To start preparing the Bengali recipe Aloo Potol Er Dalna, first prepare all the ingredients, put together and keep ready.
We will cook the dish directly in a pressure cooker. In the traditional method, you would cook both aloo and potol separately and then you would make the Masala and add it.
The following method is a healthy way to cook the recipe and use much less oil.
Heat a teaspoon of oil in the pressure cooker. Add the cumin seeds, the dry red chillies, the cinnamon, the cloves, the cardamom and bright until the aromas are released. Add the chopped tomatoes and brown until the tomatoes soften.
Once the tomatoes soften, add the turmeric powder, the chilli powder, the coriander powder, the garam Masala, the chopped vegetables rises and mix. Add 1-1/2 of water, cover the pressure cooker and let them cook until you hear from three to four whistles.
After three or four whistles, turn the heat down and let it cook over low heat for about 2 minutes and turn off the heat.
Allow pressure to release in a natural way. Once the pressure is released, open the pressure cooker, it is necessary to perform the aloo potol Er Dalna. If the sauce is too watery, cook over low heat and allow the water to evaporate and let the sauce thicken.
Once done, check the salt and spices and season to satisfy your tastes. Turn off the heat and transfer to a serving bowl.
Serve alo potol er dalna as a side dish with Polao recipe by Chirer Bengali, Phulka and an from Cholarico Bengali.
