Doodh Potol (Parwal in Milk Gravy) is a Bengali delicacy where pointed gourd/ parwal/ potol is cooked in milk gravy mildly flavoured with whole spices. Makes a lovely weeknight meal when served it with luchi/puri or roti or rice.
Back with another Bengali potol recipe. Potol/parwal haters please don’t hate me for sharing so many parwal recipes. The parwal supply is too good this year I guess, kochi potol (small/baby parwal) everythime.
I absolutely think you should give this doodh potol a try. It is mild and delicious that there is a possibility you may end up liking the vegetable after all. 😁
Thank me later!!! 😉
Doodh means milk and potol means pointed gourd in Bengali. Potol /parwal is cooked in whole milk (You can use coconut milk for vegan version) which is flavoured with whole spices like cinnamon, cardamoms, cloves and bay leaves. I have also used a paste of posto/ white poppy seeds/khuskhus and nuts to give a little bit of depth to the dish. It is a Niramish potol recipe. No onion or garlic is used to make this yummy dish. Let’s see what ingredients are used to make Dudh potol (Parwal in Milk Gravy).
What are the ingredients used for Doodh Parwal?
- Potol/Parwal/Pointed Gourd
- Doodh/ Milk (whole milk or use coconut for vegan version)
- Poppy seeds
- Cashew nuts and almonds
- Green chillies
- Whole spices (Bay leaves, cinnamon, cardamoms, cloves)
- Dried red chilli
- Cumin powder
- Turmeric powder
- Ghee/ Vegetable oil
30 mins is all it takes to make this lush dish. Let’s see the detailed recipe below.
Here are few parwal/ potol recipe that you can try.
Bengali Doodh potol
Dudh Potol | Doodh parwal | Pointed gourd cooked in Milk
- large thick bottomed pan
- 10-12 medium Potol/ Parwal/ Pointed Gourd
- 1 cup Milk I have used whole milk, you can also make it with coconut milk for vegan version.
- 1/2 inch Ginger grated
- 2-3 Green chillies
- 1 Cumin powder
- 1/4 Turmeric powder
- 1 tsp Ghee
- 1/4 tsp Bengali Garam Masala powder recipe on the blog
- 2-3 tbs Veg Oil/ Mustard Oil
- 2 Bay leaves
- 1 Dried Red Chilli
- 1 inch Cinnamon
- 3-4 Green Cardamoms roughly pounded in pestle motor
- 3-4 cloves Cloves roughly pounded in pestle motor
- Cumin seeds
Ground to paste
- 2 teaspoons White Poppy seeds/khus khus soaked in little warm water for 10 minutes
- 5-6 Cashew nuts
- 5-6 Almonds
- Wash and peel the pointed gourd diagonally and alternatively (as shown in the picture), and prick it with a fork. Marinate it with little salt and turmeric and keep it aside for 5 minutes. Heat 2 tbsp of oil in a large pan on medium heat. When hot fry the parwal/potol until golden brown. Drain and keep aside.
- Next add all the ingredients listed under ground to paste in a mixer grinder and ground it into a fine paste.
- Add the rest of the oil in the same pan or kadhai on medium heat and temper it with cinnamon, cardamom, cloves and bay leaf, dried red chilli and fry for few seconds.
- Next add grated ginger and cumin seeds and sauté for few seconds.
- Add the ground paste to the oil and stir and fry the masala medium heat until the water is evaporated and you get a lovely aroma.
- Add the cumin powder, turmeric powder, salt and sugar/sweetener and stir fry for a minute.
- Next add a cup of warm milk in the mix it well with the masala.
- Now slowly slip in the fried potol in the milk gravy and simmer until the potol is cooked through.
- Finally add ghee and Bengali garam masala powder and mix. take it off the heat.
- Serve it hot with rice or roti or luchi.
I hope you enjoy this Doodh potol (Doodh parwal) as much as we do.
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