Yogurt Pointed Gourd Curry

Name: Yogurt Pointed Gourd Curry
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 700 grams Pointed Gourd (parwals); 150 grams Thick Yoghurt; 50 grams cashew nuts (paste); 25 grams poppy paste; 3 tomatoes (paste with 4 kashmiri mirch); 4 green chillies; 1 teaspoon ginger paste; 1 teaspoon cumin paste; half teaspoon turmeric powder; Half teaspoon laal mirch powder; 1 teaspoon dhaniya powder; 1 teaspoon garam masala powder; 1 teaspoon turmeric powder; Salt and sugar to taste; 40 ml refined oil; 2 bay leaves; 2 dry chilli; 1 teaspoon ghee; Half teaspoon cumin seeds

Malati Raha @babaymalati

Both Cashew nuts and Yoghurt are great source of fats. So I have tried it with parwal ( pointed gourd).

Malati Raha @babaymalati

Both Cashew nuts and Yoghurt are great source of fats. So I have tried it with parwal ( pointed gourd).

Saved

Ingredients

40 minutes

4 people

700 gramsPointed Gourd (parwals)
150 gramsThick Yoghurt
50 gramscashew nuts (paste)
25 gramspoppy paste
3tomatoes (paste with 4 kashmiri mirch)
4green chillies
1 teaspoon ginger paste
1 teaspoon cumin paste
half teaspoon turmeric powder
Half teaspoon laal mirch powder
1 teaspoondhaniya powder
1 teaspoongaram masala powder
1 teaspoonturmeric powder
Salt and sugar to taste
40 mlrefined oil
2bay leaves
2 dry chilli
1 teaspoonghee
Half teaspoon cumin seeds

Saved

Steps

40 minutes

1

Firstly fry parwals in a frying pan with refined oil lightly.
2

Now in the remaining oil fry bay leaves cumin seeds and dry laal mirch. Add the special masala paste and saute it for 2-3 minutes before adding tomato paste. Saute them for 5 minutes in medium flame and add poppy paste, cashew nuts paste. Cook it with some water for 10 minutes.
3

Add salt, sugar and dhaniya powder, turmeric powder. Now add half fried parwals. Cover the lid and cook for 10 minutes in low medium flame.
4

Now after the gravy gets thickened add garam masala powder and ghee. Serve it with rice or rooti.