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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):
- Prepare 10-12 Potol (Parwal/Pointed Gourd), scraped & chopped into roundels
- Prepare 1 potato, cubed
- Get 1/2 cup prawns, deveined & cleaned
- Provide 3-4 tbsp. mustard oil
- Provide 1" cinnamon stick
- Take 2-3 green cardamoms
- Provide 4-5 cloves
- You need 2 bay leaves
- Provide 1/2 tsp. cumin seeds
- Use 1 tbsp. ginger-garlic paste
- Provide 1 tsp. roasted cumin powder
- You need 1/2 tsp. roasted coriander powder
- Take 1/2 tsp. turmeric powder
- You need 2-3 fresh chilies, slit
- Use 1 tsp. red chilli powder
- You need 1 tsp. ghee
- Get 1 tomato, chopped
- Take 1 tsp. coriander leaves, chopped
- Take 1/2 tsp. garam masala powder
- You need to taste salt
Instructions 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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