Potoler Korma is a traditional Bengali recipe, where parwal / pointed gourd is cooked with a medley of spices in a mustard-cashew based gravy. The gravy is on the thicker side and is typically served as a main course either with any form of rice or any type of Indian bread. So check out an easy step by step pictorial recipe to prepare it.
- 8-10 potol (parwal / pointed gourd), cut lengthwise
- 3 tbsp. +1 tsp. mustard oil
- 1 tsp. panch phoron (Bengali five spice mix)
- 1-2 dry red chilies
- 2 bay leaves
- 1 onion, chopped
- 2-3 garlic cloves
- 1" ginger
- 1 tbsp. mustard seeds
- 8-10 cashew nuts
- 1 tbsp. fresh grated coconut
- 1-2 green chilies
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. coriander leaves to garnish
Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.
Heat 1 tbsp. oil and fry the parwals till light brown. Keep aside.
Heat 2 tbsp. oil and temper with bay leaves, dry red chilies and panch phoron. Allow it to splutter.
Add the onion and fry till light brown. Add the fried parwals, ground paste, salt and turmeric powder. Mix well and add 1-2 cups water.
Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick.
When done, switch off the flame. Add the remaining mustard oil and coriander leaves. Mix well and serve with rice or chapatis.
Note -
You can substitute cashew nut with poppy seeds. I had to skip as it is not available here.
Heat 1 tbsp. oil & fry parwals till light brown. Drain & keep aside.
Heat 2 tbsp. oil & temper with bay leaves, dry red chilies & panch phoron.
Allow it to splutter.
Add the onion and fry till light brown.
Add fried parwals, ground paste, salt & turmeric powder. Mix well.
Add 1-2 cups water. Bring to a boil & simmer, covered, till veggies are
soft and the gravy turns slightly thick.
When done, switch off flame. Add remaining mustard oil coriander leaves.
Serve with rice or chapatis.
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