Name: Shahi Parwal recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 8-10 parwals, chopped into roundels; 3 tbsp. oil; 1/2 tsp. cumin seeds; 1" cinnamon stick; 2 green cardamoms; 4 cloves; 1 onion, chopped; 1 tsp. ginger-garlic paste; 2 green chilies, slit; salt to taste; 1/2 cup yoghurt, beaten; 8-10 cashewnuts; 1 tsp. sesame seeds; 2 tbsp. fresh grated coconut; 1 tsp. roasted coriander-cumin powder; 1/2 tsp. garam masala powder; 1/2 tsp. pepper powder; 1 tbsp. cream; 1 tsp. coriander leaves, chopped

ABOUT Shahi Parwal RECIPE

Potol or Parwal is a common and a favourite vegetable for most of the Bengali crowd. It is cooked in various ways and is relished in many Bengali homes. Today I bring to you Shahi Potol (Parwal), with some fresh grated coconut and sesame seeds added to it to enhance the flavour. The base is a smooth creamy texture coming from the use of cream, yoghurt and cashewnuts, sesame seeds and coconut.

Ingredients Serving: 4

8-10 parwals, chopped into roundels
3 tbsp. oil
1/2 tsp. cumin seeds
1" cinnamon stick
2 green cardamoms
4 cloves
1 onion, chopped
1 tsp. ginger-garlic paste
2 green chilies, slit
salt to taste
1/2 cup yoghurt, beaten
8-10 cashewnuts
1 tsp. sesame seeds
2 tbsp. fresh grated coconut
1 tsp. roasted coriander-cumin powder
1/2 tsp. garam masala powder
1/2 tsp. pepper powder
1 tbsp. cream
1 tsp. coriander leaves, chopped

Instructions

Grind together cashews, sesame seeds and coconut into a smooth paste. Mix with the yogurt and keep aside.
Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside.
Heat remaining oil and temper with cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onion and green chilies. Fry till light brown. Now add the ginger-garlic paste and all the powdered spices (except salt) mixed with a little water. Saute till the oil separates.
Now add the ground cashew-yogurt mix and continue to saute on a low flame till dry. Add the fried parwals, salt and 2 cups water.
Simmer, covered on a low flame till the parwals are soft and the gravy is slightly thick.
Garnish with cream and coriander leaves. Serve hot

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