Doi Potol Recipe | Dahi Parwal | How to make Doi potol

The recipe name Doi Potol is a pure Bengali name where ‘Doi’ stands for ‘Yogurt’ and the word ‘Potol’ stands for ‘Pointed Gourd’. The hindi translation of this dish name is Dahi Parwal. Many people in north India prepare Dahi parwal with same main ingredients but Bengali Doi potol preparation is quite different from it.

Bengali Doi Potol recipe is prepared in two different ways. One using onion garlic paste masala and another one without using onion garlic. Most of the old people say that traditional Doi Potol recipe is a no onion garlic recipe. The spicy version of Doi potol is the improvised version of the traditional dish. Any ways, in both the ways Doi Potol tastes divine. Today I am going to share the no onion no garlic recipe of Doi Potol with you. I got this recipe from my mother and she in turn got it from her mother. So, you can call it a century old authentic recipe.

No onion garlic recipes play a vital role in any Bong house because in most of the Bong houses, they consider at least a day from week as a no onion garlic day or a veg day. These recipes work absolutely stunning on those days. Doi potol is a great option for any vegetarian days and puja days.

Many people think there are only few Bengali veg recipe in Bengali cuisine because bengalis mostly eat only fish in their meal with some sides like dal, bhaji etc. But there are many traditional, delectable and authentic Bengali veg recipes and every Bong is crazy for those veg food too. Aloo posto, Chanar Dalna, Chanar korma, Posto Bata, Maan Kochu Bata, Doi Potol are few finest names of Bengali veg recipe. You can easily get these in most of the reputed Bengali restaurants of West Bengal and Bangladesh.

Traditional Bengali food has always attracted me since my childhood, especially Bengali veg recipe. I still remember how I used to wait for the Saturdays because that is the veg day of the week in our house. My mom used to cook many amazing Bengali veg recipes and Doi Potol is one of them.

When I was preparing Doi Potol recipe for the first time after marriage, my husband was not confident about the dish because it’s a no onion garlic recipe. But his jaw dropped completely after tasting the dish. Now, it’s one of his favourites veg curry recipes.

Doi Potol recipe is a very simple and easy recipe. It gets prepared very quickly without any hassle. The longest part of the recipe is to cut and clean the pointed gourds. Doi potol recipe has thick and creamy gravy but surprisingly its very light and healthy. In fact, we need very limited and handful of ingredients to prepare this delish.

Doi Potol recipe with step by step photos and instructions have been provided in the ‘Instructions’ section. But before directly jumping into the recipe, let me share few interesting facts about the recipe and the key ingredient pointed gourd.

Health Benefits of Pointed Gourd

How to make Doi Potol?

To prepare Doi Potol recipe, first I have cut and cleaned the pointed gourd (Parwal) nicely. It is one of the most important part of the recipe.

Then I have taken yogurt into a jar of a blender. I have added Gram flour (Besan), some black pepper corns into the jar and blended it till smooth. The Besan resists the yogurt to get curdled.

To stop yogurt to curdle, few more things need to be taken care of preparing any yogurt-based gravy.

This traditional Bengali food requires very less preparation time. The main reason behind this is that it is a no onion garlic recipe. In fact, it does not require any special masala ingredients like cashew paste or poppy seeds paste etc. Doi Potol is a very simple and sleek recipe.

To flavour up the Doi Potol recipe, I have used cloves, bay leaf and cinnamon sticks for tempering. These whole spices make the oil aromatic. I have used ginger paste, cumin powder, coriander powder, garam masala powder and a pinch of cardamom powder into the curry. All of these together make the Doi Potol smell divine.

I have used both red chilli powder and green chillies to give a spicy kick to the dish. If you like less spicy then you can use either of the one.

The gravy of the Doi Potol recipe is neither too thick nor too runny. It has moderate consistency. So, I have added half cup of water for the curry.

Ingredients:

• ½ cup Yogurt
• 1 teaspoon Sugar
• ½ tablespoon Gram flour (Besan)
• 6-8 Black pepper corns

• 500 grams Pointed gourd (Parwal)
• ½ tablespoon Ginger paste
• 3-4 Green chillies
• 1 Bay leaf
• 3 Cloves
• 2-inch Cinnamon stick
• 1 teaspoon Turmeric powder
• 1 teaspoon Red Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• ½ teaspoon Garam masala powder
• 1 pinch of Cardamom powder
• Salt to taste
• ½ cup of Water for Gravy
• Oil for cooking

1. Cut both the edges of all the pointed gourds.
   

2. Partially peel the skin of the pointed gourds as shown in the picture.
   

3. Split the pointed gourds slightly with the help of a knife from the sides. But make sure it should not get cut into pieces.
   

4. Wash them nicely and keep them aside.
   

1. Add ½ cup yogurt into a jar of a blender.
   

2. Add sugar into the jar. It helps to cut the sourness of yogurt.
   

3. Add gram flour, black pepper corns into the jar.
   
   

4. Run the blender for 30 seconds till smooth. Keep the Yogurt sauce aside.

1. Take a pan on flame and make it completely dry.
2. Add oil into the pan and wait until the oil is hot.
3. Add bay leaf, cloves, cinnamon stick and let them crackle.
   

4. Add the pointed gourds into the pan and cook them in medium high flame for 2 minutes.
   

5. Flip the pointed gourds and fry the other side for another 2 minutes.
   

6. Add salt, turmeric powder and give a nice mix.
   

7. Add ginger paste and give a nice mix.
   

8. Cook it in low flame until the raw smell goes away.
9. Add green chillies and give a nice mix.
   

10. Cover the pan and cook them in low flame for another 5 more minutes until they become tender. Stir occasionally in between.
11. Add cumin powder, coriander powder and give a nice mix.
    

12. Cook the masala in lowest flame for a minute.
13. Add the yogurt sauce into the pan and mix it properly.
    
    

     

14. Cook the sauce for a minute in low flame.
15. Add water and give a nice stir.
    

16. Cover the pan and put the flame in high until the gravy simmers.
17. Switch off the flame and add garam masala powder and cardamom powder into the curry. Stir the masala into the curry evenly.
    

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