Aloo Potol Dalna - Bengali Style

Need a pressure cooker for this oh-so-good dish.
Preparation time
Cooking time


For 6 Person(s)


  • 6 small potatoes
  • 1/2 kilo(s) parwal, (potol in Bengali)
  • 3 tablespoon(s) mustard oil
  • 1 1/2 tablespoon(s) tiny coconut pieces
  • 1 tablespoon(s) ghee
  • 4 green chilies
  • 3 bay leaves
  • 1 teaspoon(s) sugar
  • 1 teaspoon(s) salt, or to taste
  • 1/2 teaspoon(s) chili powder, or to taste
  • 1 1/2 teaspoon(s) coriander
  • 1 teaspoon(s) cumin seeds
  • 2 inch long cinnamon sticks
  • 2 cardamoms

Aloo Potol Dalna - Bengali Style Directions

  1. Preparation: Grind and make a paste separately 1.5 tsp. coriander and 1 tsp. cumin seeds. Grind finely 2" cinnamon sticks (or cinnamon powder, if available) and also the cardamom seeds. Peel and cut the potatoes in halves. Scrape and cut the parwals length-wise in halves or in three pieces, if big in size.
  2. Heat oil in the pressure cooker pan and fry coconut until light brown and keep aside.
  3. Re-heat the oil and fry bay leaves and green chilies for a minute in it.
  4. Add coriander paste sprinkled with a little water.
  5. When fried, add the vegetables, coconut, sugar, salt and chilly powder. Add one cup of water and close the pressure cooker with its lid.
  6. When the steam starts escaping from the vent-tube, place the vent weight and pressure cook for 2 minutes.
  7. Cool cooker, open and add cardamom and cinnamon powder, mix well, re-heat and remove.
  8. Serve hot.

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