Friday, July 22, 2011


Few years back , while  in Kuwait, I was in a foul or rather destructive mood. So started destroying all kind of provisions in the fridge by cooking them at random with weird spice combo or vegetables. Most of them were just edible but not worth a repeat. However this recipe was born when I put some Amul cheese at random into a semi-bong style Alu -parmal dish. Since then it has not only survived but also flourished in many parties.
THE RECIPE . It is the usual rich alu patol dalna cooked with conventional ingredients like onion, tomato , garlic, ginger , cinnamon, cardamom bla  bla; except that tomato is properly fried and cheese is completely melt and dispersed in the gravy. It will be a  thick tacky gravy with awesome taste. One can use paneer, fried meat or chicken, fish in this gravy .
patol ( parmal) 8 -10, peeled leaving alternate strip and cut to 3 pieces.
Potato 2 medium, peeled and cut to 1 inch cube 
Tomato 2  small ( about 70-90 gms), sliced thin for fast frying and drying. 
onion 1 medium ( about 21/2 inch diameter), chopped fine .
Garlic 3 cloves , smashed and chopped coarse.
Ginger chopped fine 1 level tbsp.
green chili 2 , chopped fine.
Cheese cube ( Amul in India or equivalent) 2 ( 25 gms each), chopped.
sugar 11/2 level tsp for taste ( not for sweetening) 
Mustard oil ( or any other, 4 tbsp ) + oil needed for frying. potato or parmal. The leftover oil should be used up in the gravy) 
spice for the gravy  ( soak these spice in water to a paste for 15 minutes) 
Red chili powder 1 to 2 level  tsp
Turmeric powder 11/2 level  tsp.
Coriander powder 1 heap tsp.
Cumin powder 1/2 level tsp

Spice for seasoning or tempering 
Red chili dry 2 
Bay leaf 1
cardamom 3 ( rupture the peel before putting in oil )
Clove 3
Cinnamon 2 inch broken to pieces. 
Cumin seeds 1 level tsp
broken black pepper 8 
Some of the ingredients with fried parmal and potato
Sprinkle little salt separately on parmal and potato , mix and keep aside for 15 minutes. (account for this salt while adding final salt).
Heat oil about 5 tbsp and fry the potato 1st and then fry the parmal in the same oil. ( no need for deep frying , but ensure that the cut-sides of each parmal piece are brown. This will give the famous fried parmal aroma). If you mind the oil, then drain the fried potato and parmal on kitchen paper. None of these picks up much oil while frying.
Add more oil to the used oil ( total about 4 tbsp) , heat and give seasoning. 
Add chopped onion  and saute to just about transparent ..add the chopped garlic  and ginger , green chili after 2 minutes. Fry the onion to brown and immediately add 1 tbsp water ( to prevent burn out of onion ) and add the thinly sliced tomato.
Thinly sliced Tomato added 
 Mix well and simmer covered, to cook all the tomato. Increase heat and fry the mixture so that tomato is completely fried, dispersed  and  oil is released. 
Add salt, the fried potatoes and the spice paste. Simmer and stir fry until oil separates.
Potato and spice paste added 
Add 1/2 cup of water, bring to full boil and reduce flame. Add the cheese , allow it to melt and then stir vigorously to disperse it. Add sugar and the fried parmal.
Cover and simmer and stir occasionally. When the oil comes out and little water is left, the dish is ready . 

You can eat with Rice, pulao, roti, puri or paratha 


Deeksha said...

innovative parmal sabzi. nice flavors.looks yummy.

Santosh Bangar said...

first of all thanks for the beautiful is encouraging us.
the simple dish u make it a super in taste and presentation.thanks for sharing

Madhu said...

Recipe pore aamar jibe jal aschhe. ... ki darun je khete hobe

Shobha said...

Sometimes we end up doing hotch-potch cooking and the result turns out to be amazing..
This fusion dish(your creation)looks very well made, perfect...tangy and tasty.

Nitha said...

I did not quite understand what the subzi is. But the gravy looks interesting..

khushi said...

it seems destructive mood sometimes brings out a great recipe!!
khub i spicy and cheesy curry....khub innovative recipe uncle

Priti said...

Looks just so good n perfect ...ages I had parmal :(

Hamaree Rasoi said...

Dear Kaku

Aloo potol dalna with cheese looks superb. Gravy looks so inviting. Onek din dhore amon reciper wait korchilam. Khub bhalo laglo.

Hamaree Rasoi

Malar Gandhi said...

Now that is truly a good invention. Bad mood - Good food, thats terrific.

I will keep this in my mind...never tried cheese in our Indian dishes so far'.

Reshmi Mahesh said...

Innovative recipe...Gravy looks delicious..

Seema Kamath alias Seema Abbas Ali said...

Hi Ushnishda,

Alu Potol Dalna is my favourite. But adding cheese is absolutely out of the box thinking. The gravy looks so so good that I'm drooling badly over the pics. Nice step by step pictorial. Thanks for sharing this.


SGD said...

Such a creative destructiveness!! daroon ...

Priya (Yallapantula) Mitharwal said...

Yum, that looks super delicious. I so want to eat it right now with my roti or chawal :)

Premalatha Aravindhan said...

Very new to me,thanks for sharing...luks so tempting.

DD said...

mouth watery recipe!!! looks colorful, love the way you cut the tomatos

p.s: regarding punugulu with dosa batter, I'hv seen in the net and tried with dosa batter earlier, it did not work for me. I personally didn't like the taste of dosa punugulu compared to idli one. but they taste good too. you need to add little rice flour to the batter and try. thank you,

Prathima Rao said...

Bookmarked!!!! This is a fantastic, cheesy, deeeliiiiicious gravy!!!!
Prathima Rao
Prats Corner

Archana said...

My only attempt at parmal was to buy it and bin it! So will try this one out as it explains the method in detail.
Thanks for your sweet comment at my place.

Mugdha said...

woow adding cheese surely make it awesome...must try it soon as me and my hubby loves potol...thnx for this nice recipe Ushanish ji...hope u r doing

Arti said...

Well destruction finally finds some recognition!!! Thats looks like one mouth watering dish, the Amul Cheese made the difference I guess!! The pics look delicious...
Waiting for more destructive moods from you!
Have a fabulous sunday Ushnish ji:)

Indrani said...

Ushnishda, very innovative..amio aloo potoler dalna ebhabe banai, kintu konodin cheese add korini..gravy looks so rich and mouth watering...Luchi/roti diye amar most favorite combo

Ananda Rajashekar said...

I have noticed that foul moods recipe sometimes turns out best, this very innovative recipe da...yum!! Happy Sunday!

Authenticoriyafood said...

Very yummy and innovative recipe!! The Alu patol dalma is similar to the potolo rasa in taste....atleast the recipe i had followed made it taste a lot and spicy !!!

The addition of cheese is a very good innovation!!!

Also if i am not wrong, potol is called 'parval' and not 'parmal' in Hindi. Please correct me if wrong....

Ushnish Ghosh said...

Dear AOF
You are right, the name Parwal is more extensively used in north. Parmal is also used by some people. I think I should put the word Parwal in search string.
With my limited knowledge in Oriya cooking, I can say Rasha is a generic word and can represent numerous variation with no end to awesome taste. I have put Patala rasha in the search string even if it has tomato. Tomato is a very recent addition to Oriya recipes (may be 20-30 years). I only cook the Jagannath temple version of Rasha, which I learnt many decades back. But again I strongly believe, we must try tasty new recipes every day , ..

Sutapa said...

Potol with cheese .....jive e jol ana recipe...Looks super fab! I am going to try it very soon!

If you want to try my fish curry then go for bengal bhetki or aar manch this fishes are more fleshy and appropriate for such dish also you can cook it with roi, katla and let me know how it rocks!!:)

aipi said...

As much as i love parwal, its a pity that I don't find it here often. I love this combo with puris :)
US Masala

Sushma Mallya said...

Just by the look of it ..I can say it must have tasted awesome!

Zareena said...

OMG!! Ushnish ji you made this? Really awesome. I love parwal a lot will definitely give it a try.

PJ said...

Your experiment has turned out very delicious.The click itself speaks for its richness :)

Regarding your doubt on Shakkar paara recipe in my blog, I added 1 tsp butter at room temperature and found that it was sufficient. The original recipe says we have to add 1 -2 tsp oil to the flour,but I did not add it. Also am not sure if wheat flour can used.Maida gives it a yummy crunch to the shakkar paara.Hope this helps :)

Shanthi said...

Rich and creamy curry. I have one parwal recipe in my drafts and thanks for reminding.

Madhu said...

Ushnishda, ajke aapnar recipe dekhe alu potol banalam. Kub bhalo khete hoyechhe. The cheese flavor was disguised kintu cheese er janyo gravy ta besh creamy hoyechhe.

Babli said...

Ekhane to potol pawa jaina tai opekhha korte hobe India te gele por khete parbo. Darun hoyechhe. Khub delicious lagchhe. Cheese add korata notun dhoroner recipe laglo. Ichhe korchhe apnar barite ekhoni chole jai alu potoler torkari khete.

Prathima Shivraj said...

New veggie for me, but sounds too delicious, will try this out new tasty flavorful recipe.

Pranati Nath said... of my fav dish...:) mo maa b emti bananti.....just love this dish...

Purabi Naha said...

E toh darun byapar! The addition of cheese in potoler dalna is new to me, but I am open to experiments, so I appreciate this very much!! The colour and the texture (especially the perfectly fried parwals or potols) speak volumes about your culinary skills. Hats off!

? said...

Perfect with rice or rotis!