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Potol Chingri

May-06-2016
Anjali Bhattacharjee
20 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Potol Chingri RECIPE

An all time favourite dish for prawn lovers.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Boiling
  • Frying
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Potol 250 gm
  2. Potato 100 gm
  3. Prawns 200 gm
  4. Onion paste 2 tbsp
  5. Tomato paste 4 tbsp
  6. Ginger paste 1 and 1/2 tsp
  7. Cumin powder 1 tsp
  8. Coriander powder 1 tsp
  9. Turmeric powder 1 tsp
  10. Red chilli powder 1/2 tsp
  11. Garam masala powder 1/2 tsp
  12. Cumin seeds 1 tsp
  13. Bay leaf 2
  14. Sabut dry red chillies 2 pieces
  15. Sugar 1 tsp
  16. Salt 1 and 1/2 tsp
  17. Ghee 1 tsp
  18. Oil 75 ml

Instructions

  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.

Reviews (1)  

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Bindiya Sharma
Jun-22-2016
Bindiya Sharma   Jun-22-2016

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

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