First, wash all the potatoes and pointed gourds well.

Next, peel the potatoes and cut them into cubes.

For the potol, you can just scrape the skin with a knife. Then cut them into two to three pieces depending on the size of the veggie.

If you like the seeds then no need to remove them, otherwise scrape out all the seeds and pith. For the matured seeds you might opt for removing them.

Now, transfer them to a bowl and marinate with some salt and turmeric powder. This is done to uplift the taste.

Mix well and keep them aside for some time.

Now, when the veggies are getting rested, make a Bengali-style garam masala.

In a pan dry roast, the cardamon, cinnamon, and cloves.

Roast them until you get the aromas from the aromatics and then let them cool down for a bit.

Put them into a grinder and grind them into a fine powder. It is even better if you have a sil batta or mortar and pestle. This enhances the flavor of the dish.

Next, dice the tomato finely.

Keep all of the powder aside and start the cooking.

In a kadhai take some mustard oil. Heat it until it starts smoking and then put it in the potol/pointed gourd.

Keep the flame low and fry them for about 5 minutes. you can cover and stir them occasionally. This cooks the potol faster.

Check the veggie. If it feels soft enough take it out of the kadhai and set aside. Do not overcook the veggies.

Now in the left-over oil, put in the cubed potatoes and stir well. You can put some oil if needed.

Add in some salt and turmeric powder and fry them until golden brown. Check if they have softened and then remove them from the flame and keep them aside.

Now again in the left-over oil, put in the bay leaves, and cumin seeds.

Give them a stir and fry until they start to crackle.

To this, add in the tomato finely chopped tomatoes and sauté them for about 3 minutes.

When the tomatoes soften, add in the green chilis and ginger paste.

Combine them well and sauté on a medium heat. You will notice that the tomatoes will start to blend in well.

To this, add the cumin powder, coriander powder, Kashmiri red chili powder, salt, and some turmeric powder.

Stir and fry them for around 5 minutes. the oil will separate from the spice mix.

Then, add in the water and mix. Let it simmer for 2 minutes.

Put in the fried aloo and potol and immerse them into the already cooking gravy.

Next, put the sugar and check the salt. If needed add some more and combine everything well.

Now, cover the kadhai with a lid and let it cook on medium-low heat for 5-7 minutes.

You might add a splash of water if the gravy looks dry.

Shimmer till the gravy comes to a desired consistency.

Now, once you are satisfied with the dalna, garnish it with chopped coriander, the already prepared garam masala, and ghee.

Before taking it out of the flame, give a final mix.

Transfer it to a bowl and keep it covered for 5 minutes. Let all the flavours infuse and then it is ready to be served.