Potol Chingri is a delicious Bengali dish that combines two key ingredients: potol (parwal or pointed gourd) and chingri (prawn).
It is a popular and traditional dish in Bengal, a region in eastern India and Bangladesh known for its rich culinary heritage.
The gravy for Potol Chingri is usually made using a combination of spices such as cumin, turmeric, garam masala and red chili powder.
Check out this step by step recipe guide for details.
Key Takeaways:
- Potol Chingri is a popular Bengali dish that combines pointed gourd (potol) and prawn (chingri).
- The dish is known for its rich and aromatic gravy, made with a combination of spices like cumin, turmeric, and red chili powder.
- It is traditionally served with steamed rice or bread such as roti or luchi.
- Potol Chingri showcases the perfect balance of flavors, with the mildness of the gourd and the succulence of the prawn.
- The dish exemplifies the culinary expertise of Bengali cuisine and offers a satisfying and delightful dining experience.
The Ingredients:
- Pointed Gourd: 400 gms (peeled & cut into roundels)
- Prawns: 300 gms (cut and cleaned properly)
- Potatoes: 2 medium sized (cut into cubes)
- Onion: 1 (finely sliced)
- Onion-Ginger-Garlic Paste: Made with 1 small sized onion, 1 and 1/2-inch of ginger and 10-12 garlic cloves
- Turmeric Powder: 1 tbl spoon
- Red Chili Powder: 1 tbl spoon
- Kashmiri Red Chili Powder: 1 tbl spoon
- Garam Masala Powder: 1 tbl spoon
- Bay Leaf: 1
- Cinnamon Stick: 1
- Green Cardamom: 2
- Cumin Seeds: ½ tbl spoon
- Mustard Oil- 4 tbl spoons
- Salt to Taste
How to Cook Potol Chingri (Step by Step Images)?
1. Marinate prawns with salt and turmeric powder. Leave it for 5 minutes.
2. Put a cooking pan on the gas stove and turn on the gas.
3. Pour oil into the pan.
4. Add pointed gourds to smoking oil.
5. Add salt and turmeric powder.
6. After pointed gourds are lightly fried, then take them out and pour cooking oil into the pan.
7. Add potato cubes, salt and turmeric powder. Once the potatoes are lightly fried, take them out on a plate.
8. Add prawns to the oil and shallow fry.
9. Take out lightly fried prawns.
10. Pour 2 tablespoons of oil into the pan.
11. Add whole spices i.e. bay leaf, cinnamon stick, cardamom and cumin seeds to oil.
12. Give these a good stir for 1 minute.
13. Add finely sliced onion.
14. After the onion turns light brown, add onion-ginger-garlic paste.
15. Sauté the mixture.
16. Add 1 tablespoon of turmeric powder and red chili powder, ½ tbl spoon of Kashmiri red chili powder.
17. Add a little bit of water and stir continuously.
18. Add ¼ cup of water. After the water comes to a boil, add lightly fried potatoes.
19. Cook potatoes well before adding pointed gourds.
20. Add lightly fried prawns and stir well.
21. Put a lid on the pan and leave for a few minutes.
22. Open the lid and add pointed gourds. Stir well.
23. Add garam masala and mix it well in the pan.
24. Add 1 cup of water to make thick gravy. Sprinkle a little bit of salt.
25. Put a lid on and leave it for 10 minutes.
26. After the gravy turns thick, transfer potol chingri into a bowl and ready to serve.
Pro Tips for Cooking Potol Chingri
Here are some pro tips to enhance your cooking experience when making Potol Chingri:
Choose Fresh Ingredients: Ensure that you select fresh and firm pointed gourds (potols) and quality prawn (chingri) for the best flavor and texture in your dish.
Marinate the Shrimp: Before using the shrimp, marinate them with a pinch of salt and turmeric powder for about 10-15 minutes. This helps enhance the flavor and ensures they remain tender while cooking.
Spice and Seasoning Balance: Pay attention to the balance of spices and seasonings in the gravy. Adjust the quantities according to your taste preferences, keeping in mind the delicate flavors of the potols and shrimp.
Simmer Slowly: Once the potols are fried, transfer them to the simmering gravy. Allow the potols to cook slowly in the gravy to absorb the flavors and become tender. Maintain a gentle simmer to ensure even cooking.
Garnish with Fresh Herbs (OPTIONAL): Just before serving, sprinkle some freshly chopped coriander leaves (cilantro) or other herbs on top. This adds a fresh and vibrant touch to the dish.
Rest and Serve: Allow the Potol Chingri to rest for a few minutes after cooking to allow the flavors to meld together.
Experiment and Personalize: Feel free to experiment with the spices and ingredients to suit your taste preferences. You can add a touch of tanginess with lemon juice or tamarind pulp, or richness with coconut milk, according to your liking.
Remember, cooking is an art, and these tips are meant to guide and inspire you. Feel free to adapt them to your own culinary style and preferences.
What to Serve with Potol Chingri?
Here are some traditional and complementary options to serve alongside Potol Chingri:
Steamed Rice: Steamed Basmati rice is a classic choice to serve with Potol Chingri. The mild and fluffy rice acts as a perfect base to absorb the flavors of the rich gravy.
Roti/Naan: If you prefer bread, you can opt for roti (Indian whole wheat bread) or naan. These bread options are great for mopping up the delicious gravy.
Luchi: Luchi, a deep-fried puffed bread made with all-purpose flour, is another popular choice to serve with Potol Chingri. It adds a delightful crispy texture to the meal.
Paratha: Parathas, flaky and layered Indian bread, can be a delicious accompaniment. Choose plain paratha or try variations like butter paratha or stuffed paratha for added flavor.
Vegetable Pulao: If you want a one-pot meal, vegetable pulao can be a great choice. The fragrant and lightly spiced rice preparation complements the flavors of Potol Chingri.
Remember to customize your accompaniments based on your personal preferences and dietary requirements. The key is to create a well-balanced and enjoyable dining experience with a variety of textures and flavors.
How Does Potol Chingri Taste?
Potol Chingri has a unique and delicious flavor profile that combines the mild and slightly bitter taste of potol (pointed gourd) with the delicate and savory flavors of prawn (chingri). The spices and ingredients used in the dish contribute to its overall taste.
The potol itself has a mild flavor and a slightly crunchy texture, similar to a zucchini or a cucumber. It absorbs the flavors and the gravy, becoming tender and infused with the aromatic spices.
The prawn in Potol Chingri add a delicate seafood flavor that pairs well with the other ingredients. They contribute a subtle sweetness and a soft, juicy texture to the dish. The combination of prawn and potol creates a delightful contrast of flavors and textures.
Overall, Potol Chingri has a savory, and well-spiced taste with a hint of sweetness from the shrimp. The dish has a comforting and satisfying flavor profile that is characteristic of Bengali cuisine.
Potol Chingri Alternatives
If you’re looking for alternatives to Potol Chingri, either due to dietary preferences, ingredient availability, or personal taste, here are a few options you can consider:
Vegetarian/Vegan Alternative:
Potol Bhaja: Skip the shrimp and prepare fried or sautéed pointed gourd slices with spices and seasonings. It’s a flavorful and vegetarian-friendly dish.
Seafood Alternatives:
Chingri Macher Malaikari: This is a popular Bengali dish where shrimp is cooked in a rich coconut milk-based gravy with aromatic spices.
Doi Maach: Substitute the potol with fish (such as Rohu or Hilsa) cooked in a yogurt-based gravy. It offers a tangy and creamy flavor.
Vegetable-Based Alternatives:
Aloo Potol: Replace the shrimp with potatoes to create a simple and flavorful potato and pointed gourd curry.
Potol Posto: Cook the pointed gourd in a poppy seed paste-based gravy for a delicious and nutty vegetarian dish.
Remember, these alternatives can provide similar flavors and textures to Potol Chingri while accommodating different dietary preferences or ingredient availability. Feel free to experiment and adapt the recipes to suit your taste.
Recipe Card:
Potol Chingri (Pointed Gourd with Prawns)
Ingredients
- 400 grams Pointed Gourd (peeled & cut into rounds)
- 300 grams Prawn (cut and cleaned properly)
- 2 pieces Potato (peeled and cut into cubes)
- 1 piece Onion (finely sliced)
- 1 tablespoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Kashmiri Red Chili Powder
- 1 tablespoon Garam Masala Powder
- 1 piece Bay Leaf
- 1 piece Cinnamon Stick
- 1 piece Green Cardamom
- ½ tablespoon Cumin Seeds
- 4 tablespoons Mustard Oil
- Salt to Taste
For Making Paste
- 1 piece Onion Small
- 1½ inch Ginger
- 10 pieces Garlic Cloves
Instructions
- Marinate the prawns with salt and turmeric powder, and let them sit for 5 minutes.
- Place a cooking pan on the stove and heat it.
- Add oil to the pan.
- Carefully place the pointed gourds in the hot oil.
- Sprinkle salt and turmeric powder over the gourds.
- Fry the bottle gourds until they are lightly golden, then remove them from the pan.
- Pour more cooking oil into the pan.
- Add the potato cubes to the hot oil and sprinkle them with salt and turmeric powder.
- Fry the potatoes until they are lightly golden, then transfer them to a plate.
- Place the marinated prawns in the pan and shallow fry them.
- Once the prawns are lightly fried, remove them from the pan.
- Pour 2 tablespoons of oil into the pan.
- Add the bay leaf, cinnamon stick, cardamom, and cumin seeds to the hot oil.
- Stir the spices for 1 minute to release their flavors.
- Add the finely sliced onion to the pan.
- Cook the onion until it turns light brown.
- Add the onion-ginger-garlic paste to the pan and sauté the mixture.
- Sprinkle 1 tablespoon of turmeric powder, red chili powder, and ½ tablespoon of Kashmiri red chili powder into the pan.
- Add a little bit of water and stir continuously to form a paste.
- Pour ¼ cup of water into the pan and bring it to a boil.
- Add the lightly fried potatoes to the boiling water and cook them until they are tender.
- Add the lightly fried prawns to the pan and stir well.
- Cover the pan with a lid and let it cook for a few minutes.
- Remove the lid and add the fried pointed gourds to the pan. Stir well to combine.
- Sprinkle garam masala over the mixture and mix it well.
- Pour 1 cup of water into the pan to make a thick gravy. Season with a little salt.
- Cover the pan with a lid and let it simmer for 10 minutes.
- Once the gravy has thickened, transfer the Potol Chingri into a serving bowl.
Video
Notes
Nutrition Info (Estimation Only)
Conclusion
Potol Chingri is a delightful Bengali dish that combines the mild and slightly bitter taste of pointed gourd (potol) with the delicate flavor of prawn (chingri).
Potol Chingri offers a harmonious blend of flavors, with the potols becoming tender and infused with the aromatic spices.
It is traditionally enjoyed with steamed rice or bread, making it a satisfying and flavorsome meal.
Whether you’re a fan of Bengali cuisine or simply looking to explore new flavors, Potol Chingri is a dish that promises a delicious and memorable culinary experience.
