Potol Gobindo | How to make Potol Gobindo

By Swarnava Halder  |  10th Jul 2016  |  
4.5 from 2 reviews Rate It!
  • Potol Gobindo, How to make Potol Gobindo
Potol Gobindoby Swarnava Halder
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

69

2





About Potol Gobindo

My mother learnt it from my Dida (granny). Dida is no more, but her recipes are still cherished by us.

Potol Gobindo is a popular aromatic and delicious dish. You can try making this amazing Potol Gobindo in your kitchen. This recipe requires 30 minutes for preparation and 30 minutes to cook. The Potol Gobindo by Swarnava Halder has detailed steps with pictures so you can easily learn how to cook Potol Gobindo at home without any difficulty. Potol Gobindo is enjoyed by everyone and can be served on special occasions. The flavours of the Potol Gobindo would satiate your taste buds. You must try making Potol Gobindo this weekend. Share your Potol Gobindo cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Swarnava Halder for inputs. In case you have any queries for Potol Gobindo you can comment on the recipe page to connect with the Swarnava Halder. You can also rate the Potol Gobindo and give feedback.

Potol Gobindo

Ingredients to make Potol Gobindo

  • Pointed gourd (potol) 10 to 12
  • Bay leaves 2
  • Cinnamon 2 sticks
  • Cloves 3 to 4
  • Green cardamom 4 to 5
  • Cumin seeds 1 teaspoon
  • Turmeric powder 2 teaspoon
  • Kashmiri red chilli powder 1 tablespoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Ginger paste 1.5 tablespoon
  • Tomato puree 1/3 cup
  • Gobindobhog rice 1 cup
  • Ghee 2 tablespoon

How to make Potol Gobindo

  1. Peel off the pointed gourd well & mix 1 tsp salt & 1 tsp turmeric powder with it.
  2. Fry the pointed gourd well in mustard oil until they become soft.
  3. Now, in the same oil add bay leaves, cumin seeds, cinnamon, cloves, green cardamom & wait until they splutter.
  4. Now add the tomato puree, mix well & after a couple of minutes add the ginger paste & mix well.
  5. Now add cumin powder, turmeric powder, kashmiri red chilli powder & coriander powder & mix well at a medium flame.
  6. When the masala gets well cooked & oil separates, add the Gobindobhog rice (soaked in water for half an hour) & keep cooking.
  7. When the rice turns brownish, add sugar, salt & the fried pointed gourd & mix well.
  8. After 5 minutes add water & cover the pan.
  9. When the gravy thickens & the vegetables get boiled & well cooked sprinkle some ghee & shahi garam masala from the top & switch off the flame.
  10. The dish is now ready to serve with rice, pulao, roti etc.

My Tip:

Onion and garlic can also be added.

Reviews for Potol Gobindo (2)

Rewa Chadhaa year ago

What is GOVINDBHOG RICE ? Is it some special rice variety or is it TUKRA RICE which is used to prepare Khichdi ?
Reply

Santa Roy Chowdhurya year ago

Reply