Créé avec l’IA
Bengali Patal Alu Curry
45 min 238 kcal par portion Moyen
Ingrédients
4 Portions
- patal pointed gourd600 g
- alu potatoes400 g
- oil3 tbsp
- onion, sliced150 g
- tomato, chopped150 g
- ginger paste20 g
- garlic paste10 g
- lankagura chili powder1 tsp
- halud gura turmeric powder1 tsp
- jira gura cumin powder2 tsp
- garam masala1 tsp
- salt6 g
- water400 ml
Instructions
- 1
Wash the patal pointed gourds well, trim the ends, and lightly scrape the outer skin. Cut them lengthwise or into large pieces.
- 2
Peel the alu potatoes and cut them into medium wedges or cubes.
- 3
Heat the oil in a heavy pan over medium heat.
- 4
Add the potatoes and fry for 4–5 minutes until lightly golden on the edges. Remove and set aside.
- 5
Add the pointed gourd pieces to the same oil and fry for 4–5 minutes until lightly blistered. Remove and set aside.
- 6
In the remaining oil, add the sliced onion and cook until soft and golden.
- 7
Add the ginger paste and garlic paste. Stir-fry for 1–2 minutes until the raw smell disappears.
- 8
Add the chopped tomato, salt, chili powder, turmeric powder, and cumin powder. Cook the masala for 5–7 minutes, stirring often, until the tomato softens and the oil begins to separate.
- 9
