Potol Chingri | How to make Potol Chingri

By Anjali Bhattacharjee  |  6th May 2016  |  
4.0 from 1 review Rate It!
  • Potol Chingri, How to make Potol Chingri
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

19

1





About Potol Chingri

An all time favourite dish for prawn lovers.

Potol Chingri is a delicious dish which is enjoyed by the people of every age group. The recipe by Anjali Bhattacharjee teaches how to make Potol Chingri step by step in detail. This makes it easy to cook Potol Chingri in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Potol Chingri at home. This amazing and mouthwatering Potol Chingri takes 20 minutes for the preparation and 30 minutes for cooking. The aroma of this Potol Chingri is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Potol Chingri is a good option for you. The flavour of Potol Chingri is palatable and you will enjoy each and every bite of this. Try this Potol Chingri and impress your family and friends.

Potol Chingri

Ingredients to make Potol Chingri

  • Potol 250 gm
  • Potato 100 gm
  • Prawns 200 gm
  • Onion paste 2 tbsp
  • Tomato paste 4 tbsp
  • Ginger paste 1 and 1/2 tsp
  • Cumin powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1 tsp
  • Red chilli powder 1/2 tsp
  • Garam masala powder 1/2 tsp
  • Cumin seeds 1 tsp
  • Bay leaf 2
  • Sabut dry red chillies 2 pieces
  • Sugar 1 tsp
  • Salt 1 and 1/2 tsp
  • Ghee 1 tsp
  • Oil 75 ml

How to make Potol Chingri

  1. Peel the potol and cut them in two pieces each and fry. Cut potato into square pieces and fry until they are golden brown.
  2. Wash and peel the prawns shell and coat the prawns with 1/2 tsp salt and 1/2 tsp turmeric mixture. Fry until its gold in colour.
  3. Take a pan and heat oil in it, add the cumin seeds, bay leafs, dry red chilli, sugar and let them crackle.
  4. Now add the onion paste and fry for sometime till it's light brown in colour, then add the tomato paste, ginger paste, cumin powder, coriander powder, red chilli powder, turmeric powder and salt.
  5. Fry it for 2-3 minutes, then add the potol and potato. Keep stirring until the masala starts releasing oil.
  6. When the oil starts to release add some water to it. Once the water starts boiling, add the prawns. When the gravy thickens add ghee and garam masala.
  7. Serve it hot with steamed rice.

My Tip:

Do not fry or boil the prawns as this will make the prawns chewy.

Reviews for Potol Chingri (1)

Bindiya Sharmaa year ago

Very authentic dish..do put up more like this Anjali!
Reply