Aloo Potol Bhaja is a traditional Bengali dish made with potatoes (aloo) and pointed gourd (potol).
It is a popular dish that is typically prepared by sautéing or shallow frying the potatoes and pointed gourd slices until they are golden brown and crispy.
To make Aloo Potol Bhaja, the potatoes and pointed gourd are sliced and marinated with spices like turmeric, red chili powder, and salt.
They are then sautéed until they become crispy on the outside and tender on the inside.
Key Takeaways:
- Aloo Potol Bhaja is a classic Bengali dish made with potatoes and pointed gourd (potol).
- The potatoes and pointed gourd slices are typically sautéed or shallow fried until they become crispy and golden brown.
- The vegetables are marinated with spices like turmeric, red chili powder, and salt. Additional spices like cumin seeds, coriander powder, and garam masala are often used for added flavor.
- It is commonly served with rice and dal (lentils) and roti (Indian bread).
- Some common alternatives to Aloo Potol Bhaja are plain aloo bhaja or aloo gobi bhaja. loo posto is also a good alternative and so are aloo palak bhaja and baingan bhaja or eggplant fry.
The Ingredients:
- Pointed Gourd – 400gms, each chopped in 4 slices
- Potato – 4 pieces, chopped in big slices
- Onion – 1, chopped in big slices
- Ginger, garlic and chilli paste – 2 Tbsp
- Coriander powder – 1 tsp
- Turmeric powder – 1.5 tsp
- Red chilli colour powder – 1 tsp
- Cumin powder – 1 tsp
- Dried red chilli – 2 pieces
- Mustard oil 3 tsp
How to Make Aloo Potol Bhaja (Step by Step Images)?
1. First mix the potato and the pointed gourd with onion, Ginger, garlic and chilli paste, cumin, coriander, turmeric, red chilli colour powder and salt in a separate bowl.
2. Keep aside for 20 mins and cover it with a lid and let the water come out from it.
3. Keep a pan on the gas stove, and pour some oil and let it get heated.
4. When it is hot, add the dried red chili, simmer the gas, let the chilli give an aroma and add the pointed gourd.
5. It will be a little moist so make the flame a little high and cover it with a lid for 5 mins.
6. Remove the lid and fry it and cover it again till it gets cooked. Please stir it often. But do not cover it otherwise it may burn from the bottom.
7. Cook till it is dry, soft and the vegetables and the spies are well blended with each other.
8. Transfer Aloo Potol Bhaja to a serving plate. Serve it with steamed rice or roti.
Recipe Card
Aloo Potol Bhaja (Potato Pointed Gourd Fry)
Ingredients
- 400 grams Pointed Gourd (thin sliced and cleaned)
- 4 pieces Potato (cut wedges and cleaned)
- 3 tablespoon Mustard oil
- 1 piece Onion (sliced)
- 2 tablespoon Ginger, garlic and chilli paste (freshly made)
- 1 tablespoon Coriander powder
- 1.5 tablespoon Turmeric powder
- 1 tablespoon Red chili colour powder
- 1 tablespoon Cumin powder
- 2 pieces Dried red chili
- Salt to taste
Instructions
- First mix the potato and the pointed gourd with onion, Ginger, garlic and chilli paste, cumin, coriander, turmeric, red chilli colour powder and salt in a separate bowl.
- Keep aside for 20 mins and cover it with a lid and let the water come out from it.
- Keep a pan on the gas stove, and pour some oil and let it get heated.
- When it is hot, add the dried red chili, simmer the gas, let the chilli give an aroma and add the pointed gourd.
- It will be a little moist so make the flame a little high and cover it with a lid for 5 mins.
- Remove the lid and fry it and cover it again till it gets cooked. Please stir it often. But do not cover it otherwise it may burn from the bottom.
- Cook till it is dry, soft and the vegetables and the spies are well blended with each other.
- Transfer Aloo Potol Bhaja to a serving plate. Serve it with steamed rice or roti.
