Steps to Make Favorite Doi Potol / Pointed gourd on curd gravy
Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, How to Make Perfect Doi Potol / Pointed gourd on curd gravy. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Doi Potol / Pointed gourd on curd gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Doi Potol / Pointed gourd on curd gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Doi Potol / Pointed gourd on curd gravy is 30 - 40 min. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can cook Doi Potol / Pointed gourd on curd gravy using 15 ingredients and 7 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Take to make Doi Potol / Pointed gourd on curd gravy:
- 5 pieces Potol (parwal)
- 1 tablespoons ginger garlic paste
- 1/2 cup onion paste
- 1/2 cup tomato puree
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chilli powder(optional)
- 1/2 teaspoon Sugar
- 2 pinch garam masala powder
- 1/2 cup dahi
- 1/3 cup posto/ khaskhas paste
- 3 green chillies slit in half lengthwise
- 4 tablespoons mustard oil
- 1 tsp Cumin for tempering
- to taste Salt
Instructions to make Doi Potol / Pointed gourd on curd gravy
- Scrape the outer surface of the Potol and cut off both the ends and make cuts on the surface of the potol and keep aside.
- Whisk the curd and keep aside.
- Heat oil in a pan and fry the patol till they start turning a little brown. Take out and keep on a plate.
- To the hot oil add cumin.
Now add the onion paste, ginger garlic paste, salt, cumin powder and tomato puree. - Add posto paste and whisked curd and mix. Saute the masala till the oil separates.
- Add ½ cup of water and bring the curry to a boil. Finally add fried potols.
- Turn down the flame and let the curry simmer for 5 minutes and then check if the potol is well cooked. Sprinkle garam masala powder. Turn off the gas and serve hot with steamed rice or chappati.
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