Delicious Patol Alu Sabji Recipe – A Bengali Delight for Vegetarian Food Lovers!
Indulge in the rich culinary heritage of Bengal with this mouthwatering Patol Alu Sabji recipe. A delightful blend of pointed gourds and potatoes, this vegetarian dish is a perfect symphony of flavours that will transport you to the heart of Bengal’s vibrant food culture. Follow this easy recipe to create a wholesome and aromatic Patol Alu Sabji that promises to be a hit on your dining table!
| Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
|---|---|---|---|---|---|
| Main Course | Bengali (Indian) | 4 | 15 minutes | 25 minutes | 180 kcal |
Ingredients:
- 250g pointed gourd (patol)
- 250g potatoes, peeled and diced
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
Method:
- Heat mustard oil in a pan and add cumin seeds and bay leaf. Allow them to splutter.
- Add the diced potatoes and pointed gourd. Sauté for 2-3 minutes until they start to brown.
- Stir in the ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.
- Add salt to taste and continue sautéing for another 2 minutes.
- Pour in the water, cover the pan, and simmer until the vegetables are tender.
- Once cooked, garnish with fresh coriander leaves.
- Serve hot with steamed rice or your choice of Indian bread.
Enjoy the authentic flavours of Bengal with luchi (bengali puri) this delectable Patol Alu Sabji that’s sure to be a hit among your family and friends!
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