Parwal Malai Curry

Name: Parwal Malai Curry
Total time: 900 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms parwals (pointed gourd); 1 small onion paste; 1 tsp ginger paste; 1/2 tsp garlic paste; 2 tbsp curd; 3/4 th cup coconut milk; 1 tbsp cashewnut paste; 1 tsp garam masala; 2 cardamoms; 4 cloves; 1 stick cinnamon; 2 tbsp oil; 1 tsp ghee; 1/2 tsp red chilli powder; 1/4 th tsp turmeric; 10-12 raisins

Kumkum Chatterjee @cook_12055532

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Parwal,potol or pointed gourd is a summer vegetable and can be cooked in various ways.One such signature recipe is Parwal Malai Curry which is relished with rice,pulao,roti or paratha.

Kumkum Chatterjee @cook_12055532

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Ingredients

15 minutes

3 servings

250 gmsparwals (pointed gourd)
1small onion paste
1 tspginger paste
1/2 tspgarlic paste
2 tbspcurd
3/4th cup coconut milk
1 tbspcashewnut paste
1 tspgaram masala
2cardamoms
4cloves
1 stickcinnamon
2 tbspoil
1 tspghee
1/2 tspred chilli powder
1/4th tsp turmeric
10-12raisins

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Steps

15 minutes

1

Wash parwals.Chop off both ends and peel the skin alternately keeping some skin so that parwals doesn't become too soft while frying.They can be cooked whole or sliced in half if they are big.Smear little salt and set aside.Soak cashewnuts in warm water and make a paste of it.Also make a paste of onion,curd and ginger garlic paste.Heat oil and fry parwals.Sprinkle half crushed whole garam masala.When they splutter,add the wet paste with curd.Add turmeric,red chilli powder and garam masala.Fry.
2

Add the parwals and fry till oil leaves sides.Add coconut milk and cashewnut paste and cook till masala coats the parwals.Sprinkle ghee and garnish with raisins.Serve in lunch or dinner with rice,pulao, roti or paratha.