Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style).
Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, chingri diye aloo potoler dalna (parwal prawns curry - bengali style). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it's fast, it tastes delicious. They're nice and they look wonderful. Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style) is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chingri diye aloo potoler dalna (parwal prawns curry - bengali style) using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):
- {Prepare of Potol (Parwal/Pointed Gourd), scraped & chopped into roundels.
- {Make ready of potato, cubed.
- {Take of prawns, deveined & cleaned.
- {Prepare of mustard oil.
- {Prepare of cinnamon stick.
- {Take of green cardamoms.
- {Take of cloves.
- {Get of bay leaves.
- {Prepare of cumin seeds.
- {Make ready of ginger-garlic paste.
- {Take of roasted cumin powder.
- {Take of roasted coriander powder.
- {Get of turmeric powder.
- {Take of fresh chilies, slit.
- {Take of red chilli powder.
- {Get of ghee.
- {Make ready of tomato, chopped.
- {Prepare of coriander leaves, chopped.
- {Prepare of garam masala powder.
- {Prepare of salt.
Steps to make Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):
- 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..
- Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds..
- 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..
- Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes..
- Add 2 cups water & simmer, covered on a low flame till the gravy thickens and the parwals turns soft..
- Add tomato & garam masala powder. Cover and cook further for 2 minutes..
- When done, add ghee and mix well. Switch off the flame..
- Garnish with coriander leaves & serve with either plain steamed rice, chapati or poori..
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