Niramish doi potol (without onion/garlic) Recipe

Cooking Directions

• STEP 1.Wash and peel the pointed gourds (potols) and make a lengthwise slit on each one.
• STEP 2.Heat oil in a pan and fry the potols until they turn golden brown. Remove and keep aside.
• STEP 3.In the same pan, add cumin seeds, bay leaf, and dry red chilies. Sauté until fragrant.
• STEP 4.Add ginger paste, green chilies, and turmeric powder. Cook for a minute.
• STEP 5.Whisk the yogurt with water and add it to the pan. Stir well to combine.
• STEP 6.Add salt, sugar, and garam masala. Mix everything together and bring it to a gentle boil.
• STEP 7.Add the fried potols to the gravy and simmer for 5-7 minutes until the flavors meld together.
• STEP 8.Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to fry the potols until they are golden brown to enhance their flavor and texture.
• Adjust the amount of green chilies according to your spice preference.
• You can add a pinch of roasted cumin powder for an extra burst of flavor.
• If the gravy is too thick, you can add a little water to adjust the consistency.

Storage and Serving

• Niramish Doi Potol can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Niramish Doi Potol with steamed rice or roti for a complete meal.