2 Things You Must Know About Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style)

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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 only need 20 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):

1. Prepare 10-12 Potol (Parwal/Pointed Gourd), scraped & chopped into roundels
2. Prepare 1 potato, cubed
3. Get 1/2 cup prawns, deveined & cleaned
4. Provide 3-4 tbsp. mustard oil
5. Provide 1" cinnamon stick
6. Take 2-3 green cardamoms
7. Provide 4-5 cloves
8. You need 2 bay leaves
9. Provide 1/2 tsp. cumin seeds
10. Use 1 tbsp. ginger-garlic paste
11. Provide 1 tsp. roasted cumin powder
12. You need 1/2 tsp. roasted coriander powder
13. Take 1/2 tsp. turmeric powder
14. You need 2-3 fresh chilies, slit
15. Use 1 tsp. red chilli powder
16. You need 1 tsp. ghee
17. Get 1 tomato, chopped
18. Take 1 tsp. coriander leaves, chopped
19. Take 1/2 tsp. garam masala powder
20. You need 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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