Parwal (Pointed Gourd) Butter Masala

          This is the my version of the very popular Chicken Butter Masala and Paneer Butter Masala. I made use of Parwal, a seasonal vegetable, but with a slight twist. I added some beaten yoghurt instead of the cream that is traditionally used as I wanted to keep the gravy light to suit my palate. 

          The end product turned out real yummy and lip smacking. The butter and the chili powder can be adjusted according to your preference. Serve as a side dish with any form of rice or Indian bread. So come let me take you through the process of making this fusion recipe through a step by step pictorial recipe to prepare it. 

• 6-7 parwals, scraped and slightly slit from both ends 
• 2 tbsp. oil
• 2 tbsp. butter
• 1" cinnamon stick 
• 2 green cardamoms 
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/2 cup tomato puree
• 1/2 cup beaten yoghurt
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

           Heat oil and 1 tbsp. butter in a pan. Fry the slit parwals till light golden in colour. Drain and keep aside. 

          Temper the same oil with cinnamon, cardamoms and cloves. Add the onion and sauté till light brown. 

          Add the ginger-garlic paste and green chili paste. Give it a stir and then add all the dry spices. Mix well. 

          Add the tomato puree. Mix well and sauté till the oil separates. Then add the yoghurt and keep stirring for a minute. 

          Now add 1/2 cup water and the fried parwals. Cover and simmer for 4-5 minutes or till the parwals turn soft. 

           Switch off the flame and add the remaining butter, kasuri methi and coriander leaves. Give it a stir and serve as a side dish with any form of rice or Indian bread. 

                       Heat oil & 1 tbsp. butter. Fry parwals till light golden. Keep aside. 

                       Temper same oil with cinnamon, cardamoms & cloves. Add onion and 
                       sauté till light brown. 

                        Add ginger-garlic paste & green chili paste. Give it a stir.

                      Then add all the dry spices. Mix well.

                     Add tomato puree. Mix well & sauté till oil separates.

                    Then add yoghurt & keep stirring for a minute. 

                   Add 1/2 cup water & fried parwals. Cover & simmer for 4-5 minutes or till
                   the parwals turn soft. 

                     When done, add remaining butter, kasuri methi & coriander leaves. 

                   Serve as a side dish with any form of rice or Indian bread.