Patal Aloo Recipe, Patal Aloor Dalna

Patal Aloo recipe, also known as Patal aloor dalna/Parwal aloo ki sabzi is a traditional Indian dish. It is also a very common vegetable recipe in Bengali cuisine.

Patal is known by different names region wise such as pointed gourd, parwal/parval (in Hindi), or “Potol” (in Assam, Sanskrit, Orissa or Bengal (পটল)),  “Paror” in Maithili, “Parol” in Magahi and “Parwal” in Bhojpuri, Urdu, and Awadhi.

Patal belongs to the gourd family. It is a good source of vitamins and minerals. The pointed gourd is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients such as magnesium, potassium, copper, sulfur, and chlorine. These help in maintaining essential roles in human physiology.

This veggie is available for almost the whole year in the market. So it is not too much expensive. But it is commonly known as a summer vegetable. It may be a staple food in every Indian family.

We Bengalis are also fond of Patal Aloo sabzi. It can be used to prepare some non-veg dishes. Fish lover Bangalis can add Prawn or Chingri with Patal.

Though kids usually do not like to eat this sabzi, but you can prepare it in such a way so that everyone even kids like the taste of Patal.

Patal aloo recipe is very easy yet tasty. It may be a purely vegetarian dish without onion and garlic or maybe a non-vegetarian dish. The recipe which I have shared below is a non-veg one. It is a thick gravy dish.

Personally I love to serve this curry with rice. You can also serve it with chapatis or phulkas or something of your choice.

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 tablespoon Panch phoron
• 1-2 Bay Leaves
• 1 dry red chilly
• Turmeric and Salt as per taste
• 2 teaspoon Cumin powder
• 2 Green chilies
• Vegetable Oil or Mustard oil

Method of preparation of Patal Aloo:

1. Peel off the Patal and potatoes nicely. Wash and keep those aside.
2. Now take 1 medium-sized tomato and blend it properly to make tomato puree.
3. Take a heavy-bottomed pan or kadhai. Pour some vegetable oil in it.
4. Fry the potatoes and Patal in  kadhai for 5-7 minutes until the veggies turn golden.
5. Take out the fried patal and aloo (potatoes). In the same pan, temper the oil with Panch phoron, Bay leaves and dry red chilly.
6. After that add the tomato puree and ginger garlic paste in the pan. Saute for 4-5 minutes in medium flame. (If you want a veg recipe, just omit garlic paste from the recipe.)
7. In between add some turmeric and salt as required.
8. Add the fried vegetables into the pan. Mix all well and saute for around 2-3 minutes.
9. Pour some water in the pan.
10. Cover the pan with a lid. Let it cook on a medium flame for around 3-4 minutes.
11. Stir the veggies with a spatula in between to avoid stickiness in the bottom of the pan.
12. When the veggies are cooked well and the gravy consistency has turned perfectly as per your preference, turn off the flame.
13. Sprinkle 1/2 teaspoon garam masala and cover the pan.
14. Rest it for a minute, open the lid. The sabzi is ready to be served hot with Rotis or Rice.

 

Few more Bengali recipes that you may like:

• Mishti Polao
• Aloo Posto
• Jhinge Aloo
• Fried Rice
• Dhokar Dalna