Potol Rasha (Parwal Gravy)


  • 8 potol/Parwal
  • 1 large tomato, pureed
  • 2 tsp ginger paste
  • 1/4 tsp cumin seeds
  • 1 bay leaf
  • 1/2 cup milk
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 2 slit green chillies
  • Salt to taste
  • 3 tbsp mustard oil
  • 1 tsp ghee


  1. Trim the ends of the potol and scrape the skin alternately. Make insertions lengthwise.
  2. Rub a pinch of salt and turmeric powder on the potol
  3. Heat oil in a wok
  4. Lightly fry the potol and keep aside
  5. In the same oil, add cumin seeds and bay leaf
  6. Add tomato puree
  7. Fry till oil separates
  8. Add cumin powder, turmeric powder, salt and ginger paste
  9. Fry well and cook till oil separates
  10. Add the potol and mix well.
  11. Sprinkle water and cover for 5 minutes
  12. Add milk and cook on low heat for another 5-7 minutes
  13. Add green chillies
  14. Add garam masala powder and ghee at the end

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