Recipe of Super Quick Homemade Potoler Korma (Parwal / Pointed Gourd Curry)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, potoler korma (parwal / pointed gourd curry). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Potoler Korma (Parwal / Pointed Gourd Curry) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Potoler Korma (Parwal / Pointed Gourd Curry) is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook potoler korma (parwal / pointed gourd curry) using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Potoler Korma (Parwal / Pointed Gourd Curry):

1. Make ready 8-10 potol (parwal / pointed gourd), cut lengthwise
2. Take 3 tbsp.+1 tsp. mustard oil
3. Prepare 1 tsp. panch phoron (Bengali five spice mix)
4. Prepare 1-2 dry red chilies
5. Get 2 bay leaves
6. Make ready 1 onion, chopped
7. Take 2-3 garlic cloves
8. Take 1" ginger
9. Get 1 tbsp. mustard seeds
10. Prepare 8-10 cashew nuts
11. Get 1 tbsp. fresh grated coconut
12. Take 1-2 green chilies
13. Make ready 1/2 tsp. turmeric powder
14. Get To taste salt
15. Make ready 1 tbsp. coriander leaves to garnish

Steps to make Potoler Korma (Parwal / Pointed Gourd Curry):

1. Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.
2. Heat oil and fry the parwals till light brown. Drain and keep aside.
3. Heat oil and temper with bay leaves, dry red chilies and panch - phoron. Allow it to splutter.
4. Add the onion and fry till light brown.
5. Add the fried parwals, ground paste, salt and turmeric powder. Mix well.
6. Add water. Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick.
7. When done, switch off the flame. Add the remaining mustard oil and - coriander leaves.
8. Serve with rice or chapatis.

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