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Potoler Rezala

Bethica Das
10 minutes
Prep Time
20 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Simmering
  • Blending
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. 10-12 Potol / parwals / Pointed Gourds, cut into half and shallow fried
  2. 1 tbsp. ghee
  3. 2 tbsp. mustard oil
  4. 1-2 bay leaves
  5. 1 inch cinnamon stick
  6. 2 green cardamoms
  7. 4 cloves
  8. 1 tbsp. ginger-garlic paste
  9. salt to taste
  10. 2 tbsp. spice powder
  11. 1 tsp. red chili flakes
  12. 1/2 tsp. turmeric powder
  13. 1/2 cup yogurt
  14. 8-10 cashew nuts
  15. 1/2 cup fried onions
  16. 1 tbsp. rose water
  17. Dry roast & grind -
  18. 1 tbsp. coriander seeds
  19. 1 tsp. cumin seeds
  20. 1 mace
  21. 1/8 tsp nutmeg
  22. 1 tsp. peppercorns
  23. 2 green cardamoms
  24. 4 cloves
  25. 1/2 inch cinnamon stick


  1. 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.
  2. Add the ginger-garlic paste, ground spice powder and chili flakes mixed with some water to form a paste. Saute till oil separates.
  3. 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.
  4. 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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Anchal Sinha
Anchal Sinha   Nov-15-2017


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