Hello, I’m Joana. Today, I’m gonna show you how to prepare doi potol (parwal in yoghurt gravy) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Doi Potol (Parwal in Yoghurt Gravy) Recipe
Doi Potol (Parwal in Yoghurt Gravy) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Doi Potol (Parwal in Yoghurt Gravy) is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have doi potol (parwal in yoghurt gravy) using 20 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Doi Potol (Parwal in Yoghurt Gravy):
- Get 10-12 Parwal, scraped and slit halfway
- Take 3-4 tbsp. mustard oil
- Prepare 1-2 bay leaves
- Get 1-2 dry red chilies
- Get 1 inch cinnamon stick
- Prepare 2-3 green cardamoms
- Take 5-6 cloves
- Prepare 1 tsp. cumin seeds
- Prepare 1 onion, chopped
- Take 2 slit green chilies
- Take 1 tsp. ginger-garlic paste
- Make ready 1/2 tsp. turmeric powder
- Get 1 tsp. red chilli powder
- Get 1/2 tsp. coriander powder
- Take 12 tsp. cumin powder
- Get 1/2 tsp. garam masala powder
- Prepare 3/4 cup yoghurt, well beaten
- Get 1 tsp. ghee
- Take 1 tsp. coriander leaves, chopped to garnish
- Take 1-2 green chilies. slit to garnish
Instructions to make Doi Potol (Parwal in Yoghurt Gravy):
- Heat 2 tbsp. oil in a pan and fry the parwal till light golden in colour. Drain and keep aside.
- Heat remaining oil & temper with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.
- Add the onion and fry on a medium flame till light brown.
- Add ginger-garlic paste & all the dry spices. Fry well till the oil separates.
- Now add the yoghurt and stir fry till dry.
- Add the fried parwals and green chilies.
- Mix well and add 1 & 1/2 cup water. Cook, covered on a low flame till the parwals are cooked and the gravy turns slightly thick.
- Add garam masala powder and ghee. Give it a stir and switch off the flame.
- Garnish with coriander leaves and green chilies. Serve with plain steamed rice, pulao, jeera rice, parathas or chapatis.
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