How to Refreshing To Try At Home Niramish-aloo-potol

How to Refreshing To Try At Home Niramish-aloo-potol Delicious, fresh and tasty.

Niramish-aloo-potol. Indian Vegetarian Dish - Bengali The Potol dalna in Bengali cooking is a gravy dish. The gravy i. ' Niramish Aloo Potol' or Bengali Parwal Potato Curry is a purely vegetarian dish, cooked with minimal spices and veggies, therefore no need to spend your time in arranging and chopping more ingredients. Aloo Potoler Torkari- today I will share a Bengali potol recipe which called niramish aloo potoler Torkari.

Both husband and me, we finished our dinner and sat back with a contended sigh.

Our Bong souls were in peace.

Wash the vegetables and set aside.

You can cook Niramish-aloo-potol using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of Niramish-aloo-potol

1. It’s 300 grams of Potol (parwal).

2. It’s 6 of Potato.

3. Prepare 4 of Green chilli.

4. It’s 1 inch of Ginger.

5. Prepare of Spices:.

6. You need 1 of Bay leaf.

7. It’s 1 tsp of Panch phoron.

8. Prepare 1 tsp of Turmeric powder.

9. You need 1 tsp of Red mirchi powder.

10. You need 1.5 tsp of Cumin powder.

11. It’s to taste of Salt.

12. Prepare 1/2 cup of Mustard oil.

Put the dhania, jeera, lal mirch and haldi powder in a small bowl and soak it in some water.

Cooking Period: Heat oil in a kadhai and as the smoke start rising put in the potol (parwal) pieces and fry till it starts changing colour.

The recipe is simple, with very less number of ingredients, time-saving, healthy which uses very less oil for cooking.

In this version of Alu-Potol-r-Dalna, we wont use any onion/garlic and so it is perfect 'Niramish' or vegetarian dish.

Niramish-aloo-potol instructions

1. Wash and peel off the skin of the parwal..

2. Chop veggies in large cubes..

3. Heat oil in a pan, slide in the parwal cubes and fry then till golden brown..

4. Remove the fried parwal, now fry the potato cubes in the same pan. Keep fried parwal and potato aside..

5. Add little amount of oil in the same pan (if required), add bay leaf and panch phoron..

6. Now add ginger paste and slit green chilli. Saute for 2 minutes..

7. Add turmeric, red mirchi, salt, and cumin powder. Saute until the spices mix with the oil (say for 2 minutes, add few drops water if needed here, however, I avoided adding to retain the flavour of the bhuna masala).

8. Now add the fried parwal and potatoes. Mix them well by stirring the total content..

9. Cover the pan with a lid and cook the vegetables..

10. After 10 minutes add 1/2 cup water and allow it to boil under the medium flame and cover the pan. Simmer for 5 more minutes and its done..

Ivy gourd fry is a delicious, quick and simple Indian recipe served as a side dish.

I simply love it when they are fried combined with plain rice and dal, t he minimal ingredients in this dish and the flavor is incredibly delectable.

I love the simplicity of this recipe.

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I asked for the niramish aloo potol er danla ar recipe.