Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, chingri diye aloo potoler dalna (parwal prawns curry - bengali style). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Chop the onion , tomato and green chillies. 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.
Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style) is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook chingri diye aloo potoler dalna (parwal prawns curry - bengali style) using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):
- Prepare 10-12 Potol (Parwal/Pointed Gourd), scraped & chopped into roundels
- Take 1 potato, cubed
- Take 1/2 cup prawns, deveined & cleaned
- Make ready 3-4 tbsp. mustard oil
- Take 1" cinnamon stick
- Make ready 2-3 green cardamoms
- Take 4-5 cloves
- Take 2 bay leaves
- Prepare 1/2 tsp. cumin seeds
- Get 1 tbsp. ginger-garlic paste
- Make ready 1 tsp. roasted cumin powder
- Get 1/2 tsp. roasted coriander powder
- Take 1/2 tsp. turmeric powder
- Get 2-3 fresh chilies, slit
- Make ready 1 tsp. red chilli powder
- Make ready 1 tsp. ghee
- Prepare 1 tomato, chopped
- Take 1 tsp. coriander leaves, chopped
- Get 1/2 tsp. garam masala powder
- Get to taste 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. Chingri diye Aloo Phulkopir dalna – a Bengali cauliflower curry with prawns, Aloo This Potato Cauliflower curry is a typical Bengali dish which can be made both as a vegetarian phulkopir Aloo Phulkopir Dalna.
Instructions to make Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):
- 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.
- Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
- 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.
- Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes.
- Add 2 cups water & simmer, covered on a low flame till the gravy thickens and the parwals turns soft.
- Add tomato & garam masala powder. Cover and cook further for 2 minutes.
- When done, add ghee and mix well. Switch off the flame.
- Garnish with coriander leaves & serve with either plain steamed rice, chapati or poori.
Hope you all will enjoy this. Chingri diye Aloo Phulkopir dalna – a Bengali cauliflower curry with prawns, Aloo This Potato Cauliflower curry is a typical Bengali dish which can be made both as a vegetarian phulkopir Aloo Phulkopir Dalna. Amongst the family and relatives I knew, no one really enforced such strict rules, at. Pointed Gourd/Parwal is called 'Potol' in Bengali and 'Dolma/Dorma' means a stuffed vegetable. This Bengali delicacy is usually made using prawns or fish.
So that’s going to wrap this up for this exceptional food chingri diye aloo potoler dalna (parwal prawns curry - bengali style) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
