How to make Aloo Potol - SK Khazana -

Bengalis love this dish and it tastes best served with luchis

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Pointed gourd (potol)

Cuisine : Bengali, Indian

Course : Main Course Vegetarian

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For more recipes related to Aloo Potol - SK Khazana checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Soya Kofta Curry Sarson Shalgam Sarson Da Saag Bharwan Karele

Aloo Potol - SK Khazana

Aloo Potol - SK Khazana Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Aloo Potol - SK Khazana Recipe

  • Potatoes cut into 1 inch cubes 3 medium

  • Pointed gourd (potol) peeled, trimmed, halved vertically and seeded 6 medium

  • Oil 3 tablespoons

  • Salt to taste

  • Turmeric powder 3/4 teaspoon

  • Panch phoran 2 teaspoons

  • Ginger-garlic paste 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Greec chilli 1

  • Sugar 1/2 teaspoon

  • Fresh coriander sprigs for garnish

Method

Step 1

Heat oil in a non-stick pan. Add potatoes, pointed gourds, salt and ¼ tsp turmeric powder, mix well, cover and cook on high heat for 1-2 minutes. Reduce heat, cover and cook for 2-3 minutes or till they turn a light golden. Drain the potatoes and pointed gourds and put them into a bowl.

Step 2

Add panch phoron to the oil remaining in the pan and sauté for a minute. Add ginger-garlic paste, remaining turmeric powder, coriander powder and red chilli powder, mix and sauté for a minute.

Step 3

Add the fried potatoes and pointed gourd and mix. Break green chilli and add. Add sugar and mix well. Add ½ cup water, mix well, cover and cook on low heat for 2-3 minutes. Switch the heat off.

Step 4

Transfer aloo potol into a serving bowl, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.