Aloo Potol - SK Khazana Bengalis love this dish and it tastes best served with luchis This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 02 May 2020 in Recipes Course New Update Main Ingredients Potatoes, Pointed gourd (potol) Cuisine Bengali,Indian Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Aloo Potol - SK Khazana 3 medium Potatoes cut into 1 inch cubes 6 medium Pointed gourd (potol) peeled, trimmed, halved vertically and seeded 3 tablespoons Oil to taste Salt 3/4 teaspoon Turmeric powder 2 teaspoons Panch phoran 1/2 teaspoon Ginger-garlic paste 1/2 teaspoon Coriander powder 1/2 teaspoon Red chilli powder 1 Greec chilli 1/2 teaspoon Sugar for garnish Fresh coriander sprigs Method Heat oil in a non-stick pan. Add potatoes, pointed gourds, salt and ¼ tsp turmeric powder, mix well, cover and cook on high heat for 1-2 minutes. Reduce heat, cover and cook for 2-3 minutes or till they turn a light golden. Drain the potatoes and pointed gourds and put them into a bowl. Add panch phoron to the oil remaining in the pan and sauté for a minute. Add ginger-garlic paste, remaining turmeric powder, coriander powder and red chilli powder, mix and sauté for a minute. Add the fried potatoes and pointed gourd and mix. Break green chilli and add. Add sugar and mix well. Add ½ cup water, mix well, cover and cook on low heat for 2-3 minutes. Switch the heat off. Transfer aloo potol into a serving bowl, garnish with coriander sprig and serve hot. #Coriander powder #Fresh coriander sprigs #Ginger-garlic paste #Oil #Panch phoran #Potatoes #Red chilli powder #Salt #Sugar #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article