Patal Aloo recipe
Patal Aloo recipe, also known as Patal aloor dalna/Parwal aloo ki sabji is a traditional Indian dish. It is also a very common vegetable recipe in Bengali cuisine.
Ingredients
- 400 grams Patal or Point Gourd
- 2 medium sized Aloo or potato
- 3-4 tablespoon Tomato Puree
- 2 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1/2 teaspoon Panch phoron
- 1-2 Bay Leaves
- 1 Dry Red chilly
- Turmeric and Salt as per taste
- 2 teaspoon Cumin powder
- 1-2 Green chillies optional
- 5-6 tablespoon Vegetable Oil or Mustard Oil
Instructions
How to make Patal Aloo - Step By Step recipe
- Peel off the Patal and potatoes nicely. Wash and keep those aside.
- Now take 1 medium sized tomato and blend it properly to make tomato puree.
- Take a heavy bottomed pan or kadhai. Pour some vegetable oil in it.
- Fry the potatoes and Patal in kadhai for 5-7 minutes until the veggies turn golden.
- Take out the fried patal and aloo (potatoes). In the same pan, temper the oil with Panch phoron, Bay leaves and dry red chilly.
- After that add the tomato puree and ginger garlic paste in the pan. Saute for 4-5 minutes in medium flame.
- In between add some turmeric and salt as required.
- Add the fried vegetables into the pan. Mix all well and saute for around 2-3 minutes.
- Pour some water in the pan.
- Cover the pan with a lid. Let it cook on medium flame for around 3-4 minutes.
- Stir the veggies with a spatula in between to avoid stickiness in the bottom of pan.
- When the veggies are cooked well and the gravy consistency has turned perfectly as per your preference, turn off the flame.
- Sprinkle 1/2 teaspoon garam masala and cover the pan.
- Rest it for a minute, open the lid. The sabzi is ready to be served hot with Rotis or Rice.