Aloo Potol diye Macher Jhol


Aloo potol diye macher jhol is more or less Bengali’s everyday item during lunch. This recipe is perfect for a simple light lunch in hot summer days. This recipe is also very easy to cook and the ingredients required required are always present in a Bengali house. Read this article to get details how to cook this recipe.

Ingredients required for Alu Potol diye Macher Jhol


4 medium sized Potols
2 Medium Sized Potatoes
4 medium pieces fish (Rui or Katla)
½ tablespoon Panch Phoron
1 tablespoon Ginger paste
1 tablespoon cumin paste
½ tablespoon chilli powder
Salt to taste
Required amount of oil

Method of Preparation of Aloo Potol diye Macher Jhol


Wash and dry the fish pieces.
Smear the fish pieces with a pinch of turmeric powder and salt and keep them aside.
Cut the Potatoes into 4 pieces.
Cut the Potols into halves.
Take a Pan and heat oil.
Once the oil is hot, fry the fishes there until the both sides are brown and keep them aside.
Now lightly fry the potatoes in the same oil and then keep aside.
Now lightly fry the potols and also keep them aside with the fried potatoes.
Now remove this oil used for frying.
Now in a separate pan, heat oil again.
Once the oil is hot, reduce the heat and add panch phoron to the oil.
Once they start sizzling, add the ginger paste, cumin paste and fry for 1 min.
Now add the potatoes, potols.
Add the turmeric powder, salt, and red chilli powder.
Add 1 cup of water to it.
Stir all these for about 5-6 mins.
Now add the fish pieces once the vegetables are nearly cooked.
Now cover the pan and bring it boil for another 10-15 mins.
Serve it hot with steamed rice.


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