Bengali Doi Potol Recipe / Doi Potol / Doi Parwal / Dahi Potol / Dahi Parwal - Bengali Recipe

Doi Potol/Dahi Parwal

Tempering ingredients
Oil - 12 tsp
Crushed cardamom - 2
Cumin seeds - 1/2 tsp
Bay leaf - 1
Cloves - 3
Cinnamon - a small stick
Red chillies - 2
Hing - 1/8 tsp
Other ingredients
Parwal /Potol - 11
(peel out the skin)
Onion - 1 large
( grind to a fine paste)
Ginger and garlic paste - 1 tsp (heaped)
Slit green chillies - 2
Thick curd beaten - 1 cup
( make sure its not sour)
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Garam masala powder - 1/2 tsp
Sugar - 1/2 tsp
Ghee - 1 tsp

Method
Wash and peel the parwal,make slits on all sides.Add salt and turmeric powder rub it all sides and leave it for 10 minutes.
Dice the onion and put it in a mixi jar and grind to a fine paste.
Heat 6 tsp oil in a pan and in low flame fry the parwal/potol.fry till all sides are light brown.Remove and keep it aside
In the same pan add remaining oil and add the tempering ingredients.
Add the onion paste and fry till raw smell disappears,add green chillies,ginger and garlic paste saute for 2 to 3 minutes.
Add chilly powder,coriander powder,salt and turmeric powder,saute till oil is separated from the masala.Reduce flame and add the beaten curd mix it well.Mix well make sure they don't curdle.
Add sugar,fried parwal and pour little water,mix well and cook till gravy is thick.
Lastly add ghee and garam masala mix and switch off the stove.
Enjoy with roti or plain rice.


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