How to Cook Perfect Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style)

Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style). Parwal Recipe is very popular in Bengal. Niramish Aloo Potol Dalna/Bengali Parwal Potato curry/Indian Vegetarian Dish - Bengali. The Potol dalna in Bengali cooking is a gravy dish.

It is very Special Delicious Bengali Veg Recipe. Potol Korma or Parwal Curry is a very popular Bengali re. You may also like my another two potol recipe- Doi Potol recipe, Aloo potoler dalna. You can have Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style) using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style)

1. You need 10-12 of Potol (Parwal/Pointed Gourd), scraped & chopped into roundels.
2. It's 1 of potato, cubed.
3. You need 1/2 cup of prawns, deveined & cleaned.
4. You need 3-4 tbsp. of mustard oil.
5. It's 1" of cinnamon stick.
6. Prepare 2-3 of green cardamoms.
7. It's 4-5 of cloves.
8. Prepare 2 of bay leaves.
9. You need 1/2 tsp. of cumin seeds.
10. Prepare 1 tbsp. of ginger-garlic paste.
11. You need 1 tsp. of roasted cumin powder.
12. Prepare 1/2 tsp. of roasted coriander powder.
13. It's 1/2 tsp. of turmeric powder.
14. It's 2-3 of fresh chilies, slit.
15. Prepare 1 tsp. of red chilli powder.
16. Prepare 1 tsp. of ghee.
17. Prepare 1 of tomato, chopped.
18. Prepare 1 tsp. of coriander leaves, chopped.
19. You need 1/2 tsp. of garam masala powder.
20. It's to taste of salt.

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. Chop the onion , tomato and green chillies.

Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style) step by step

1. 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..
2. Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds..
3. 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..
4. Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes..
5. Add 2 cups water & simmer, covered on a low flame till the gravy thickens and the parwals turns soft..
6. Add tomato & garam masala powder. Cover and cook further for 2 minutes..
7. When done, add ghee and mix well. Switch off the flame..
8. Garnish with coriander leaves & serve with either plain steamed rice, chapati or poori..

Heat oil in kadai then add cumin seeds and bay leaf. Add chopped onion fry till its slightly brown. Add cumin powder, turmeric, coriander powder then add chopped tomatoes and stir well. Dimer Dalna, dimer jhol, aloo dimer dalna or Bengali style anda aloo curry or egg potato curry is one of the favorite potato egg curry with addition of I mostly make egg in curry so it's easy to have comfort lunch without much of work ;) and if egg will be as side dish then it will be either egg bhurji or. Use Parwal (Pointed Gourd) and quintessential Alu for this yummy curry.