Name: Potoler Korma recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8-10 potol (parwal / pointed gourd), cut lengthwise; 3 tbsp. + 1 tsp. mustard oil; 1 tsp. panch phoron (Bengali five spice mix); 1-2 dry red chilies; 2 bay leaves; 1 onion, chopped; 2-3 garlic cloves; 1" ginger; 1 tbsp. mustard seeds; 8-10 cashew nuts; 1 tbsp. fresh grated coconut; 1-2 green chilies; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. coriander leaves to garnish

ABOUT Potoler Korma RECIPE

This is a traditional Bengali recipe, where parwal / pointed gourd is cooked with a medley of spices in a mustard-cashew based gravy. The gravy is on the thicker side and is typically served as a main course either with any form of rice or any type of Indian bread.

Ingredients Serving: 4

8-10 potol (parwal / pointed gourd), cut lengthwise
3 tbsp. + 1 tsp. mustard oil
1 tsp. panch phoron (Bengali five spice mix)
1-2 dry red chilies
2 bay leaves
1 onion, chopped
2-3 garlic cloves
1" ginger
1 tbsp. mustard seeds
8-10 cashew nuts
1 tbsp. fresh grated coconut
1-2 green chilies
1/2 tsp. turmeric powder
salt to taste
1 tbsp. coriander leaves to garnish

Instructions

Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.
Heat 1 tbsp. oil and fry the parwals till light brown. Drain and keep aside.
Heat 2 tbsp. oil and temper with bay leaves, dry red chilies and panch phoron. Allow it to splutter.
Add the onion and fry till light brown.
Add the fried parwals, ground paste, salt and turmeric powder. Mix well.
Add 1-2 cups water. Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick.
When done, switch off the flame. Add the remaining mustard oil and coriander leaves.
Serve with rice or chapatis.

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