How to Make Award-winning Doi potol / parwal in yoghurt gravy
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Steps to Make Favorite Doi potol / parwal in yoghurt gravy. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Doi potol / parwal in yoghurt 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 / parwal in yoghurt 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 / parwal in yoghurt gravy is 4-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Doi potol / parwal in yoghurt gravy estimated approx 20 mins.
To begin with this particular recipe, we must prepare a few components. You can cook Doi potol / parwal in yoghurt gravy using 16 ingredients and 5 steps. Here is how you can achieve that.
This is authentic bengali recipe called doi potol. This goes really well with steam rice.
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Ingredients and spices that need to be Make ready to make Doi potol / parwal in yoghurt gravy:
- 6-7 pieces parwal or pointed gourd
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chilli paste
- 1-2 small sized onion paste
- 1 tsp turmeric powder
- 1 tsp kashmiri lal mirch powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp jeera
- 1 red chilli
- 1-2 tsp poppy seed paste
- 1/4 cup beaten curd
- as required Oil, preferably mustard oil
- as required Salt (to taste)
- 1/2 tsp sugar
Steps to make Doi potol / parwal in yoghurt gravy
- Firstly, clean the parwal and peel the outer skin (don't remove the skin completely, instead remove the skin such a way that in some portion skin is left.
- Marinate the parwals with pinch of salt & turmeric. Heat a pan, add 1-2 tsp mastard oil and lightly fry the parwals. Take out and keep them aside.
- In the same pan, add 1 tsp oil add jeera and red chilli. Now add garlic paste, ginger paste and green chilli paste and saute for few seconds.
- Add onion paste and saute for another few seconds. Add turmeric, chilli powder, cumin powder and mix well.Add poppy seed paste, curd, salt, sugar and mix well. Cook until oil separates.
- Now add 1/2 cup water. Add the parwals and cover it for 5 minutes to cook. Now add garam masala powder and switch off the flame. Transfer the preparation into a serving bowl. Serve with steam rice.
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