Lu Potol Post Recipe (Lu Parwal In Poppy Seed Masala Recipe)
A vegetarian Bengali Recipes recipe with pointed gourd (parval) - cut into wedges, to 4 potatoes (aloo) - skin peeled, methi seeds (fenugreek seeds). Ready in 1h, serves 6.
Curated byAnanya Chatterjee🇮🇳
Instructions
12 steps- 1
We begin making Aloo Potol Posto Recipe (Aloo Parwal in Poppy Seed Masala Recipe) heat the pan with oil and roast by adding methi,cumin, fennel,cloves,cardamom, dry red chilli along with ginger, grated coconut and poppy seeds
methi seeds (fenugreek seeds)(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)cloves (laung)(3)dry red chilli(1)inch ginger - finely chopped(1/2)fresh coconut - grated(1/2 cup)poppy seeds(2 tablespoon)red chilli powder(1 teaspoon) - 2
Fry till the aroma comes out
- 3
Cool and transfer it into a blender
pointed gourd (parval) - cut into wedges(15) - 4
Blend it to a fine paste and keep it aside
- 5
Heat oil in a kadai and saute the parawal with turmeric powder till it turns brown and softens
red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 6
Remove and keep it aside
- 7
Keep the potatoes boiled and ready as well
to 4 potatoes (aloo) - skin peeled(3) - 8
With the leftover oil temper green chilies and add the (coconut-poppy seed) masala paste
fresh coconut - grated(1/2 cup)poppy seeds(2 tablespoon)green chillies - finely chopped(2) - 9
Sprinkle the spice powders and fry till the oil comes out from the masala
red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 10
Finally add the vegetables
- 11
Add water and cook it for some more time for about 10 minutes
- 12
Serve your delicious and spicy Aloo Potol Posto (Aloo Parwal in Poppy Seed Masala) with layered Lachaa Paratha
poppy seeds(2 tablespoon)
Rate this recipe
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Lu Potol Post Recipe (Lu Parwal In Poppy Seed Masala Recipe)
A vegetarian Bengali Recipes recipe with pointed gourd (parval) - cut into wedges, to 4 potatoes (aloo) - skin peeled, methi seeds (fenugreek seeds). Ready in 1h, serves 6.
Curated byAnanya Chatterjee🇮🇳
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Directions
12 steps- 1
We begin making Aloo Potol Posto Recipe (Aloo Parwal in Poppy Seed Masala Recipe) heat the pan with oil and roast by adding methi,cumin, fennel,cloves,cardamom, dry red chilli along with ginger, grated coconut and poppy seeds
methi seeds (fenugreek seeds)(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)cloves (laung)(3)dry red chilli(1)inch ginger - finely chopped(1/2)fresh coconut - grated(1/2 cup)poppy seeds(2 tablespoon)red chilli powder(1 teaspoon) - 2
Fry till the aroma comes out
- 3
Cool and transfer it into a blender
pointed gourd (parval) - cut into wedges(15) - 4
Blend it to a fine paste and keep it aside
- 5
Heat oil in a kadai and saute the parawal with turmeric powder till it turns brown and softens
red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 6
Remove and keep it aside
- 7
Keep the potatoes boiled and ready as well
to 4 potatoes (aloo) - skin peeled(3) - 8
With the leftover oil temper green chilies and add the (coconut-poppy seed) masala paste
fresh coconut - grated(1/2 cup)poppy seeds(2 tablespoon)green chillies - finely chopped(2) - 9
Sprinkle the spice powders and fry till the oil comes out from the masala
red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 10
Finally add the vegetables
- 11
Add water and cook it for some more time for about 10 minutes
- 12
Serve your delicious and spicy Aloo Potol Posto (Aloo Parwal in Poppy Seed Masala) with layered Lachaa Paratha
poppy seeds(2 tablespoon)
Rate this recipe
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