Hello, I am Elise. Today, I will show you a way to prepare potoler rezala (parwal / pointed gourd curry) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Potoler Rezala (Parwal / Pointed Gourd Curry) Recipe
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To begin with this particular recipe, we have to prepare a few components. You can cook potoler rezala (parwal / pointed gourd curry) using 27 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Potoler Rezala (Parwal / Pointed Gourd Curry):
- Get 10 Potol / Parwals / Pointed Gourds, scraped
- Take 3 tbsp. mustard oil
- Prepare 1 tbsp. ghee
- Prepare 1-2 bay leaves
- Get 1 inch cinnamon stick
- Make ready 2 green cardamoms
- Take 4 cloves
- Make ready 2 dry red chilies
- Make ready 1 onion, roughly chopped
- Get 1 inch ginger
- Get 3-4 garlic cloves
- Take 1 cup yoghurt
- Get 8-10 cashew nuts
- Prepare 1 cup milk
- Get to taste salt
- Prepare 2 green chilies
- Get 1 tsp. kewra water
- Prepare As required chopped coriander leaves to garnish
- Prepare Dry roast & grind -
- Prepare 1 tbsp. coriander seeds
- Get 1 tsp. cumin seeds
- Get 1 mace
- Make ready pinch nutmeg
- Take 1 tsp. peppercorns
- Take 2 green cardamoms
- Take 4 cloves
- Make ready 1/2 inch cinnamon stick
Instructions to make Potoler Rezala (Parwal / Pointed Gourd Curry):
- Blend together cashew nuts and yoghurt till smooth. Grind the onion, ginger and garlic to a paste. Keep them aside.
- Dry roast the spices & then grind. Scrape potol & give a slight slit on either sides.
- Heat 2 tbsp. oil & stir fry the potol till light brown. Keep aside.
- Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamoms, cloves and dry red chilies.
- Add ground onion paste & sauté for 1-2 minutes.
- Add the dry spices & give it a stir. Now add yoghurt & simmer for 2-3 minutes.
- Add fried parwals & mix well. Cover & cook till oil separates.
- Add milk, salt & green chilies. Cover & simmer till gravy thickens - to the desired consistency. When done, add kewra water.
- Garnish with coriander leaves & enjoy with naan, paratha, roomali roti, rice, pulao, etc.
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