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Saturday, 12 September 2015

Potoler Korma (Parwal / Pointed Gourd Curry - Bengali Style)


          Potol (Parwal / Pointed Gourd) can be cooked in various ways like Shorshe Potol (Mustard Parwal), Achari Potol, Potoler Muri Ghonto (cooked with rice), Potoler Jhol (Thin gravy), Aloo Potoler Dalna (Cooked with potatoes), Potoler Dolma (stuffed Parwal), Parwal pepper fry, Shahi Parwal (rich creamy gravy), Potol Bhaja (Parwal fry), Keema Parwal and Potoler Torkari (Curry).

          All the above mentioned recipes can be found in my website. Today I bring to you yet another dish prepared with this most popular veggie in Bengali cuisine. It is Potoler Korma, a traditional Bengali recipe, which is cooked with a medley of spices in a onion-ginger-garlic-coconut based gravy. 

          It is cooked just like a mutton curry in a dry version. Coconut can also be replaced with yoghurt. It is typically served as a main course either with any form of rice or any type of Indian bread. So lets begin preparing it with my easy to follow step-by-step method.








  • 8-10 potol (parwal / pointed gourd), diced
  • 3 tbsp. mustard oil
  • 1 tsp. cumin seeds
  • 1" cinnamon stick
  • 2-3 cardamoms
  • 4-5 cloves
  • 2 bay leaves
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. roasted coriander powder
  • 1 tbsp. fresh grated coconut
  • salt to taste
  • 1 tomato, chopped
  • 1 tsp. garam masala powder
  • 1 tsp. ghee






          In a bowl mix together ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder and coconut with 1/4 cup water. Keep aside.

          Heat 1 tbsp. oil and fry the diced potols till light brown. Keep aside. Heat remaining oil and temper with bay leaves, cardamoms, cinnamon, cloves and cumin seeds. Saute for a few seconds.

          Add the onion and fry till they are light brown. Add the tomatoes and fry till it is mashed up. Now add the prepared paste and saute till the oil separates.

          Add the fried potols and salt and mix well. Add 1/2 - 1 cup water and simmer till the gravy is reduced. 

          Add the garam masala powder and ghee and give it a mix. Serve, garnished with coriander leaves.





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



Heat remaining oil and temper with cumin seeds, cardamoms, cinnamon, 
cloves and bay leaves.



Add onion and saute till light brown.



Then add tomatoes and saute till it is mashed up.



Add the ginger-garlic paste, coconut, turmeric powder, coriander powder, 
cumin powder and red chili powder. Saute till oil separates.



Add the fried potols and salt. Mix well.



Add water and simmer till the gravy reduces.



Finish it off by adding garam masala powder and ghee.










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