Potol Korma, or Parwal Korma, is a delicious Indian dish that includes pointed gourd cooked in a creamy gravy. It’s packed with flavors from ingredients like cinnamon, cardamom, garlic, and ginger, giving it a rich and aromatic taste. The creamy texture comes from milk, making it comforting and perfect to enjoy with rice, roti or paratha. It’s a dish that’s both hearty and satisfying, perfect for a flavorful meal with a touch of Indian culinary tradition.
Aloo Potol Korma (kaju magaj kasa)
Ingredients
Instructions
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1. Peel and cut the Pointed gourd and Potato (if using) as shown.
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2. Shallow fry the Pointed gourd on low- medium flame until soft and brown.
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Set aside.
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3. In a pan, heat mustard oil. Fry bay leaves, dry red chilli, and cumin seeds.
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4. Add turmeric powder and Kashmiri red chilli powder. Stir for 10 seconds.
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5. Add finely chopped onion, garlic cloves, green cardamom, ginger, and green chilli. Stir until onion gets golden brown.
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6. Add chopped tomatoes, a little salt, and meat masala (or garam masala if using). Cook until tomatoes are soft and oil starts leaving the sides.
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7. Add the smooth paste of soaked melon seeds and poppy seeds. Cook on low-medium heat until the mixture thickens and oil separates.
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8. Mix in the shallow fried pointed gourd and potatoes (if using). Stir for 2-3 minutes.
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9. Pour in 1 glass (250 ml) lukewarm water. Adjust salt as per taste.
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10. Cover and cook on low-medium flame for about
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12 minutes or until the gravy reaches a semi-
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thick consistency.
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11. Optionally, add roasted dry fenugreek leaves (kasuri methi) at this stage for flavor.
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12. Pour in coconut milk (or milk if substituting) towards the end. Boil for a minute.
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13. Add chopped coriander leaves (or dry fenugreek leaves) and mix well. Turn off the flame.
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14. Your delicious Potala Korma (Parwal Korma) is ready to be served! It pairs well with rice, pulao, paratha, roti, etc.
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 7.8g12%
- Total Carbohydrate 8.5g3%
- Protein 3.1g7%
- Calcium 75.75 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
1. Fry the pointed gourd on low to medium heat until they are golden brown. This will enhance their texture and flavor.
2. Cooking Onions: Cook onions until they are golden brown to develop a base flavor for the gravy.
3. Tomato Paste: Cook tomatoes until they break down. It enhances the gravy's color and masala base.
4. Smooth Paste: Grind kaju and poppy seeds into a smooth paste. This paste adds thickness and a creamy texture to the gravy.
5. Simmering: After adding water, simmer the curry on low to medium heat until the pointed gourd and potatoes are tender and the gravy thickens to a semi-thick consistency.
6. Adding Coconut Milk: Add coconut milk or normal milk towards the end of cooking to prevent curdling. Boil it for a minute to blend flavors without overcooking.
7. Seasoning: Taste and adjust salt and spices accordingly before finishing the dish.
8. Finishing Touch: Garnish with chopped coriander leaves for aroma just before serving.
