Hello, I am Clara. Today, we’re going to prepare potoler rezala (parwal / pointed gourd curry) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Potoler Rezala (Parwal / Pointed Gourd Curry) Recipe

Potoler Rezala (Parwal / Pointed Gourd Curry) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Potoler Rezala (Parwal / Pointed Gourd Curry) is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have potoler rezala (parwal / pointed gourd curry) using 27 ingredients and 9 steps. Here is how you cook it.

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

1. Take 10 Potol / Parwals / Pointed Gourds, scraped
2. Prepare 3 tbsp. mustard oil
3. Get 1 tbsp. ghee
4. Make ready 1-2 bay leaves
5. Take 1 inch cinnamon stick
6. Take 2 green cardamoms
7. Make ready 4 cloves
8. Take 2 dry red chilies
9. Make ready 1 onion, roughly chopped
10. Get 1 inch ginger
11. Take 3-4 garlic cloves
12. Make ready 1 cup yoghurt
13. Make ready 8-10 cashew nuts
14. Make ready 1 cup milk
15. Make ready to taste salt
16. Take 2 green chilies
17. Make ready 1 tsp. kewra water
18. Prepare As required chopped coriander leaves to garnish
19. Prepare Dry roast & grind -
20. Get 1 tbsp. coriander seeds
21. Take 1 tsp. cumin seeds
22. Take 1 mace
23. Take pinch nutmeg
24. Prepare 1 tsp. peppercorns
25. Take 2 green cardamoms
26. Make ready 4 cloves
27. Make ready 1/2 inch cinnamon stick

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

1. Blend together cashew nuts and yoghurt till smooth. Grind the onion, ginger and garlic to a paste. Keep them aside.
2. Dry roast the spices & then grind. Scrape potol & give a slight slit on either sides.
3. Heat 2 tbsp. oil & stir fry the potol till light brown. Keep aside.
4. Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamoms, cloves and dry red chilies.
5. Add ground onion paste & sauté for 1-2 minutes.
6. Add the dry spices & give it a stir. Now add yoghurt & simmer for 2-3 minutes.
7. Add fried parwals & mix well. Cover & cook till oil separates.
8. Add milk, salt & green chilies. Cover & simmer till gravy thickens - to the desired consistency. When done, add kewra water.
9. Garnish with coriander leaves & enjoy with naan, paratha, roomali roti, rice, pulao, etc.

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