Simple Way to Prepare Thomas Keller Potoler Rezala (Parwal / Pointed Gourd Curry)

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, potoler rezala (parwal / pointed gourd curry). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook potoler rezala (parwal / pointed gourd curry) using 27 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Potoler Rezala (Parwal / Pointed Gourd Curry):

1. Take 10 Potol / Parwals / Pointed Gourds, scraped
2. Get 3 tbsp. mustard oil
3. Take 1 tbsp. ghee
4. Make ready 1-2 bay leaves
5. Make ready 1 inch " cinnamon stick
6. Make ready 2 green cardamoms
7. Get 4 cloves
8. Prepare 2 dry red chilies
9. Make ready 1 onion, roughly chopped
10. Make ready 1 inch " ginger
11. Make ready 3-4 garlic cloves
12. Take 1 cup yoghurt
13. Make ready 8-10 cashew nuts
14. Prepare 1 cup milk
15. Get to taste salt
16. Take 2 green chilies
17. Make ready 1 tsp. kewra water
18. Take As required chopped coriander leaves to garnish
19. Prepare Dry roast & grind -
20. Make ready 1 tbsp. coriander seeds
21. Prepare 1 tsp. cumin seeds
22. Take 1 mace
23. Prepare pinch nutmeg
24. Prepare 1 tsp. peppercorns
25. Get 2 green cardamoms
26. Make ready 4 cloves
27. Take 1/2 inch " cinnamon stick

Instructions to make Potoler Rezala (Parwal / Pointed Gourd Curry):

1. Blend together cashew nuts and yoghurt till smooth. Grind the onion, ginger and garlic to a paste. Keep them aside.
2. Dry roast the spices & then grind. Scrape potol & give a slight slit on either sides.
3. Heat 2 tbsp. oil & stir fry the potol till light brown. Keep aside.
4. Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamoms, cloves and dry red chilies.
5. Add ground onion paste & sauté for 1-2 minutes.
6. Add the dry spices & give it a stir. Now add yoghurt & simmer for 2-3 minutes.
7. Add fried parwals & mix well. Cover & cook till oil separates.
8. Add milk, salt & green chilies. Cover & simmer till gravy thickens - to the desired consistency. When done, add kewra water.
9. Garnish with coriander leaves & enjoy with naan, paratha, roomali roti, rice, pulao, etc.

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