Bethica's Kitchen Flavours: Shahi Potol (Parwal / Pointed Gourd in a Creamy Sauce)

Thursday, 9 July 2015

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

Potol or Parwal is a common and a favorite 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), cooked with yoghurt, fresh grated coconut and sesame seeds that is added to enhance the flavour.

The base is a smooth creamy texture coming from the use of cream, yoghurt and cashew nuts, sesame seeds and coconut. This awesome and delicious dish can be relished with either rice or any Indian bread. So check out the step by step pictorial recipe 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 cashew nuts
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. Sauté 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. Sauté till the oil separates.

Now add the ground cashew-yoghurt mix and continue to sauté 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.