Aloo Potol Recipe

Photo Credit: http://www.archanaskitchen.com/recipes/indian/main-course/main-course-dry-vegetable-recipes/80-aloo-parval-ki-sabzi

While exploring the Bengali cuisine, one might notice that the potato is a chief ingredient of most dishes and the Aloo Potol is no different in this regard. Its a great addition to a meal.

Aloo Potol Recipe
Difficulty	Easy
Rating	7.4 / 10 (14 votes)
Recipe Type	Veg.

Ingredients:

2 cups Potol (Parval), sliced in chunks
2 cups of Potatoes, peeled and sliced in chucks
¼ cup coarsely pounded Peanuts, roasted
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Dry Mango Powder (Amchur Powder)
1 tbsp Garam Masala Powder
2 tbsp Gram Flour (Besan/Chick Pea Flour)
¼ cup Coriander Leaves, chopped for garnishing
2 tbsp Vegetable Oil (Sunflower Oil)
Salt to taste

How to make Aloo Potol:

In a pan, heat the oil and add potatoes, potol, salt and all the other spices, except gram flour, peanuts and chopped coriander.
Sauté the ingredients and simmer it by adding ¼ cup of water.
Lower the heat to medium flame and cover the pan, stirring occasionally until it is well cooked.
Add gram flour and peanuts and simmer for another 5 minutes.
Garnish with chopped coriander leaves. The yummy Aloo Potol is ready to be served.