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Doi Potol | Dahi Parwal

Doi Potol is a vegetarian easy Indian recipe from Parwal, known as potol in Bengali, and it is prepared in the form of spicy curry and often eaten with rice or chappati. Doi potol, as it is called in Bengali, is one of the most popular vegetarian recipes in Bengal as well as the rest of India and a popular dish in Bangladesh too.

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Doi potol, which literally means parwal, which is cooked with dahi (curd cheese) this is why the recipe is also called doi potol or dahi parwal. Indian recipe with Parwal fried and then mixed in curd (doi) sauce. This dish is a traditional Bengali delicacy especially enjoyed at the time of Durga Puja as well with other dishes like Bengali Bhoger Khichuri or masala paratha etc.

You may also like some other snack recipes on my blog – Vegan Spanish Spinach Croquettes – Air Fried, Chili Cheese Toast – Air Fryer Spicy Cheese Toast,  Spinach Corn Sandwich Recipe, Foccacia Recipe (Whole Wheat) – Tomato & Olive. 

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Doi Potol
Doi Potol (Dahi Parwal) is a delicious creamy gravy a popular Bengali dish where potol or parwal is cooked in spicy curd sauce and flavored with aromatic spices.

About Doi Potol/Dahi Parwal Recipe

Doi Potol is a popular Bengali recipe and this spicy version of the dish is a big hit at home. If you put it on your menu today, I guarantee you will receive many compliments from your family. Bengali’s called this doi potol as parwal is prepared with curd and common Indian spices so that one can enjoy its unique and delicious flavor.

In this recipe, the parwals are cooked in a thick yogurt sauce with aromatic Indian spices. Sometimes I grind a few soaked mustard seeds together with poppy seeds but it’s still spicy. Try this delicious recipe and impress your loved ones and try it yourself!

This is one of the easiest parwal recipes you will ever prepare. It is cooked in a  thick yogurt sauce with aromatic Indian spices such as turmeric, coriander, cinnamon, ginger, nutmeg and cloves, etc.

Fresh healthy green pointed gourds aka potol or parwal washed, peeled, fried until golden brown & then whisked in flavored ginger paste, green chilies & yogurt-based sauce is what exactly this doi potol is all about.

These potols/parwals were medium-sized and they were so fresh when I bought them so I promptly thought of making dahi parwal  in a spicy thick curd gravy along with mustard seeds and poppy seeds paste with these lush parwals. It is a vegetarian recipe where no onion or garlic, or tomato is used. It is cooked in mustard oil which gives this recipe a beautiful flavor.

Doi Potol

Health Benefits of Pointed Guard or Parwal 

  • Pointed gourd aka parwal is a popular Indian vegetable, which can work wonders for our body.
  • The most important benefit of this parwal is that it helps in weight loss very efficiently.
  • It can reduce the percentage of getting cold frequently.
  • It also helps in proper digestion, heals constipation problem, delays the aging process, etc.
  • It also controls cholesterol and sugar levels in our blood.
  • This parwal is highly recommended as it heals headache, wounds, and some skin diseases.

Health Benefits Of Curd Or Dahi

  • It makes your teeth and bones more grounded (much stronger).
  • It improves immunity power 
  • It is utilized as a home solution for getting a light complexion and extraordinary hair
  • It helps in improving digestion. 
  • It is useful for your heart.
  • It helps to lose weight.
  • It eliminates dandruff.
  • Improves vaginal well-being.

Doi Potol

Check Doi Potol/Dahi Parwal Video Recipe

Ingredients 

  • Pointed gourd/parwal –  This vegetable is also known as Potol or Parwal: Tips should be eliminated and mostly stripped.
  • Ginger –  We are using a paste here along with green chilies.
  • Green Chilies – You can include 3 to 4 silted green chilies in the sauce also. You can spice up according to your level.
  • Yogurt – Curd is whisked into a smooth paste. Make sure there is no lump there.
  • Dry Spices – Cumin powder, Coriander powder, turmeric powder, and Kashmiri red Chili powder or Deggi Mirch. I am using kashmiri red chilly powder to have a great color.
  • Whole spices –  This whole spices which include Cinnamon, green cardamoms, Bay leaf is added for their aromatic flavor.
  • Sugar-  Imparts a sweet taste and removes the tartness of the yogurt. But if you don’t like sweetness in your dish then don’t hesitate to skip it.
  • Ghee – Use it as a topping and it gives a very delicious taste to the entire dish.
  • Bengali Garam Masala powder – This special masala consists of cloves, cinnamon sticks, and cardamom. We grind them into a coarse powder. Many also add black peppercorn as well as Dry red chilly.
  • Cooking oil – I will recommend you to use mustard oil if not available then use any vegetable oil or refined oil.

How to make Doi Potol/Dahi Parwal Recipe step by step with photo:

1. In a bowl mix poppy seeds with white mustard seeds. Add hot water and soak for 1 hour. Then blend it into a smooth paste.

Doi Potol

2. In a bowl whisk the yogurt along with 1/2 cup of water and keep aside.

Doi Potol

3. Wash and peel the parwal diagonally as shown in pick and video then prick it with the help of a fork. Add little salt and turmeric powder and marinate it. Keep it aside for 10 minutes.

Doi potol

4. In a small bowl add cumin powder, coriander powder, turmeric powder, and kashmiri red chilly powder with 1/4 cup of water and whisk into a smooth paste. Keep it aside.

Doi Potol

5. Heat 4 tbsp of mustard oil in a pan or kadai on medium flame. When smokes arise from oil fry the parwal till they are soft and golden brown. Drain out and keep aside.

Doi Potol

Doi Potol

6. In the same pan in the same oil on medium-low flame add cinnamon sticks, cardamom, cloves, and bay leaf and fry for 10 seconds.

Doi potol

Doi Potol

7. When the aroma arises from the whole spices add the ginger paste and green chilies and fry for 1-minute stirring frequently.

Doi Potol

8. Now pour in the spice paste we prepared and sauté for 1-2 minutes.

Doi Potol

9. Add posto & sorshe paste we prepared. Mix a little water in the blender and pour the rest paste.

Doi Potol

10. When you see the oil separating from the masala. Now on the lowest heat add 2 tbsp of yogurt stirring continuously.

Doi Potol

Doi Potol  

11. Now on low flame stir this will avoid the yogurt from curdling. Add 2 more tbsp of yogurt stirring continuously. Then slowly pour in the rest yogurt and stir continuously.

Doi Potol

Doi Potol

12. Now add salt and sugar and stir.

Doi Potol

Doi Potol

13. Now add in the fried parwal/potol and mix well with the yogurt sauce. Check for salt and sugar if required.

Doi Potol

14. Cover and cook for 10 minutes until the parwal is cooked. Finally, add the Bengali garam masala powder and cook for another 1 minute. Turn off the heat.

Doi Potol

Doi Potol

15. Finally sprinkle with chopped coriander leaves and serve it hot with rice or roti.

Doi Potol

16. Serve hot with rice, pulao, or chappati.

Doi Potol

Important Suggestion To Keep In Mind

  • Include 1/2 cup vinegar in 4 cups water, let them rest for 30 mins. Flush and drain. You can trade the vinegar with 3 tbsp of baking soda or salt. This method helps eliminate pesticides, germs, and micro-organisms from the parwal.
  • Take equal amounts of cloves, cinnamon & green cardamom over medium-high and roast for 1 min. Granulate them in a blender to shape a fine powder. Store it in an airtight container and you can use later.
  • Always minimize the heat to the lowest flame to avoid curdling of the yogurt. Stir continuously after adding the yogurt to the pan.
  • Skip adding the green chilies if you do not want to make it spicy especially when making for children. Add Kashmiri red chili powder for that delicious red color and don’t add deggi mirch as it is quite hot. So level up to spice according to your choice.
  • Take oil of your choice and flavor level as indicated by your inclination or preference.

Serving Suggestion

You can serve this easy recipe of Doi Potol with hot white rice or pulao, Chapati, Poori, or Naan and a side of salads.

A healthy meal all together indeed!

Storage Suggestion

Doi Potol or Dahi Parwal can be kept good for 3 to 4 days in the refrigerator. Store it in airtight container.

Then reheat in a kadai or microwave before serving.

Frequently Asked Questions

Can we make it less spicy food? 

Yes, of course, skip adding the green chilies. Add Kashmiri red chili powder instead and do not add deggi mirch or red chilly powder otherwise it will make the gravy spicy.

How to make it with onion & garlic?

Just add 2 tbsp onion paste to the oil before adding the ginger paste. Sauté the mixture till the raw smell from onion goes away. Add about 1/2 tbsp of garlic paste and 1/2 tbsp ginger paste. Then follow the same remaining process.

Don’t prefer sweetness to the gravies? 

Simply skip adding sugar.

Print
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Doi Potol

Doi Potol | Dahi Parwal


  • Author: Sanchita Dey
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Description

Doi Potol (Dahi Parwal) is a delicious creamy gravy a popular Bengali dish where potol or parwal is cooked in spicy curd sauce and flavored with aromatic spices.


Ingredients

Scale
  • 14 to16 – Potol/parwal/pointed gourd washed
  • 2 tbsp – Poppy seeds/Khus Khus
  • 2 tbsp – White mustard seeds
  • 3/4 cup Yogurt
  • 2 tsp Ginger grated
  • 23 green chilies slit
  • 1/2 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1 tbsp Chili powder
  • 2 Bay leaves
  • 12 Cinnamon sticks
  • 34 Green Cardamoms
  • 34 Cloves
  • 1/4 tsp Bengali garam masala powder
  • Salt as per taste
  • 12 tsp Sugar/sweetener
  • 34 tbsp Mustard oil

Instructions

1. In a bowl mix poppy seeds with white mustard seeds. Add hot water and soak for 1 hour. Then blend it into a smooth paste.

Doi Potol

2. In a bowl whisk the yogurt along with 1/2 cup of water and keep aside.

Doi Potol

3. Wash and peel the parwal diagonally as shown in pick and video then prick it with the help of a fork. Add little salt and turmeric powder and marinate it. Keep it aside for 10 minutes.

Doi potol

4. In a small bowl add cumin powder, coriander powder, turmeric powder, and kashmiri red chilly powder with 1/4 cup of water and whisk into a smooth paste. Keep it aside.

Doi Potol

5. Heat 4 tbsp of mustard oil in a pan or kadai on medium flame. When smokes arise from oil fry the parwal till they are soft and golden brown. Drain out and keep aside.

Doi Potol

Doi Potol

6. In the same pan in the same oil on medium-low flame add cinnamon sticks, cardamom, cloves, and bay leaf and fry for 10 seconds.

Doi potol

Doi Potol

7. When the aroma arises from the whole spices add the ginger paste and green chilies and fry for 1-minute stirring frequently.

Doi Potol

8. Now pour in the spice paste we prepared and sauté for 1-2 minutes.

Doi Potol

9. Add posto & sorshe paste we prepared. Mix a little water in the blender and pour the rest paste.

Doi Potol

10. When you see the oil separating from the masala. Now on the lowest heat add 2 tbsp of yogurt stirring continuously.

Doi Potol

Doi Potol  

11. Now on low flame stir this will avoid the yogurt from curdling. Add 2 more tbsp of yogurt stirring continuously. Then slowly pour in the rest yogurt and stir continuously.

Doi Potol

Doi Potol

12. Now add salt and sugar and stir.

Doi Potol

Doi Potol

13. Now add in the fried parwal/potol and mix well with the yogurt sauce. Check for salt and sugar if required.

Doi Potol

14. Cover and cook for 10 minutes until the parwal is cooked. Finally, add the Bengali garam masala powder and cook for another 1 minute. Turn off the heat.

Doi Potol

Doi Potol

15. Finally sprinkle with chopped coriander leaves and serve it hot with rice or roti.

Doi Potol

16. Serve hot with rice, pulao, or chappati.

Doi Potol

 

Notes

  • Include 1/2 cup vinegar in 4 cups water, let them rest for 30 mins. Flush and drain. You can trade the vinegar with 3 tbsp of baking soda or salt. This method helps eliminate pesticides, germs, and micro-organisms from the parwal.
  • Take equal amounts of cloves, cinnamon & green cardamom over medium-high and roast for 1 min. Grind them in a blender to form a fine powder. Store it in an airtight container and you can use later.
  • Always minimize the heat to the lowest flame to avoid curdling of the yogurt. Stir continuously after adding the yogurt to the pan.
  • Skip adding the green chilies if you do not want to make it spicy especially when making for children. Add Kashmiri red chili powder for that delicious red color and don’t add deggi mirch as it is quite hot. So level up to spice according to your choice.
  • Take oil of your choice and flavor level as indicated by your inclination or preference.
  • Category: Main Course
  • Cuisine: Bengali, Indian

Nutrition

  • Serving Size: 4
  • Calories: 120 Kcal

Keywords: bengali recipes,pinch of flavours,doi potol,dahi parwal,parwal recipe,bengali doi potol,patol recipe,potol recipe,potol er torkari,doi diye potol,pointed gourd recipe,traditional bengali reicpe,bengali potol recipe,bengali parwal recipe,doi potol recipe,pointed gourd with curd,dahi masala parwal,dahiwala parwal,patol,potol,doi masala parwal recipe,potol doi recipe,bengali cooking,bangladeshi cooking,pointed gourd in poppy seed gravy

Note: A rough estimate of nutrition is provided.

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