Potol Korma | Parwal Korma Recipe | Pointed Gourd Korma
Potol Korma (Parwal Korma) is a creamy and rich vegetarian Indian curry. Parwal korma is made with pointed gourd/ potol/ parwal simmered in luscious onion and nut gravy.
Servings: 4 people
Equipment
- large thick bottomed pan/ large Kadhai
Ingredients
- 10-12 Parwal/ Potol/ Pointed Gourd
- 1 medium Onion chopped
- 1 small Tomato chopped
- 3 tbsp Yogurt/ thick Coconut milk
- 1/2 inch Ginger
- 2 Garlic cloves
- 7-8 Cashew nuts
- 6-7 Almonds
- 1 tbsp Raisins
- 2 Cardamoms
- 1/4 tsp Turmeric powder plus 1/4 tsp to marinate the potol/parwal
- 1 tsp Chilli powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala (Bengali garam masala preferably)
- Salt (as per taste)
- 3-4 tbsp Ghee/Oil
Tempering
- 2 Bay leaves
- 1 inch Cinnamon sticks
- 3-4 Cardamoms
- 4-5 Cloves
Instructions
To make the Onion-nuts Korma paste
- Heat 1 1/2 tbsp of ghee in a pan/kadhai on medium heat and add 2 green cardamoms, small piece of cinnamon and 2 cloves.
- Next add sliced onions, ginger and garlic and saute for 3-4 mins.
- Add in the chopped tomato along with the cashew nuts, almonds and raisins along with some salt and continue sauteing until the tomatoes are soft and mushy.
- Now take it off the heat and let it cool for few minutes. Then make a fine paste of this masala by adding yogurt or coconut milk in a mixer grinder.
TO make the korma curry
- 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 until it’s soft and golden brown. Drain and keep aside.
- Add the rest of the oil in the same pan or kadhai on high heat until it’s smoking hot. Then reduce the heat to medium low. Add cinnamon, cardamom, cloves and bay leaf and fry for few seconds.
- Add the add the masala paste along with chilli powder, turmeric powder, coriander powder and cumin powder stirring continuously.
- Cook the masala for 2-3 minutes until you see oil seeping out of it.
- Add 1 cup of warm water to the masala and mix it well. Bring it to a boil, reduce the heat and simmer for 2 minutes.
- Slowly drop in the fried potol/parwal to the gravy and simmer for 5-6 minutes or until the parwal/potol is cooked through.
- Finally add 1 tsp of ghee and garam masala and stir it well. Take it off the heat.
- Serve it hot with rice or roti.
