Aloo Pataler Daalna

    50 mins

    Parwal curry is a very common everyday item on a bengali menu. This can be eaten with rice or chapati. There are of course many ways to make it. This is the way it was cooked in our family.


    California, United States
    1 person made this

    Serves: 10 

    • 1 .25 kg parwal
    • 4 medium potatoes
    • Salt to taste
    • 1.5 tspn of turmeric powder
    • 6 tbspn oil
    • 1 tbspn cumin powder
    • 2 tbspn coriander powder
    • 1 bay leaf
    • 10 gms ginger grated/crushed
    • 3 tspn red chili powder
    • 1 tspn garam masala powder
    • 1 tbspn sugar
    • 1.25 cups of water
    • 1 tbspn ghee

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cut parwal into halves. Wash well. Cut potatoes into medium size cubes and wash well. Dry up and rub salt and turmeric powder into them.
    2. Heat oil in a skillet and fry the parwal in two batches. Remove and set aside. Make paste of cumin and coriander powder.
    3. To the remaining oil in the cooker, add a bay leaf. Add potatoes and fry well in the same oil. After potato is fried, add the coriander and cumin paste. Add the crushed ginger. Stir and further add turmeric, red chili powder, and garam masala powder. Stir and fry for about 1 minute.
    4. Add the fried parwal, salt and sugar and a cup of water. Cover and cook till potato and parwal pieces are all cooked through. Pour ghee on top of the parwal curry. Serve hot

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