Name: How To Make No Onion-Garlic Saatvik ~Doi Potol~
Total time: 30 min
Yield: 1
Cuisine: Indian
Ingredients: 14 pieces Pointed gourd / potol / parwal (medium size) For the potol; ½ tsp Turmeric powder (for coating); to taste Salt; 3 tbsp Mustard oil (for frying); 1 tbsp Ginger and green chilli paste 4 green chillies+½-inch ginger; ½ cup Yoghurt (whisked); 1 tsp Cumin powder; 1 tsp Coriander powder; ½ tsp Turmeric powder; ½ tbsp Kashmiri red chilli powder; 1 tsp Sugar; to taste Salt; ½ cup (approx.) Water; 1 Bay leaf (For the tempering); 1 Cinnamon stick (1-inch); 3 Green cardamom; 2 tbsp Ghee (For the garnish); ¼ tsp Bengali garam masala powder (For the garnish)

Question 1

Q. How to prevent yoghurt from splitting in a doi potol?

Accepted Answer

Lower the heat to its absolute minimum before adding the yoghurt. Add it slowly and stir briskly and immediately. Never add curd to a hot, dry pan or over high heat, as the sudden temperature shock causes it to curdle and split.

Question 2

Q. Can I make doi potol with onion and garlic?

Accepted Answer

Yes. Add 2 tablespoons of onion paste to the oil before the ginger paste and sauté until the raw smell fades. Add ½ tablespoon each of ginger and garlic paste together. The rest of the recipe remains unchanged.

Question 3

Q. What is Bengali garam masala, and how is it different?

Accepted Answer

Bengali garam masala is made from equal quantities of cloves, green cardamom, and cinnamon is dry-roasted and freshly ground. It has a lighter, more floral flavour than North Indian garam masala, which includes black pepper, cumin, and other spices.

Question 4

Q. How long does doi potol keep in the refrigerator?

Accepted Answer

Doi potol stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce before serving.

Doi Potol

How To Make No Onion-Garlic Saatvik Doi Potol

Ingredients

How To Make No Onion-Garlic Saatvik
Doi Potol