Aloo Potol Bhaja Recipe | Potato Pointed Gourd Fry

5 from 1 vote
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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.

Aloo Potol Bhaja

Key Takeaways:

  • Traditional Bengali Dish: Aloo Potol Bhaja is a classic Bengali dish made with potatoes and pointed gourd (potol).
  • Sautéed or Shallow Fried: The potatoes and pointed gourd slices are typically sautéed or shallow fried until they become crispy and golden brown.
  • Spices and Seasonings: 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.
  • Crispy and Tender: Aloo Potol Bhaja offers a delightful combination of crispy exteriors and tender interiors for both the potatoes and pointed gourd.
  • Versatile Side Dish: It is commonly served with rice and dal (lentils) and roti (Indian bread).
  • Texture and Flavor Contrast: The dish provides a satisfying contrast of textures and flavors, with the crispy and seasoned exterior of the vegetables contrasting with their soft and succulent interiors.
  • Quick and Easy to Prepare: Aloo Potol Bhaja is a relatively quick and straightforward dish to make, requiring simple ingredients and minimal cooking time.

The Ingredients:

Aloo Potol Bhaja 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.

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 step by step images

2. Keep aside for 20 mins and cover it with a lid and let the water come out from it.

Keeping the mix aside

3. Keep a pan on the gas stove, and pour some oil and let it get heated.

Adding oil on pan

4. When it is hot, add the dried red chili, simmer the gas, let the chilli give an aroma and add the pointed gourd.

adding the dried red chili and marinated aloo potol in oil

5. It will be a little moist so make the flame a little high and cover it with a lid for 5 mins.

Putting a lid on

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.

Stirring the aloo potol

7. Cook till it is dry, soft and the vegetables and the spies are well blended with each other.

Aloo potol becoming dry

8. Transfer Aloo Potol Bhaja to a serving plate.

Aloo Potol Bhaja is Ready

Pro Tips for Making Aloo Potol Bhaja

Here are some pro tips for making Aloo Potol Bhaja:

Choose Fresh Potatoes and Pointed Gourd: Select fresh and firm potatoes and pointed gourd for the best results. Ensure that the pointed gourd is tender and not overly matured.

Slice Vegetables Uniformly: Slice the potatoes and pointed gourd into thin and similar thickness. This ensures even cooking and consistent texture.

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Pre-Marinate for Enhanced Flavor: Marinate the sliced potatoes and pointed gourd with spices like turmeric, red chili powder, and salt for at least 10-15 minutes. This allows the flavors to penetrate the vegetables and adds depth to the dish.

Adjust Spices to Taste: Feel free to adjust the amount of spices according to your preference. If you prefer a spicier flavor, increase the quantity of red chili powder or add some finely chopped green chilies.

Use a Non-Stick Pan or Proper Amount of Oil: A non-stick pan works well for shallow frying, but if using a regular pan, make sure to add enough oil to prevent the vegetables from sticking. Alternatively, you can use a combination of oil and ghee for added flavor.

Fry in Batches: To ensure that the potatoes and pointed gourd cook evenly, fry them in batches rather than overcrowding the pan. This allows each slice to have enough space to crisp up properly.

Maintain the Right Temperature: Fry the vegetables on medium to medium-high heat to achieve a crispy exterior without burning. Adjust the heat as needed during the cooking process.

Serve Immediately: Aloo Potol Bhaja is best enjoyed when served immediately while it’s still hot and crispy. This ensures that the vegetables retain their texture and the flavors are at their peak.

These pro tips will help you achieve the best results when making Aloo Potol Bhaja, ensuring a delicious and crispy dish that is packed with flavor. Enjoy cooking and savoring this traditional Bengali delight!

What to Serve with Aloo Potol Bhaja?

Aloo Potol Bhaja is a versatile dish that can be served with a variety of accompaniments. Here are some suggestions for what to serve with Aloo Potol Bhaja:

Rice and Dal: Aloo Potol Bhaja pairs well with steamed basmati rice and a comforting bowl of dal (lentils). The combination of the crispy vegetable dish with the fluffy rice and flavorful dal creates a complete and satisfying meal.

Roti or Paratha: Serve Aloo Potol Bhaja with freshly made roti or paratha (Indian bread). The soft and pillowy texture of the bread complements the crispy and seasoned vegetables, providing a delightful contrast.

Vegetable Pulao: Enjoy Aloo Potol Bhaja with vegetable pulao, a fragrant rice dish cooked with assorted vegetables and aromatic spices. The flavors of the pulao complement the flavors of the bhaja, creating a harmonious combination.

Remember, these suggestions are not exhaustive, and you can experiment with different combinations based on your personal preferences.

The goal is to create a well-rounded meal with complementary flavors and textures. Enjoy your Aloo Potol Bhaja with your chosen accompaniments!

How Does Aloo Potol Bhaja Taste?

Aloo Potol Bhaja

Aloo Potol Bhaja offers a delicious combination of flavors and textures. Here’s how it typically tastes:

Crispy and Crunchy: The potatoes and pointed gourd are sautéed or shallow fried until they become crispy on the outside, providing a satisfying crunch with each bite.

Mildly Spiced: The dish is seasoned with spices like turmeric, red chili powder, and other aromatic spices. It offers a mild level of spiciness that enhances the overall flavor without overpowering the taste of the vegetables.

Earthy and Nutty: Aloo Potol Bhaja has a delightful earthy and nutty flavor profile. The potatoes contribute a mild starchiness, while the pointed gourd adds a subtle sweetness. The combination of these flavors creates a well-balanced and comforting taste.

Savory and Aromatic: The spices used in the dish, such as cumin seeds, coriander powder, and garam masala, infuse the vegetables with savory and aromatic notes. These flavors enhance the overall taste and make the dish more flavorful.

Tender and Moist Inside: Despite the crispy exterior, the potatoes and pointed gourd retain their tenderness and moisture on the inside. This adds a pleasant contrast to the crunchy texture and makes each bite enjoyable.

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Light and Refreshing: Aloo Potol Bhaja has a light and refreshing quality, making it an ideal dish for warmer days or as part of a balanced meal. It is not heavy or overly greasy, allowing the flavors of the vegetables to shine through.

Overall, Aloo Potol Bhaja offers a delightful combination of crispy textures, mild spiciness, and earthy flavors.

Aloo Potol Bhaja Alternatives

If you’re looking for alternatives to Aloo Potol Bhaja, here are a few options that feature similar flavor profiles or cooking techniques:

Aloo Bhaja: Aloo Bhaja is a popular Bengali dish made with thinly sliced potatoes that are deep-fried until crispy. It is seasoned with spices like turmeric, red chili powder, and salt, similar to Aloo Potol Bhaja. The main difference is that Aloo Bhaja focuses solely on potatoes, making it a simpler alternative.

Aloo Gobi Bhaja: Aloo Gobi Bhaja is a variation of Aloo Bhaja that includes cauliflower (gobi) along with the potatoes. The cauliflower is sliced and fried until crispy, along with the potato slices. This dish offers a delightful combination of crispy potatoes and cauliflower, seasoned with similar spices.

Aloo Posto: Aloo Posto is a classic Bengali dish that features potatoes cooked in a poppy seed paste. The potatoes are simmered in a flavorful paste made from ground poppy seeds, green chilies, and spices. It offers a creamy texture and nutty flavor, distinct from the crispiness of Aloo Potol Bhaja.

Aloo Palak Bhaja: Aloo Palak Bhaja combines potatoes with spinach (palak) leaves that are fried until crispy. The potatoes and spinach are coated with a spiced chickpea flour batter and shallow fried until golden and crisp. This dish offers a unique combination of flavors and textures.

Baingan Bhaja: Baingan Bhaja is a popular Indian dish made with fried eggplant slices. The eggplant is typically marinated with spices, dipped in a batter or coated with breadcrumbs, and shallow fried until crispy. It offers a delicious alternative to Aloo Potol Bhaja with its crispy texture and savory taste.

These alternatives provide a range of options if you’re looking to explore different flavors and variations while still enjoying a crispy and flavorful dish. They can be served as side dishes or enjoyed on their own.

Recipe Card

Aloo Potol Bhaja

Aloo Potol Bhaja (Potato Pointed Gourd Fry)

By Mita Mondal
Aloo Potol Bhaja, also known as aloo parwal fry or potato pointed gourd fry, is a traditional Bengali dish that features crispy and flavorful potatoes (aloo) and pointed gourd (potol).
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 20 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4
Calories 155 kcal

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
 

  • In a separate bowl, mix together potatoes and pointed gourd with onion, ginger, garlic, and chili paste, along with cumin, coriander, turmeric, red chili powder, and salt.
  • Set the mixture aside for 20 minutes and cover it with a lid to allow the water to come out from the vegetables.
  • Place a pan on the stove and heat some oil in it.
  • Once the oil is hot, add dried red chilies and let them release their aroma. Then, add the marinated pointed gourd to the pan.
  • Since the vegetables may be slightly moist, increase the flame slightly and cover the pan with a lid for 5 minutes.
  • Remove the lid, stir the vegetables, and cover the pan again. Continue cooking and stirring frequently to prevent burning.
  • Cook until the vegetables are dry, soft, and well blended with the spices.
  • Serve the Aloo Potol Bhaja hot with rice or chapati.

Video

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Notes

Choose Fresh Ingredients: Select fresh and firm potatoes and pointed gourd (potol) for the best results. Ensure that the pointed gourd is tender and not overly matured.
Uniform Slicing: Slice the potatoes and pointed gourd into thin and similar thickness. This helps in even cooking and consistent texture.
Marinate for Flavor: Marinate the sliced potatoes and pointed gourd with spices like turmeric, red chili powder, and salt for at least 10-15 minutes. This allows the flavors to penetrate the vegetables and adds depth to the dish.
Proper Oil Heat: Heat the oil adequately before adding the marinated vegetables. The oil should be hot but not smoking. This ensures proper frying and prevents the vegetables from becoming greasy.
Fry in Batches: To ensure that the potatoes and pointed gourd cook evenly, fry them in batches rather than overcrowding the pan. This allows each slice to have enough space to crisp up properly.
Stir Frequently: While frying, stir the vegetables frequently to ensure even browning and to prevent sticking or burning. This helps in achieving a crispy and evenly cooked texture.
Adjust Spice Levels: Feel free to adjust the amount of spices according to your taste preferences. If you prefer a spicier flavor, increase the quantity of red chili powder or add some finely chopped green chilies.
Serve Immediately: Aloo Potol Bhaja is best enjoyed when served immediately while it's still hot and crispy. This ensures that the vegetables retain their texture and the flavors are at their peak.
Remember to experiment and make adjustments based on your personal preferences to achieve the perfect Aloo Potol Bhaja. Enjoy this traditional Bengali dish with its delightful flavors and crispy texture!

Nutrition Info (Estimation Only)

Nutrition Facts
Aloo Potol Bhaja (Potato Pointed Gourd Fry)
Amount per Serving
Calories
 
155
Calories from Fat 108
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Sodium
 
923
mg
40
%
Potassium
 
285
mg
8
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
761
IU
15
%
Vitamin C
 
32
mg
39
%
Calcium
 
73
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Finally, Aloo Potol Bhaja is a traditional Bengali dish consisting of crispy and flavorful potatoes and pointed gourd.

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It is sautéed or shallow fried until golden brown and seasoned with spices like turmeric, red chili powder, and cumin.

The dish offers a delightful combination of crispy exteriors and tender interiors, complemented by earthy and nutty flavors.

Aloo Potol Bhaja can be served with rice, chapati, or as part of a larger meal with accompaniments like dal or vegetable pulao.

Enjoy this Bengali delight and explore the variety of flavors it offers!

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