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Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style)
Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style)

Before you jump to Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style) recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to chingri diye aloo potoler dalna (parwal prawns curry - bengali style) recipe. To cook chingri diye aloo potoler dalna (parwal prawns curry - bengali style) you need 20 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):
  1. You need 10-12 Potol (Parwal/Pointed Gourd), scraped & chopped into roundels
  2. Get 1 potato, cubed
  3. Prepare 1/2 cup prawns, deveined & cleaned
  4. Prepare 3-4 tbsp. mustard oil
  5. Use 1" cinnamon stick
  6. Provide 2-3 green cardamoms
  7. You need 4-5 cloves
  8. Provide 2 bay leaves
  9. Use 1/2 tsp. cumin seeds
  10. Take 1 tbsp. ginger-garlic paste
  11. Prepare 1 tsp. roasted cumin powder
  12. Get 1/2 tsp. roasted coriander powder
  13. Prepare 1/2 tsp. turmeric powder
  14. Provide 2-3 fresh chilies, slit
  15. Prepare 1 tsp. red chilli powder
  16. Provide 1 tsp. ghee
  17. Prepare 1 tomato, chopped
  18. Provide 1 tsp. coriander leaves, chopped
  19. Provide 1/2 tsp. garam masala powder
  20. Use to taste salt
Instructions to make Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):
  1. Heat oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and parwals separately till light brown. Keep aside.
  2. Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
  3. Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder and red chilli powder mixed with 1/4 cup water. Saute till the oil separates.
  4. Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes.
  5. Add 2 cups water & simmer, covered on a low flame till the gravy thickens and the parwals turns soft.
  6. Add tomato & garam masala powder. Cover and cook further for 2 minutes.
  7. When done, add ghee and mix well. Switch off the flame.
  8. Garnish with coriander leaves & serve with either plain steamed rice, chapati or poori.

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