Aloo Potoler Rasa

Name: Aloo Potoler Rasa
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 7-8 potol / parwal / pointed gourd; 1 medium potato cubed; 1 small onion paste; 1 tsp ginger paste; 5-6 cloves garlic; 1 tbsp curd; 1 tbsp tomato puree; 1/2 tsp turmeric; 1/4 th tsp red chilli powder; 1/2 tsp cumin powder; 1/4 th tsp coriander powder; 1/4 th tsp cumin seed; 2 cardamoms,2 cloves,1 small stick cinnamon; 1 bay leaf; To taste salt and sugar; 1/2 tsp garam masala; 3 tbsp mustard oil; 1 tsp ghee; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#SM
Aloo Potoler Rasa or Potato and Pointed Gourd Curry is a famous summer special recipe in Bengali Cuisine. This recipe can be made both with or without onion and garlic and tastes delicious. Potol and Aloo are properly fried in heated mustard oil and cooked in a thick gravy.This summer special recipe is best served hot with steamed rice ,roti,luchi or paratha.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

2 servings

7-8potol / parwal / pointed gourd
1medium potato cubed
1small onion paste
1 tspginger paste
5-6 clovesgarlic
1 tbspcurd
1 tbsptomato puree
1/2 tspturmeric
1/4th tsp red chilli powder
1/2 tspcumin powder
1/4th tsp coriander powder
1/4th tsp cumin seed
2cardamoms,2 cloves,1 small stick cinnamon
1bay leaf
To taste salt and sugar
1/2 tspgaram masala
3 tbspmustard oil
1 tspghee
1 tbspcoriander chopped

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Steps

30 minutes

1

Chop the tips of potol / parwal and peel the skin at intervals. Then dice into 2 pieces. Smear salt and pinch of turmeric in parwal and potatoes..Heat oil in a wok or pan.When the oil is smoking hot,fry the potatoes in medium heat till partially cooked.Set aside. Fry the parwal till soft and lightly fried.
2

Make a paste of onion,ginger and garlic alongwith curd.In the remaining oil, sprinkle half crushed whole garam masalas and cumin seeds.When they splutter, add onion ginger garlic paste with curd, tomato puree,red chilli powder, turmeric,cumin,coriander powder,salt and sugar to taste.Fry 2 minutes till oil leaves sides.
3

Add fried parwal and potato.Sprinkle 2 tbsp water if masala is dry.Mix well and toss 2 minutes in medium flame. Add 1.5 cups water and cook on high flame till the curry starts boiling. Reduce flame and cook on medium heat till parwal/ pointed gourd and potato are fully cooked and gravy becomes thick.
4

Adjust salt and sugar as per taste. Sprinkle garam masala powder and 1 tsp ghee. Mix well and garnish with chopped coriander. Close lid for 5 minutes for the flavours of masalas to infuse in the Aloo Potol Rasa / Curry.Serve hot with steamed rice,roti,luchi or paratha.