Name: Potoler Rezala recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 10-12 Potol / parwals / Pointed Gourds, cut into half and shallow fried; 1 tbsp. ghee; 2 tbsp. mustard oil; 1-2 bay leaves; 1 inch cinnamon stick; 2 green cardamoms; 4 cloves; 1 tbsp. ginger-garlic paste; salt to taste; 2 tbsp. spice powder; 1 tsp. red chili flakes; 1/2 tsp. turmeric powder; 1/2 cup yogurt; 8-10 cashew nuts; 1/2 cup fried onions; 1 tbsp. rose water; Dry roast & grind -; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1 mace; 1/8 tsp nutmeg; 1 tsp. peppercorns; 2 green cardamoms; 4 cloves; 1/2 inch cinnamon stick

ABOUT Potoler Rezala RECIPE

This recipe calls for a gravy with a slightly thicker consistency. With a slight aroma coming from the rose water and the nutty flavour from the almond paste, this makes it a sure shahi dish. But it is mildly spiced, mostly coming from the ground peppercorns. Enjoy it with naan, paratha, roomali roti, rice, pulao, etc.

Ingredients Serving: 4

10-12 Potol / parwals / Pointed Gourds, cut into half and shallow fried
1 tbsp. ghee
2 tbsp. mustard oil
1-2 bay leaves
1 inch cinnamon stick
2 green cardamoms
4 cloves
1 tbsp. ginger-garlic paste
salt to taste
2 tbsp. spice powder
1 tsp. red chili flakes
1/2 tsp. turmeric powder
1/2 cup yogurt
8-10 cashew nuts
1/2 cup fried onions
1 tbsp. rose water
Dry roast & grind -
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 mace
1/8 tsp nutmeg
1 tsp. peppercorns
2 green cardamoms
4 cloves
1/2 inch cinnamon stick

Instructions

Blend together cashew nuts, fried onion and yogurt till smooth. Keep aside. Heat oil and ghee in a pan and temper with bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the ginger-garlic paste, ground spice powder and chili flakes mixed with some water to form a paste. Saute till oil separates.
Now add the fried parwals, salt, turmeric powder and 2 cups water. Cover and simmer for 4-5 minutes till the gravy is slightly reduced.
Add the cashew nut paste and the rose water. Give it a mix. Cover and cook a further 1-2 minutes. Serve, garnished with sliced onion and coriander leaves.

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