West Bengal Recipes
 

Alu Potoler Dalna "Potato and Parwal Curry"

  
   
Serves 4

Ingredients
8-10 Pcs- Parwals ( Scrubbed and Halved )

4 Nos- Potatoes ( Peeled and
Cut Lengthwise )

5 Tbsp- Oil

2 Nos- Bay Leaf

1 Tbsp- Ginger and Green Chilli Paste

1 Tbsp- Cumin Paste

1 Tbsp- Turmeric Paste

1 Tbsp- Coriander Paste
1 Tsp- Red Chilli Paste ½ Tsp- Cumin Seeds
1 Tbsp- Ghee 1 Tsp- Salt ( To Taste )
1 Tsp- Salt ( To Taste )  

Method
Heat Oil in a Kadhai and Shallow Fry Potatoes in it .Then Shallow Fry Parwals in it.Drain them well and keep aside. In the same Oil add all the Masala Paste and cook them well.Sprinkle little Water if necessary. Add Potatoes and Parwals to it and sauté well.Add 1 ˝ Tcup Water to it and see that the Vegetables get cooked . Stir Occasionally and see that very little Gravy remains in the Kadhai.Add Salt and Sugar to it and mix. In a separate Pan heat Ghee and to it add Bay Leaf and Cumin Seeds, let it crackle well and then pour over the Vegetable and mix. Check the Seasoning and adjust accordingly. Serve hot.

NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 267 Carotene ( μg ) 413.4
Protein (g) 3.46 Vitamin C (mg) 13.56
Carbohydrate (g) 18.63 Mg  (mg) 63.01
Fat (g) 19.83 Na  (mg) 14.36
Fibre (g) 3.24 K  (mg) 232.1
Minerals (g) 1.15 Mn  (mg) 0.54
Calcium  (mg) 81.68 Zn  (mg) 0.55
Phosphorus  (mg) 85.16 Cr  (mg) 0.008
Iron  (mg) 4.71    

Modification
Reduce the amount of oil used

Ingredients
8-10 Pcs- Parwals ( Scrubbed and Halved ) 1 Tbsp- Ginger and Green Chilli Paste
4 Nos- Potatoes ( Peeled and
Cut Lengthwise )		 1 Tbsp- Cumin Paste
2Tbsp- Oil 1 Tbsp- Turmeric Paste
2 Nos- Bay Leaf 1 Tbsp- Coriander Paste
1 Tsp- Red Chilli Paste ½ Tsp- Cumin Seeds
1 Tbsp- Ghee 1 Tsp- Salt ( To Taste )
1 Tsp- Sugar  

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal) 199
Protein (g) 3.46
Carbohydrate (g) 18.63
Fat (g) 12.33
Fibre (g) 3.24
Minerals (g) 1.15