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3.94 from 15 votes

Aloo Parwal ki Subzi

Aloo Potol Dalna- A Bengali style Potato and pointed gourd curry cooked with basic Indian spices
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Bengali Cuisine
Servings: 4


  • 3 medium Potatoes / Aloo
  • 8 medium Pointed Gourd / Parwal
  • 2.5 tbsp Yogurt / Dahi
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/4 tsp Garam Masala Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 1/3 tsp Sugar / Chini
  • Salt / Namak to taste
  • 2 cup Water / Paani

Grind Together

  • 3 Tomatoes / Tamatar Chopped
  • 2 Green Chillies / Hari Mirch Chopped
  • 1/2 inch Ginger / Adrak


  • 2.5 tbsp Mustard Oil / Sarso ka tel *
  • 3 Dried Red Chilli, Whole
  • 4 Green Cardamom / Hari Elaichi
  • 1/3 inch Cinnamon /daalchini
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 2 Cloves / Lavang


  • Wash and peel potatoes and chop into medium size pieces.
  • Wash and trim both the ends of parwal,slit from the center and chop into thick pieces.
  • Grind together tomato,green chilies and ginger and make a smooth paste.
  • Heat oil in a pan and deep fry parwal till they shrink in size but remain green in colour.
  • Deep fry potatoes till they get half cooked and get a nice golden colour.
  • Take 2.5 tbsp oil in a pan and add the tempering ingredients-cumin,green cardamom,cloves and cinnamon.
  • When cumin become golden then add the tomato paste and saute for a minute.
  • Now add all the dry spices and yogurt and stir fry till oil start separating.
  • Add fried aloo and parwal and mix well.
  • Now add around 1 cup of water(can add more if you want a thin gravy)
  • Cover the pan with a lid and simmer till potato and parwal become soft and gravy thickens.
  • Add a pinch of garam masala,sugar and fresh coriander and cook for a minute.
  • Serve hot with luchi, paratha or daal- rice.


1- * You can substitute mustard oil with any cooking oil of your choice,but for the authentic flavour I prefer mustard oil.
2- You may shallow fry the parwals and use boiled potatoes(80%)for a low fat version.
3- No need to peel or scrape parwals otherwise they become soft and mushy and loose the crispiness.
4- water can be added according to the consistency of the curry you want to have .