Potoler korma Recipe

Cooking Directions

• STEP 1.Peel and slit the pointed gourds lengthwise, removing the seeds.
• STEP 2.Heat oil in a pan and fry the pointed gourds until golden brown. Remove and keep aside.
• STEP 3.In the same pan, add ghee and temper with whole spices like cinnamon, cardamom, and cloves.
• STEP 4.Add chopped onions and sauté until golden brown.
• STEP 5.Make a paste of cashews, poppy seeds, and grated coconut. Add this paste to the pan and cook for a few minutes.
• STEP 6.Add ginger-garlic paste, turmeric powder, red chili powder, and garam masala. Mix well.
• STEP 7.Add fried pointed gourds, salt, and sugar. Cook for a few minutes.
• STEP 8.Add water and simmer until the gourds are cooked and the gravy thickens.
• STEP 9.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose fresh and tender pointed gourds for the best taste and texture.
• Frying the pointed gourds before adding them to the gravy helps to retain their shape and adds a nice texture.
• Adjust the spice levels according to your preference.
• You can also add a splash of milk or cream to make the korma even creamier.

Storage and Serving

• Potoler Korma is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop or in the microwave before serving.