Doi Potol / Dahi Parwal

Name: How to cook Doi Potol / Dahi Parwal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 peoples
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Doi Potol / Dahi Parwal

Niramish Doi Potol or Dahi Parwal without Onion & garlic is cooked with pointed gourds in a subtly sweet & tangy yogurt and ginger based sauce. Doi Potol Bengali style tastes best with white rice.This is the easiest & simplest Parwal recipe you can make- followed recipe of Bethica Das Doi Potol (Parwal in Yoghurt Gravy) #indianrecipes #bengalirecipe #cooksnapchallenge

Ingredient

Food ration :

3 peoples

Cooking time :

25 minutes

250 gms

potol peeled

1/2 tsp

turmeric powder

3 tbsp

mustard oil

bay leaf

100 gms

dahi or yoghurt

cinnamon

Green cardamoms

1/4 tsp

black cumin seeds

green chillies

1/2 tsp

ginger paste

1/4 tsp

kashmiri red chilli powder

dry red chilli

As required

Water

as per taste

Salt

as needed

Sugar

1/2 tsp

coriander powder

1/2 tsp

cumin powder

1/2 tsp

garam masala powder

Cooking instructions

* Step 1

Wash, peel the pointed gourd, cut into long two equal halves, apply salt and keep aside. Whisk the yogurt with Kashmiri red chili powder. Take oil in Kadai sizzle the whole spices until fragrant for a few seconds.

* Step 2

Add the ginger paste, turmeric powder, green chilies, sugar and sauté until it loses the raw aroma. Add the parwal & fry lightly add little water (1/2 cup), cover & simmer over medium-low heat until the potol is cooked through.

* Step 3

Add the whisked Doi or yogurt and cook slowly by turning carefully so that the potol gets coated in gravy. Add coriander and cumin powder and garam masala powder and when oil starts separating take out and Serves with rice.