Aloo Potol

Aloo Potol (potato with pointed gourd) is a classic Bengali everyday curry that balances simplicity with depth. Potol is lightly fried for aroma, potatoes are sautéed until golden, then both are simmered in a gentle masala of onions, tomatoes, ginger, and green chilies. Mustard oil lends signature pungency, while turmeric, cumin, and coriander bring warmth. Finished with a pinch of Bengali garam masala, the gravy stays light and clingy—ideal for weekday meals with steamed rice or phulka/roti.

• Taste profile: mildly spiced, savory with subtle sweetness from onions and the delicate flavor of potol; gentle heat from chilies; mustard‑oil aroma.

• Texture: potol soft‑tender yet intact; potatoes creamy inside; gravy light and coating.

• Ideal for: everyday lunch/dinner, thali sides, light vegetarian mains.

• Serving suggestion: garnish with fresh coriander; add a squeeze of lemon for brightness.

What You Get

• Single‑serve portion of Aloo Potol in light Bengali gravy.

Key Highlights

• Authentic Bengali homestyle preparation.

• Balanced, kid‑friendly spice; no heavy cream.

• Made fresh to order; packed hot.

• No added MSG.

Ingredients

• Vegetables: potol (pointed gourd), potatoes, onions, tomatoes, green chilies, ginger.

• Spices: turmeric, cumin seeds/powder, coriander powder, bay leaf, Kashmiri/red chili (optional), Bengali garam masala.

• Oil: mustard oil (or neutral oil on request).

• Salt; optional pinch of sugar; fresh coriander.