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A classic Bengali comfort food featuring tender pointed gourd and potatoes slow-cooked in a rich, spicy masala. This semi-dry curry is packed with flavor and pairs perfectly with luchis or steamed rice.
For 4 servings
Prepare Vegetables: Lightly scrape the outer skin of the pointed gourds (potol), trim the ends, and cut them in half lengthwise. Peel the potatoes and cut them into 1-inch cubes. Set aside.
Fry Vegetables: Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's lightly smoking. First, add the potato cubes and fry for 5-6 minutes, stirring occasionally, until golden brown. Remove with a slotted spoon. In the same oil, add the pointed gourd halves and fry for 4-5 minutes until their skin is lightly blistered. Remove and keep with the potatoes.
Sauté Aromatics & Spices (Kassa): In the remaining oil, temper with the bay leaf and cumin seeds, letting them splutter for 30 seconds. Add the finely chopped onion and sauté for 6-7 minutes until soft and golden. Add the ginger and garlic pastes and cook for another minute until the raw aroma disappears.
Cook the Masala: Add the tomato puree and slit green chilies. Stir in the turmeric, Kashmiri red chili, cumin, and coriander powders. Cook this masala on a low to medium flame, stirring frequently. This 'kassa' or slow-roasting process is key. Continue cooking for 8-10 minutes until the masala thickens and you see oil separating at the edges.
Combine and Simmer: Add the fried potatoes and pointed gourd back to the pan. Season with salt and sugar. Gently mix to coat the vegetables evenly with the masala. Pour in 1 cup of hot water, stir, and bring to a boil.
Final Simmer and Finish: Reduce the heat to low, cover the pan, and let the curry simmer for 10-12 minutes, or until the potatoes are fork-tender and the gravy has reached a thick, semi-dry consistency. Turn off the heat, stir in the garam masala and optional ghee. Garnish with fresh coriander leaves. Let it rest for 5 minutes before serving.
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A classic Bengali comfort food featuring tender pointed gourd and potatoes slow-cooked in a rich, spicy masala. This semi-dry curry is packed with flavor and pairs perfectly with luchis or steamed rice.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 254 calories per serving with 4.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add 150g of cleaned and deveined shrimp (chingri) along with the potatoes and potol in step 5. This is a very popular Bengali variation called 'Potol Chingri'.
For a sattvic version, omit the onion and garlic. Increase the ginger paste to 1.5 tbsp and add a pinch of asafoetida (hing) with the cumin seeds.
For a slightly richer gravy, add 2 tablespoons of cashew paste or a splash of coconut milk along with the hot water and simmer until cooked.
Pointed gourd and potatoes are good sources of dietary fiber, which is essential for maintaining a healthy digestive system, preventing constipation, and promoting gut health.
The dish is rich in antioxidants from ingredients like tomatoes, onions, and spices like turmeric and cumin. These compounds help protect the body against damage from free radicals.
Potatoes are an excellent source of potassium, which is important for blood pressure control. The combination of vegetables provides various other essential vitamins and minerals.
One serving of Aloo Potala Kassa contains approximately 240-260 calories, depending on the amount of oil used. It's a moderately caloric dish, with most calories coming from the potatoes and oil.
Yes, it can be a healthy part of a balanced meal. Pointed gourd is low in calories and rich in fiber and vitamins. Potatoes provide energy and potassium. To make it healthier, you can reduce the amount of oil used for frying.
Absolutely. The recipe is naturally vegan except for the optional ghee used for finishing. Simply omit the ghee or use a vegan butter alternative to make it 100% plant-based.
If you can't find pointed gourd, you can substitute it with zucchini, ridge gourd (turai), or even bottle gourd (lauki). Note that the cooking time and final taste will vary slightly.
Bitterness in the masala usually comes from over-roasting the powdered spices or burning the onion, ginger, or garlic. Always sauté the masala on a low to medium flame and stir continuously to prevent it from sticking and burning.