Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, potoler korma (parwal / pointed gourd curry). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Potol Korma or Parwal Korma is a shahi vegetarian dish that's cooked with pointed gourd in a thick nut based gravy that's so big on flavors. On a regular basis we Bengalis love our Niremish Potoler dalna, Potol diye Macher jhol, Potol Posto, Potol Bhaja. Even Potol Dolma is a special affair!
Potoler Korma (Parwal / Pointed Gourd Curry) is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Potoler Korma (Parwal / Pointed Gourd Curry) is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have potoler korma (parwal / pointed gourd curry) using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Potoler Korma (Parwal / Pointed Gourd Curry):
- Prepare 8-10 potol (parwal / pointed gourd), cut lengthwise
- Make ready 3 tbsp.+1 tsp. mustard oil
- Prepare 1 tsp. panch phoron (Bengali five spice mix)
- Get 1-2 dry red chilies
- Make ready 2 bay leaves
- Prepare 1 onion, chopped
- Make ready 2-3 garlic cloves
- Get 1" ginger
- Make ready 1 tbsp. mustard seeds
- Get 8-10 cashew nuts
- Get 1 tbsp. fresh grated coconut
- Make ready 1-2 green chilies
- Take 1/2 tsp. turmeric powder
- Get To taste salt
- Get 1 tbsp. coriander leaves to garnish
Dhaba Style Parwal Korma/ Odisha Bhoji Style Potala Korma Parwal Korma/Potala Korma is a delicious & rich vegetarian dish. Village Food Dim Potoler Jhol Recipe Farm Fresh Pointed Gourd With Egg Curry Healthy Parwal Cooking is our video topic. Indian gourd (Parwal) with potatoes cooked with spices. Use canned if fresh not available.
Instructions to make Potoler Korma (Parwal / Pointed Gourd Curry):
- Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.
- Heat oil and fry the parwals till light brown. Drain and keep aside.
- Heat 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.
- Add 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.
- Serve with rice or chapatis.
Pointed gourd/parwal beneficial for improving digestion, treats constipation, reduces flu, fight ageing factors, control blood sugar and cholesterol. Trichosanthes dioica, also known as parwal, parval, pointed gourd, Wild snake gourd, patola, green potato is a vine plant in the Cucurbitaceae family. Mostly known as the Pointed Gourd in English, Parwal is the Hindi name for the gourd and is also known by many other names including Parval in Nepali Parwal is best suited for cooked applications such as stir-frying, sautéing, frying, and boiling. To prepare for cooking, the gourd should be peeled. Parwal sabzi recipe with step by step photos - this aloo parwal recipe is a dry, slightly tangy and tasty dish made with potatoes (aloo) and pointed gourd (parwal).
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