Cuisine : Potol Korma (Pointed Gourd in Rich Yogurt Gravy)- How to make this Bengali , Indian Item

 

Potol (pointed gourd) is a much-loved summer vegetable in Bengali cuisine, often prepared in both everyday curries and festive dishes. This recipe, Potol Korma, gives the humble vegetable a royal touch by cooking it in a creamy gravy of yogurt, cashew, melon seeds, and poppy seed paste, along with aromatic spices. The result is a rich, mildly spiced curry that pairs beautifully with steamed rice, pulao, or even parathas.

---

Ingredients

• 8–10 pointed gourds (potol), peeled
• 3 tbsp sour curd (well beaten)
• 1 tbsp cashew nut paste
• 1 tbsp poppy seed paste
• 1 tbsp charmagaz (melon seed) paste
• 1 tsp ginger paste
• 2 green chilies (paste)
• 3 tbsp mustard oil
• 1 tbsp ghee
• ½ tsp garam masala powder
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp cumin powder
• Salt to taste
• 1 tbsp sugar
• For tempering:
  • 2 bay leaves
  • Whole garam masala (2 cloves, 1 cardamom, 1 small stick of cinnamon)

---

Method

1. Peel the pointed gourds, slit them lengthwise, rub with salt and turmeric, and shallow-fry in mustard oil until golden. Set aside.
2. Prepare a smooth paste with cashew nuts, poppy seeds, melon seeds, ginger, and green chilies.
3. Heat mustard oil in a pan, add the bay leaves and whole garam masala for tempering.
4. Add the prepared spice paste and sauté until the oil separates.
5. Stir in the beaten yogurt, cook on low flame, and let it blend well with the masala.
6. Add the fried pointed gourds, season with salt and sugar, and pour in a little water. Cover and cook until the gourds absorb the flavors.
7. Finally, sprinkle garam masala powder and drizzle ghee before removing from heat.
8. Serve hot with steamed rice, pulao, or Indian breads.