Dudh Potol (Pointed gourd cooked in a milk gravy)

Name: Dudh Potol (Pointed gourd cooked in a milk gravy)
Total time: 2700 s
Yield: 2 people
Cuisine: Indian
Ingredients: 300 gm pointed gourd (potol/Parwal); 2 tbsp mustard oil; 150 ml milk; 2 cardamom pods; 1 small cinnamon stick; 2 cloves; 1/2 tsp cumin powder; 1/4 tsp turmeric powder; 1/4 tsp salt; 1 tbsp sugar; 1 tbsp ghee

Soumini Bhattacherjee @SouminiBhattacherjee

Bengaluru

#CA2025
Ingredient used: Pointed Gourd (Potol/Parwal)
Week 7

Soumini Bhattacherjee @SouminiBhattacherjee

Bengaluru

#CA2025
Ingredient used: Pointed Gourd (Potol/Parwal)
Week 7

Saved

Ingredients

45 minutes

2 people

300 gmpointed gourd (potol/Parwal)
2 tbspmustard oil
150 mlmilk
2cardamom pods
1small cinnamon stick
2cloves
1/2 tspcumin powder
1/4 tspturmeric powder
1/4 tspsalt
1 tbspsugar
1 tbspghee

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Steps

45 minutes

1

Wash the pointed gourd.
2

Now peel the pointed gourd completely and make slits on the top and bottom.
3

Now heat mustard oil in a kadai and fry the pointed gourd till light brown in colour.
4

Remove from oil and keep aside.
5

Now in the same oil add the cinnamon stick, cardamom pods, cloves, cumin powder, turmeric powder and cook for 2 minutes on medium flame.
6

Now add the fried pointed gourd back into the pan.
7

Now add milk and mix the pointed gourd in the milk gravy.
8

Add salt and sugar and let the pointed gourd simmer in the milk gravy for 10 minutes till it becomes soft.
9

Once done remove from stove, add ghee and serve hot with steamed white rice.