Alu Potol er Dalna - Traditional Bengali Vegan side dish

This is a traditional Bengali Niramish (pure veg) cuisine and is very easy to cook. Dalna in Bengali Cooking is a thick gravy dish unlike a jhol where the gravy is more liquid. My husband loves it and I am happy to deliver a healthy and nutritious dish to them for lunch.

Preparation Time: - 15 min

Cooking Time: - 30~35 min

Servings: - 5~6 persons (varies according to consumption capacity)

Ingredients:-  

1. 8 pieces of medium sized Potol/ Parwal
   
2. 4 medium potatoes
   
3. 1 tsp turmeric Powder
4. 2 bay leaves
5. 1 tsp cumin seeds
6. 2 1” sticks of Cinnamon
7. 4 pieces of cloves
8. 2 green Cardamom
9. 2 ½ tbsp. ginger paste
   
10. 3 tsp ground fresh coriander
11. 1 ½ tsp Kashmiri Red Chili powder ( you can add more according to your taste)
12. 1 dry red Chilli
13. 1 juicy medium sized Tomato
14. Pinch of asafetida (Hing) - optional
15. 6 tbsp vegetable oil ( I used 50:50 Sunflower oil and mustard oil)
16. Salt to taste
17. 1 tsp Sugar (optional)
18. 1 cup warm water
19. 2 ½ tsp Ghee
20. ½ tsp Garam Masala

Preparation:-

1. Chop the potol and potatoes as shown in the picture. Keep aside.
   
   
   
   
2. Heat 3 tbsp oil in a kadai in high heat.
3. Shallow fry the Parwal with a pinch of turmeric powder. Remove it with spotted spoon and keep it on paper towel to drain the oil.
   
   
   
4. Fry potatoes in the same wok with a little turmeric powder until they turn golden yellow. Keep aside in paper towel.
   
5. Pour the rest of oil and heat it in high flame.
6. Turn the burner to medium and add asafetida, cumin seeds, cinnamon, cardamom, cloves, bay leaves and dry red chili.
   
7. When the spices splutter add tomato, ginger paste and salt. Keep cooking with occasional stirring for 5 ~ 8 minutes.
   
8. Now add ground coriander and Kashmiri red chili powder to it. I prefer freshly grounded coriander for better smell but you can use readily available coriander paste also.
9. Add potatoes and mix gently.
   
10. After half a minute add shallow fried parwal.
    
11. Mix well and pour warm water. Now check the salt and add if required.
    
12. Cover the lid and cook till the potatoes and parwals are done.
13. Remove the cover and adjust the gravy to your liking by cooking for some more time.
    
14. Turn off the heat. Add sugar to your taste and add ghee and garam masala.  Stir for a minute and your delicious dalna is ready.
    

Serve hot as a side dish with steamed or flavored rice. You can even have it with roti, paratha and puris. I remember to have it with Bengali fried rice during our famous Durga Puja as a Prasad.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.