Potol posto or Parwal in poppy seeds gravy | How to make Potol posto or Parwal in poppy seeds gravy

By Paromita Nath  |  11th Jul 2016  |  
4.0 from 2 reviews Rate It!
  • Potol posto or Parwal in poppy seeds gravy, How to make Potol posto or Parwal in poppy seeds gravy
Potol posto or Parwal in poppy seeds gravyby Paromita Nath
  • Prep Time

    45

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

222

2





About Potol posto or Parwal in poppy seeds gravy

This dish is the easiest and one of the tastiest vegetarian dish, my Grandmom's speciality.

Potol posto or Parwal in poppy seeds gravy is one dish which makes its accompaniments tastier. With the right mix of flavours, Potol posto or Parwal in poppy seeds gravy has always been everyone's favourite. This recipe by Paromita Nath is the perfect one to try at home for your family. The Potol posto or Parwal in poppy seeds gravy recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Potol posto or Parwal in poppy seeds gravy is 45 minutes and the time taken for cooking is 30 minutes. This is recipe of Potol posto or Parwal in poppy seeds gravy is perfect to serve 6 people. Potol posto or Parwal in poppy seeds gravy is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Potol posto or Parwal in poppy seeds gravy. So do try it next time and share your experience of cooking Potol posto or Parwal in poppy seeds gravy by commenting on this page below!

Potol posto or Parwal in poppy seeds gravy

Ingredients to make Potol posto or Parwal in poppy seeds gravy

  • Posto or Poppy seeds 100gm
  • Parwal or potol 800gm
  • Onion 2 chopped
  • Potato 2
  • Green chillies 2
  • Salt to taste
  • Turmeric powder 1.5tsp
  • Sugar 1/2tsp
  • oil for cooking

How to make Potol posto or Parwal in poppy seeds gravy

  1. Soak poppy seeds or posto in warm water for 2 hrs. Drain the water and make a paste smooth in mixy, add little water if needed.
  2. Peel the parwal or potol and cut it length wise each four pieces, wash them properly. Peel and cut the potato length wise just like the parwals ,wash them nicely. Marinate the Parwal and potatoes with a 1/2 a tsp salt and turmeric powder.
  3. Heat oil in a heavy bottomed pan, fry the chopped onions, add turmeric powder and the parwal and potatoes, fry them nicely, add salt, keep mixing, as you see it turning little brown, cover and cook for a few minutes until the parwal and potatoes soften. As they soften add sugar and the poppy seed paste or posto paste and mix well, add green chillies, mix the paste nicely over the parwals and potatoes, bring the flame to medium and stir, make sure it does not get burnt yet you get the smell of frying and see the color changing to little brown. Add little oil if needed, fry for few min until the oil separates from the sides.. Do not over fry or else it would get burnt... Serve hot with rice.

Reviews for Potol posto or Parwal in poppy seeds gravy (2)

Geeti Barthakura year ago

very nice
Reply

Shereen Fatimaa year ago

this looks like such an authentic bengali recipe! so nice
Reply