Aloo Potol Recipe is a dish that everyone in our family loves. It’s a mildly spiced vegetable curry. The aroma that fills the kitchen when the vegetables are fried is truly delightful. This vegetarian curry, made with potatoes, pointed gourd (potol) and minimal spices. Its mild and comforting nature makes it a perfect companion to hot steamed rice. Whether enjoyed as a simple weekday meal or as part of a larger spread, Aloo Potol Curry is sure to satisfy and warm the heart.

Pointed gourd (potol) is typically a summer vegetable, but these days, you can find it in the market year-round. However, the taste isn’t quite the same outside of its peak season. Potol comes in two varieties: one with a slightly tougher skin and another with a light, fuzzy surface, which indicates that it’s young and fresh.For the best taste, look for the younger, fresher potol. When fried, these tender gourds emit a delightful, sweet aroma and become soft quickly, enhancing the overall flavor of your dish.

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Recipe Video

Ingredients for Aloo Potol Recipe

To make this comforting curry, you will need the following ingredients:

7-8 pieces of pointed gourd (potol), approximately 250g, washed and cut into halves
2 medium-sized potatoes (aloo), peeled and cut into cubes
½ inch ginger, finely grated
2 green chilies, slit
1 medium-sized tomato, chopped
1 teaspoon cumin seeds
1 dry red chili
1 bay leaf
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
1 teaspoon red chili powder
Coriander leaves, for garnishing
Salt, to taste
Mustard oil, for cooking

Step-by-Step Guide to Making Aloo Potol Recipe

Prepare the Vegetables:
- Peel the pointed gourds, leaving some skin on for texture and flavor. Cut larger gourds into halves and wash. Peel and cube the potatoes.
Fry the Potatoes:
- Heat mustard oil in a pan until it starts to smoke lightly. Lower the heat and add the potato cubes. Sprinkle with salt and fry until golden brown. Remove and set aside.
Fry the Pointed Gourds:
- In the same oil, add the pointed gourd pieces. Sprinkle with turmeric and salt. Cover and cook on medium heat for 6-7 minutes, stirring occasionally, until the potol is tender and evenly cooked. Set aside with the fried potatoes.
Prepare the Masala:
- If needed, add a little more oil to the pan. Heat until it starts to smoke, then temper with cumin seeds, bay leaf, and dry red chili. Allow them to splutter and release their aroma.
Cook the Base:
- Add grated ginger and slit green chilies to the pan. Sauté for a minute until fragrant. Add chopped tomatoes and cook until they soften and blend with the spices.
Add Spices and Vegetables:
- In a small bowl, mix turmeric powder, cumin powder, coriander powder, and red chili powder with a bit of water to make a masala slurry. Add this slurry to the pan along with salt. Stir well for a few seconds until the oil starts to separate from the masala.
Combine and Simmer:
- Add the fried potatoes and pointed gourd to the pan. Stir to coat the vegetables with the masala. Pour in enough water to create a light curry consistency. Cover and cook on medium heat until the vegetables are tender.
Garnish and Serve:
- Garnish with freshly chopped coriander leaves.

Serving Suggestions

Aloo Potol Recipe is best enjoyed with steamed rice. You can also serve it with a side of lentil dal or a simple green salad to complete the meal.

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