Looking for a delicious Bengali delicacy to try at home? Potol Chingri, a flavorful combination of pointed gourd (potol) and prawns (chingri), is a must-try! This traditional dish is packed with rich spices and an irresistible aroma that will transport you straight to a Bengali kitchen. Read on to learn how to make this easy and authentic Potol Chingri recipe at home.

What is potol chingri recipe ?

A traditional Bengali meal, potol chingri combines delicious prawns, the pointed gourd (potol), and a rich, fragrant sauce cooked with spices, coconut paste, and poppy seed paste. A mainstay in Bengali homes, this meal is frequently eaten with steaming rice. You're in the right place if you're searching for a Potol Chingri recipe that is both authentic and simple to follow. We'll walk you through making this delicious dinner in this blog, along with professional advice, variants, and health advantages.

Authentic Potol Chingri Recipe: A Bengali Delight with Prawns and Pointed Gourd

Ingredients for the Recipe for Potol Chingri 

You'll need the following items to make this delectable Potol Chingri: 

Main ingredients:

• Peel and cut 6–8 potol (pointed gourd) lengthwise. 
• 200g of cleaned and deveined prawns 
• 3 peeled and sliced potato 
• 1½ onion, chopped finely 
• 2 tablespoon of pureed tomato
• 3 tablespoonful of coconut paste
• 2 tablespoon of paste made from poppy seeds
• 2 tablespoons of mustard oil

Seasonings & Spices: 

• 1 a teaspoon of powdered turmeric 
• 1 a teaspoon of red chilli powder 
• Garam masala, half a teaspoon
•  Add salt to taste.

Step by step preparation 

Step 1: Get the Prawns and Potol Ready

 1. Clean and peel the potol (pointed gourd), making tiny incisions to allow the flavours to seep in. 

2. Apply turmeric powder and a touch of salt to the potol. 

3. After cleaning and deveining the prawns, marinate them for ten minutes with salt and turmeric. 

Marinating the prawns with salt and turmeric

Step 2: The second step is to fry the prawns, potatoes, and potol. 

1. In a pan, heat 1 tablespoon of mustard oil.

Heat 1 tbsp of mustard oil

 2. Cook the potol till it turns golden. Take out and put aside.

Frying the potol(pointed gourd )

3. Cook the potato cubes in the same oil until they are just beginning to brown. Take out and put aside.

Frying the potatoes

4. Fry the marinated prawns for two to three minutes, using a little additional oil if necessary. Take out and set aside.

Frying the prawns

Step 3: Get the gravy ready

 1. In the same pan, heat 1 tablespoon of mustard oil. Add sugar and bay leaves.

Heating oil and adding sugar & bay leaves

2. Add cinnamon and cardamom and some cumin seeds.

Adding solid garam masala and cumin seeds

3. Sauté the chopped onions until they turn golden brown. Also add coriander powder.

Sautéing chopped onions and adding coriander powder

 3. Cook until the oil separates after adding the tomato puree, add turmeric powder, red chili powder and salt. 

Adding tomato puree and turmeric, salt,red chilli powder

 4. Stir thoroughly after adding the coconut paste and poppy seed paste. 

Adding coconut paste and poppy seed paste

5. Add garam masala and stir one last time add water, cover and let it cook for some minutes.

Adding garam masala

Step 4: Integrating All the ingredients 

1. After removing the cover Include the fried potatoes in the masala mixture. 

Mixing fried potatoes in the gravy

2. Mix thoroughly after adding the fried potol and fried prawns. Simmer for a further three to four minutes, or until well coated. 

Mixing fried potol and prawns in the gravy

3. Add half a cup of water and boil for five to seven minutes. 

Adding water

Step 5: Serving the potol chingri 

Dispensing For a genuine experience, serve hot with Bengali mishti pulao or steamed basmati rice.

Authentic Potol Chingri Recipe: A Bengali Delight with Prawns and Pointed Gourd

Tips for Perfecting potol chingri 

1. The taste is improved by using fresh prawns. 

2. For the greatest flavor, always use frozen or fresh prawns.

3. The secret to the real Bengali flavor is mustard oil. Don't use other oils in its place.

4. To produce a smooth texture, soak the poppy seeds for 15 to 20 minutes before preparing the paste. 

5. Don't hurry; the rich flavors are brought out by slow cooking.

Serving Suggestions and Variations 

Serving Suggestions:

1. Serve this traditional Bengali dish with steaming rice. 

2. For a festive touch, serve it with paratha or luchi. 

3. Savor it with a crisp salad and a dish of dal (lentils). 

Authentic Potol Chingri Recipe: A Bengali Delight with Prawns and Pointed Gourd

Variations: 

1. Based on mustard Potol Chingri: For a strong twist, add a teaspoon of mustard paste. 

2. Doi Potol Chingri: Add yogurt to give it a creamy, somewhat sour taste.

3. For a drier version, simmer the dry potol chili over low heat while reducing the gravy.

Health benefits of Potol Chingri 

This dish is nutrient-dense in addition to being delicious:

1. Potol, or pointed gourd, is high in antioxidants, aids in digestion, and encourages weight loss.

2. Omega-3 fatty acids are abundant in prawns, which are also low in calories and high in protein. 

3. Add healthy fats to the diet and enhance brain function with coconut and poppy seeds.

4. Mustard oil strengthens the heart and increases immunity.

 conclusion 

In conclusion A delicious Bengali dish called potol chingri combines the goodness of veggies and seafood into a hearty, savory stew. This recipe is likely to impress whether you've tried Bengali food before or are a fan. To make this original cuisine at home, follow our detailed instructions and professional advice. Enjoy the classic Bengali flavor by serving it over rice!

Frequently Asked Questions (FAQs) 

Can I make this recipe with frozen prawns?

Yes, but before using them, make sure they are well thawed and patted dry. 

Is it essential to use mustard oil? 

For a genuine taste, yes. Use a mixture of vegetable oil and a few drops of mustard oil if it's not available.

Is coconut paste necessary to make this dish? 

Yes, but the richness is enhanced by the coconut paste. Cashew paste can be used in its place. 

How can I add more spiciness to the dish?

For further heat, add more red chili powder or green chilies. 

Can I keep Potol Chingri in the fridge for later?

 Yes, you can keep it in the fridge for up to two days in an airtight container. Before serving, reheat.

Give this recipe for Potol Chingri a try today, and then leave a comment with your results!

            RECIPE CARD

Potol Chingri Recipe

A traditional Bengali meal, potol chingri
combines delicious prawns, the pointed
gourd (potol), and a rich, fragrant sauce cooked with spices,
coconut paste, and poppy seed paste. A mainstay in Bengali homes,
this meal is frequently eaten with steaming rice.

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For best results follow the
step by step
preparation above the
recipe card

Prep
Time

20
minutes

Cook
Time

30
minutes

Total
Time

50
minutes

Servings

- +

Authors

sarkarkitchenandvlog

INGREDIENTS

 Main ingredients:

• □ Peel and cut 6–8 potol
  (pointed gourd) lengthwise.
• □ 200g of cleaned and deveined prawns
• □ One peeled and sliced potato
• □ One onion, chopped finely
• □ One tablespoon of pureed tomato
• □ One spoonful of coconut paste
• □ One tablespoon of paste made from poppy seeds
• □ Two tablespoons of mustard oil

Seasonings & Spices:

• □ Half a teaspoon of powdered turmeric
• □ Half a teaspoon of red chilli powder
• □ Garam masala, half a teaspoon
• □ Add salt to taste.

 Additional Ingredients

• □ Tomato Ketchup: 2
  tablespoons
• □ Coriander Leaves: A
  handful, finely chopped
• □ Water: 1½ cups
  (according to your requirement)

METHOD

• □ Clean and peel the potol (pointed gourd), making
  tiny incisions to allow the flavours to seep in.
• □ Apply turmeric powder and a touch
  of salt to the potol.
• □ marinate the prawns for ten
  minutes with salt and turmeric.
• □ heat 1 tablespoon of mustard oil.
• □ Cook the potol till it turns
  golden. Take out and put aside.
• □ Cook the potato cubes in the same
  oil. Take out and put aside.
• □ Fry the marinated prawns for two to three
  minutes. Take out and set aside.
• □ In the same pan, heat 1 tablespoon of mustard
  oil. Add sugar and bay leaves.
• □ Add cinnamon and cardamom and some cumin seeds.
• □ Sauté the chopped onions until they turn
  golden brown. Also add coriander powder.
• □ Cook until the oil separates after adding the tomato
  puree, add turmeric powder,
  red chili powder and salt.
• □ Stir thoroughly after adding the coconut paste
  and poppy seed paste.
• □ Add garam masala and stir one last time add water,
  cover and let it cook for some minutes.
• □ Include the fried potatoes in the masala mixture.
• □ Mix thoroughly after adding the
  fried potol and fried prawns.
• □ Add half a cup of water and
  boil for five to seven minutes.
• □ Serving the potol chingri

NOTES

• □ The taste is improved by using fresh prawns.
• □ For the greatest flavor, always use frozen or fresh prawns.
• □ The secret to the real Bengali
  flavor is mustard oil.
  Don't use other oils in its place.
• □ To produce a smooth texture, soak the poppy
  seeds for 15 to 20 minutes before preparing the paste.
• □ Don't hurry; the rich flavors
  are brought out by slow cooking

NUTRITION INFO

Nutrition Facts

Potol Chingri Recipe

Calories 814.48 Calories from Fat 436.14

Fat 48.46 g	69.23%
Saturated fat 0 g	0%
Magnesium 8 mg	2%
Selenium 74.0 mcg	134.55%
Carbohydrates 43.94 g	15.98%
Fiber 14.62 g	52.21%
Omega 3 1.77 g	110.63%
Protein 58.07 g	116.14%
Omega 6 4.29 g	25.24%
Vitamin C 58.51 mg	65.02%
vitamin B12 2.2 mcg	91.67%
Vitamin A 14.76 IU	1.64%
Vitamin E 2.76 mg	18.40%
Calcium 347.76 mg	34.78%
Zinc 2.6 mg	23.64%
Iron 7.71 mg	42.83%

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* Percent Daily Values are based on a 2000 calorie diet.

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