Name: Doi potol recipe by Nandini Mitra at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 12 pieces of Potol (parwal); 2 tablespoons ginger garlic paste; 1/2 cup boiled onion paste; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chilli powder; 1/2 teaspoon salt; 1/2 teaspoon Sugar; 1/2 teaspoon garam masala powder; 2 cloves; 2 green cardamom; Bay leaf- 1; 1/2 inch piece of cinnamon; 1/2 cup dahi; 2 green chillies slit in half lengthwise; 4 tablespoons of mustard oil

ABOUT Doi potol RECIPE

Potol or parwal can be cooked as a vegetarian dish or can be cooked as a non-vegetarian dish. Doi potol is one of the vegetarian options .

Ingredients Serving: 4

12 pieces of Potol (parwal)
2 tablespoons ginger garlic paste
1/2 cup boiled onion paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon salt
1/2 teaspoon Sugar
1/2 teaspoon garam masala powder
2 cloves
2 green cardamom
Bay leaf- 1
1/2 inch piece of cinnamon
1/2 cup dahi
2 green chillies slit in half lengthwise
4 tablespoons of mustard oil

Instructions

Scrape the outer surface of the Potol and cut off both the ends and make cuts on the surface of the potol and keep aside.
Whisk the curd and keep aside.
Heat oil in a pan and fry the patol till they start turning a little brown. Take out and keep on a plate. To the hot oil add bay leaf, cloves, cardamom and cinnamon.
Now add the onion paste, ginger garlic paste. Saute the masala till the oil separates, about five minutes.
Add the dry powdered masala and cook for another few minutes.
Finally add the fried Potol, salt, sugar and whisked curd and mix. Add ½ cup of water and bring the curry to a boil.
Turn down the flame and let the curry simmer for 5 minutes and then check if the potol is well cooked. Check the gravy for seasoning. Turn off the gas and serve hot with steamed rice or chappati.

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