chawaal. Even that makes for a great combination.
So, next time you want to try some vegetable curry, you can keep my potol recipe in mind. Unlike other times, I have missed taking step-by-step pictures of the cooking process. Nonetheless, I have detailed it enough for you in words. And hopefully, I have done a good job at it 🙂 Do let me know in the comments below, in case you need any clarification.
Eat hearty!
Aloo potol (pointed gourd and potatoes curry)
Ingredients
- 200 g potatoes cut in 1 inch cubes
- 200 g pointed gourds (potol)* cut in halves
- 2 medium tomatoes chopped
- 1½ tbsp ginger paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1½ tsp coriander seed powder
- 1 tsp cumin seed powder
- 2 tsp garam masala
- 1 tsp cumin seeds
- 2 dried red chilis
- 1 inch cinnamon stick
- 1 bay leaf
- 2-3 cloves
- 2-3 cardamom
- 2-3 fresh green chilis slit (optional)
- 2 tbsp ghee
- 1 tsp sugar
- 1 tbsp coriander leaves chopped
- 2 tbsp mustard oil
- salt to taste
Instructions
- Make a paste with the spice powders (except the garam masala) and the ginger paste with 3-4 tbsp of water. Keep this aside
- Heat the oil in a shallow cooking pot, let it smoke then turn down the flame and add the whole spices and dried chili
- When fragrant, add the potatoes with ½ tsp salt. Fry until they turn light golden in colour
- Add in the prepared spice paste, fresh chilis and cook for couple minutes
- Now add the pointed gourds (potol), the sugar and mix it well with the potatoes and masalas
- Cook this for 4-5 minutes, add the tomatoes and 1 cup of water. Stir the curry well, cover and cook until the potatoes and gourds are well cooked
- Turn the flame off, sprinkle the garam masala and add the ghee. Cover and let it rest for 5 minutes
- Sprinkle the coriander leaves, mix well and serve the aloo potol or pointed gourd and potatoes curry, hot with rotis or rice. Enjoy!
Notes
- *When peeling the gourds, do leave some skin on (vertically). Otherwise it will completely melt and loose it's body in the curry when cooking
- You can add more water if you desire a runny curry
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
