Easy Doi Potol Recipe: A Taste of Bengal at Home
Bengali cuisine is known for its rich flavors and diverse range of dishes that leave a lasting impression on your taste buds. One such culinary gem is the Doi Potol recipe. A classic Bengali dish, Doi Potol features tender pointed gourds (Potol) cooked in a luscious yogurt-based gravy.
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The combination of aromatic spices and the tanginess of yogurt creates a harmonious symphony of flavors that will transport you to the land of Bengal.
In this recipe guide, we unravel the secrets of this traditional dish and provide a detailed guide on the Doi Potol recipe.
About Doi Potol recipe :
The word “doi” refers to yogurt in Bengali, and “Potol” translates to pointed gourd. The dish is characterized by its smooth and creamy texture, balanced with the subtle sweetness of the gourds.
For the Doi Potol recipe, peel the gourds and make slits on them. In a bowl, coat the gourds with turmeric powder, red chili powder, coriander powder, garam masala, and salt. Heat mustard oil in a pan, add cumin seeds and let them crackle. Place the marinated gourds in the pan. then add yogurt and cook on low heat until tender. Garnish with fresh coriander leaves and serve the creamy Doi Potol.
Doi Potol is typically served as a main course dish and pairs wonderfully with steamed rice or roti or naan.
Here is a detailed and easy Doi Potol recipe.
Ingredients :
- 500 grams of pointed gourds (Potol)
- 1 cup plain yogurt
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon sugar
- Salt to taste
- Fresh coriander leaves for garnishing
How to make Doi Potol?
Firstly, wash the pointed gourds thoroughly under running water. Then trim the ends and peel off the outer skin using a peeler or a knife.
After that, Make two small slits lengthwise on each gourd, being careful not to cut them all the way through.
This will allow the flavors of the spices and yogurt to penetrate the gourds while cooking.
Take the peeled and slit pointed gourds and gently coat them with turmeric powder, red chili powder, coriander powder, garam masala, sugar, and salt.
After that, fry them in oil. Keep aside.
Now, heat mustard oil in a deep pan or kadai over medium heat.
Then add cumin seeds and allow them to crackle, releasing their aromatic flavors.
After that, add spices and yogurt. Mix it properly.
Carefully place the marinated pointed gourds into the pan and stir gently to coat the gourds with the yogurt and spices.
Then add more yogurt to the pan and mix it.
Cover the pan and let the gourds cook on low heat for about 10-15 minutes, or until they are tender and cooked through. Stir occasionally to prevent sticking.
Once the gourds are cooked, remove the pan from heat.
Garnish the Doi Potol with freshly chopped coriander leaves, which will add a refreshing touch and a burst of flavor.
Doi Potol is now ready to be served.
Tips to make perfect Doi Potol
- Choose fresh and tender pointed gourds for the best results.
- Adjust the spice levels according to your preference. Add more or less chili powder based on your desired level of heat.
- If you prefer a smoother gravy, you can blend the yogurt mixture before marinating the gourds.
- For a richer and creamier texture, you can use Greek yogurt instead of plain yogurt.
- Adding a pinch of sugar helps balance the flavors and enhances the natural sweetness of the gourds.
- Experiment with different garnishes like roasted cumin powder or grated coconut for added flavor variations.
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RECIPE CARD
Easy Doi Potol Recipe: A Taste of Bengal at Home
Course: MainCuisine: Bengali, IndianDifficulty: Easy4
servings5
minutes20
minutes25
minutesA classic Bengali dish, Doi Potol features tender pointed gourds (Potol) cooked in a luscious yogurt-based gravy. In this recipe guide, we unravel the secrets of this traditional dish and provide a detailed guide on the Doi Potol recipe.
Ingredients :
500 grams of pointed gourds (Potol)
1 cup plain yogurt
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon sugar
Salt to taste
Fresh coriander leaves for garnishing
Directions
- Firstly, wash the pointed gourds thoroughly under running water. Then trim the ends and peel off the outer skin using a peeler or a knife.
- After that, Make two small slits lengthwise on each gourd, being careful not to cut them all the way through.
- This will allow the flavors of the spices and yogurt to penetrate the gourds while cooking.
- Take the peeled and slit pointed gourds and gently coat them with turmeric powder, red chili powder, coriander powder, garam masala, sugar, and salt.
- After that, fry them in oil. Keep aside.
- Now, heat mustard oil in a deep pan or kadai over medium heat.
- Then add cumin seeds and allow them to crackle, releasing their aromatic flavors.
- After that, add spices and yogurt. Mix it properly.
- Carefully place the marinated pointed gourds into the pan and stir gently to coat the gourds with the yogurt and spices.
- Then add more yogurt to the pan and mix it.
- Cover the pan and let the gourds cook on low heat for about 10-15 minutes, or until they are tender and cooked through. Stir occasionally to prevent sticking.
- Once the gourds are cooked, remove the pan from heat.
- Garnish the Doi Potol with freshly chopped coriander leaves, which will add a refreshing touch and a burst of flavor.
- Doi Potol is now ready to be served.
Notes
- Choose fresh and tender pointed gourds for the best results.
- Adjust the spice levels according to your preference. Add more or less chili powder based on your desired level of heat.
- If you prefer a smoother gravy, you can blend the yogurt mixture before marinating the gourds.
- For a richer and creamier texture, you can use Greek yogurt instead of plain yogurt.
- Adding a pinch of sugar helps balance the flavors and enhances the natural sweetness of the gourds.
- Experiment with different garnishes like roasted cumin powder or grated coconut for added flavor variations.
If you try our Doi Potol recipe at your home and love it, then comment below and share this recipe with your friends and family members.
