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Thursday, 9 July 2015

Shahi Potol (Parwal / Pointed Gourd in a Creamy Sauce)


               Potol or Parwal is a common and a favourite vegetable for most of the Bengali crowd. It is cooked in various ways and is relished in many Bengali homes. Today I bring to you Shahi Potol (Parwal), with some fresh grated coconut and sesame seeds added to it to enhance the flavour.

          The base is a smooth creamy texture coming from the use of cream, yoghurt and cashewnuts, sesame seeds and coconut. This awesome and delicious dish can be relished with either rice or any Indian bread. Please check below a step by step method with pictures to prepare it.












  • 8-10 parwals, chopped into roundels
  • 3 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 2 green chilies, slit
  • salt to taste
  • 1/2 cup yoghurt, beaten
  • 8-10 cashewnuts
  • 1 tsp. sesame seeds
  • 2 tbsp. fresh grated coconut
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. pepper powder
  • 1 tbsp. cream
  • 1 tsp. coriander leaves, chopped










          Grind together cashews, sesame seeds and coconut into a smooth paste. Mix with the yoghurt and keep aside. 

          Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside. Heat remaining oil and temper with cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.

         Add the onion and green chilies. Fry till light brown. Now add the ginger-garlic paste and all the powdered spices (except salt) mixed with a little water. Saute till the oil separates.

          Now add the ground cashew-yoghurt mix and continue to saute on a low flame till dry. Add the fried parwals, salt and 2 cups water. 

          Simmer, covered on a low flame till the parwals are soft and the gravy is slightly thick. While serving, drizzle some cream and garnish with coriander leaves.




                         Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain 
                         and keep aside.




                        Heat remaining oil and temper with cumin seeds, cinnamon, 
                        cardamoms and cloves. Saute for a few seconds.




                           Add the onion and green chilies. Fry till light brown. 



                        Now add the ginger-garlic paste and all the powdered spices 
                       (except salt) mixed with a little water. Saute till the oil separates.



                       Now add the ground cashew-yoghurt mix and continue to saute on 
                       a low flame till dry. 




                             Add the fried parwals,




                        Salt and 2 cups water. Simmer, covered till the parwals are soft 
                        and the gravy is slightly thick.




                          Drizzle cream and serve, garnished.









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