Dudh potol or pointed gourd with milk. A no onion garlic delectable curry of pointed gourd or parwal cooked in milk. Milk based sause and very minimal spices made this curry absolutely flavorful and delicious . Its an age old recipe from Bengali cuisine. Curry is lightly spiced and very aromatic. This creamy light flavorful curry is best accompany with steamed rice.
You may like to try some more parwal or pointed gourd recipe from this blog.
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Recipe is very easy and simple. You need very minimal spices to make this light, creamy, delicious and flavourful curry. You can peel off the pointed gourd or peel in strips. Watch video recipe for details. Cut off both ends and make small slits. Wash the pointed gourd well, drain and marinate with salt and turmeric powder.
Make a spice or masala paste with coriander powder, cumin powder, turmeric powder, ginger paste and water. First fry the marinated pointed gourd in vegetable oil. You can use any white oil. Fry pointed gourd till light golden brown. Don’t make too brown, fry lightly. Remove from oil and keep aside. In the same oil add cumin seeds, bay leaf and crushed whole spices. I also used 1 dry red chilli. But its optional. Fry till fragrant.
Add the coriander, cumin, turmeric ginger mixture. Saute till oil separates. Add fried pointed gourd and mix well. Saute for a minute. Add milk, salt and some green chillies. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10-15 minutes or till pointed gourd or parwal becomes soft. Add little sugar and mix well. Taste and adjust the seasoning Add ghee or clarified butter and Bengali garam masala, mix switch off the stove. In Bengali garam masala we use green cardamom, cloves and cinnamon only. Click on the link below for recipe 👇
Your dudh potol or pointed gourd in creamy milk gravy is ready to serve. Enjoy with hot steamed rice, pulao or any Indian flatbread bread.
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Recipe
Pointed gourd or parwal – 7-8
Salt to taste
Turmeric powder – 1 teaspoon
Cumin powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Ginger paste – 1 teaspoon
Water – 2 tablespoon
Cumin seeds – 1 teaspoon
Bay leaf – 1
Green cardamom – 2
Cloves – 3
Cinnamon – 1/2 inch piece
Dry red chilli – 1, optional
Green chilli – 2-3
Vegetable oil – 3 tablespoon
Milk- 1 cup
Sugar – 1/4 to 1/2 teaspoon
Ghee or clarified butter – 1 teaspoon
Bengali garam masala – 1/4 teaspoon
Method
1. Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips. Cut off both ends. Slit on both sides. Parwal should be intact. You can completely peel the parwal or pointed gourd.
2. Rinse again and drained the water. Marinate with salt and 1/2 teaspoon Turmeric powder.
3. In a bowl add 1/2 teaspoon Turmeric powder, cumin powder coriander powder, ginger paste and 2 tablespoon water. Mix well with a spoon and keep aside.
4. Crush green cardamom, cloves and cinnamon in a mortar pestle.
5. Heat oil in a pan or wok. Add marinated parwal or pointed gourd. Fry till light golden brown. Don’t fry too much. Color should be light brown. Remove the fried parwal or pointed gourd from oil.
6. In the same oil add cumin seeds, bay leaf and crushed cardamom, cloves and cinnamon. Also add dry red chilli if using. Red chilli is optional. I used to bring some color in the curry.
7. And ginger paste and spices mixture. Saute till oil leaves the sides.
8. Now add fried pointed gourd or parwal. Mix well and saute for a minute.
9. Add milk, salt and green chillies. When it starts to boil reduce the heat. Cover and cook on simmer for 10-15 minutes or till parwal becomes soft and milk thickened a bit.
10. Remove the cover and add sugar. Sugar is optional, you can skip if you want. But I recommend add atleast a pinch of sugar. Mix well.
11. Add ghee or clarified butter and 1/4 teaspoon Bengali garam masala. Get the recipe here. Mix well and remove from heat. Serve hot with steamed rice, pulao or any Indian flatbread.
Dudh Potol Or Pointed gourd With Milk
Equipment
- 1 Bowl
- 1 Spoon
- 1 Knife
- 1 Wok
- 1 Spatula
Ingredients
- 7-8 Pointed gourd
- 1 tsp Salt To taste
- 1 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1 tsp Ginger paste
- 2 tbsp Water
- 1 tsp Cumin
- 1 Bay
- 2 Green cardamom
- 3 Cloves
- 1/2 inch piece Cinnamon
- 1 Dry red chilli Optional
- 2-3 Green chilli Or to taste
- 3 tbsp Vegetable oil
- 1 cup Milk
- 1/4 to 1/2 tsp Sugar
- 1 tsp Ghee or clarified butter
- 1/4 tsp Bengali garam masala powder
Instructions
- Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips. Cut off both ends. Slit on both sides. Parwal should be intact. You can completely peel the parwal or pointed gourd.
- Rinse again and drained the water. Marinate with salt and 1/2 teaspoon Turmeric powder.
- In a bowl add 1/2 teaspoon Turmeric powder, cumin powder coriander powder, ginger paste and 2 tablespoon water. Mix well with a spoon and keep aside.
- Crush green cardamom, cloves and cinnamon in a mortar pestle.
- Heat oil in a pan or wok. Add marinated parwal or pointed gourd. Fry till light golden brown. Don’t fry too much. Color should be light brown. Remove the fried parwal or pointed gourd from oil.
- In the same oil add cumin seeds, bay leaf and crushed cardamom, cloves and cinnamon. Also add dry red chilli if using. Red chilli is optional. I used to bring some color in the curry.
- And ginger paste and spices mixture. Saute till oil leaves the sides.
- Now add fried pointed gourd or parwal. Mix well and saute for a minute.
- Add milk, salt and green chillies. When it starts to boil reduce the heat. Cover and cook on simmer for 10-15 minutes or till parwal becomes soft and milk thickened a bit.
- Remove the cover and add sugar. Sugar is optional, you can skip if you want. But I recommend add atleast a pinch of sugar. Mix well.
- Add ghee or clarified butter and 1/4 teaspoon Bengali garam masala. Get the recipe here. Mix well and remove from heat. Serve hot with steamed rice, pulao or any Indian flatbread.
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