Easiest Way to Prepare Delicious Parwal/potol malai korma

Parwal/potol malai korma. Ingredients : Potol or Parwal ot Pointed gourd. Potol Korma Or Parwal Korma Recipe is a vegetarian dish that's cooked with Potol or Parwal or pointed gourd in a thick gravy of nut paste, dry fruits & garnished with Ghee. This Potol recipe is unlike any traditional Korma recipes that demands braising in yogurt.

Potol is the Bengali translation of Parwal and tuleche means picked. As a child, I used to find the usage of this phrase difficult to comprehend. Potol or parwal is a very common vegetable available across the country but mostly popular in the Northern part of India. You can have Parwal/potol malai korma using 18 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Parwal/potol malai korma

1. Prepare 250 gms of parwal (pointed gourd).
2. It's 1 of onion chopped finely.
3. Prepare 1 of small onion cubed.
4. It's 1 tbsp of ginger garlic paste.
5. You need 1 tbsp of fresh cream or malai.
6. Prepare 1 tbsp of coconut paste.
7. Prepare 1 tbsp of tomato puree.
8. It's 1/2 tsp of turmeric.
9. It's 1 tsp of red chilli powder.
10. It's 3 tbsp of refined oil.
11. Prepare 1 tsp of ghee.
12. You need 2 of green cardamoms.
13. It's 1 of small stick cinnamon.
14. Prepare 4 of cloves.
15. Prepare 1 tbsp of raisins.
16. It's 1 tbsp of cashewnut paste.
17. You need 1 tbsp of sesame seed or Char Magaz paste.
18. Prepare 1/2 tsp of garam masala.

Being a seasonal veggie you will only get it during the summer in the months of March through June. I always love to use seasonal veggies as you will get them in their best possible. If using fresh parwal then cut each potol in two halves (not lengthwise). Parwal Sabzi - A simple spicy stir fry made with pointed gourd and potatoes.

Parwal/potol malai korma instructions

1. Cut both ends of parwal and scrape the skin.Make slits in between so that masala enters in the parwal. Smear little salt and turmeric on the parwal and fry them till soft.Make a paste of 1 cubed onion,cashewnuts,sesame seeds or charmagaz, tomato puree and malai. Fry the finely chopped onion crispy brown and set aside..
2. Heat remaining oil and sprinkle half crushed whole garam masala.When they splutter,add the ground paste, turmeric,red chilli powder,salt and sugar to taste and coconut paste.Add the fried parwals and toss till oil leaves side.Add 1/4 th cup water and cook till masala coats parwals.Garnish with fried onion,raisins and sprinkle ghee..

This is famous in central and northern India. It goes well with chapati, paratha or with rice. Aloo Parwal/Pointed Gourd/patal/potol is mainly used in North and East India specially in the states of Orissa and Bengal. This parval vegetable is easy to digest so recommended for the patients with weak digestion,constipation, jaundice and is specially good for stomach ailments. You may also like my another two potol recipe- Doi Potol recipe, Aloo potoler dalna.