A comforting Bengali curry that combines everyday vegetables with prawn sweetness for a balanced, aromatic meal. Potol (pointed gourd) and potato are lightly sautéed for depth, then simmered with cleaned prawns in a gentle onion‑tomato masala perfumed with ginger, green chilies, and whole spices. A drizzle of mustard oil and a pinch of Bengali garam masala lift the finish without making the gravy heavy. Crafted to be medium‑light and homely, it pairs best with steamed rice, but also goes well with soft rotis.

Taste profile: mildly‑to‑moderately spiced, savory with mustard‑oil pungency and a warm garam‑masala finish.
Texture: prawns tender and juicy; potol soft‑tender; potatoes creamy inside; gravy light and clingy.
Ideal for: everyday Bengali lunches/dinners, seafood cravings with a homestyle touch.
Serving suggestion: garnish with fresh coriander and a squeeze of lemon; serve hot with steamed rice.

What You Get

Single‑serve portion of Aloo Potol Chingri with prawns, potato, and potol in a light Bengali gravy.

Key Highlights

Authentic Bengali flavors with mustard oil tempering.
Balanced, homestyle spice; no heavy cream.
Made fresh to order; packed hot and sealed.
No added MSG.

Ingredients

Prawns (cleaned/deveined), potol (pointed gourd), potatoes, onions, tomatoes, ginger, green chilies, garlic (optional).
Whole spices: bay leaf, cumin seeds; optional whole garam masala (cardamom, cinnamon, clove).
Ground spices: turmeric, Kashmiri chili/red chili powder, coriander powder, cumin powder, Bengali garam masala.
Mustard oil (or neutral oil on request), salt, pinch of sugar (optional), fresh coriander.