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Potol Korma served in a small brass bowl

Potol Korma (Video) | Parwal Korma Recipe

Potol Korma or Parwal Korma is a delicious vegetarian dish that's made with pointed gourd or Potol in a rich thick sauce containing nut paste & dry fruits. Potol korma tastes fantastic with rice & chapati. 
5 from 5 votes
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Course: Dinner, Lunch, Side Dish
Cuisine: Indian
Keyword: Parwal Korma, Potol Korma
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 people
Calories: 302kcal
Author: Meghna Chakraborty

Ingredients

Instructions

  • Start by peeling the pointed gourds or Potol. Do not peel the skin completely leave thin strands of green skin behind. (refer the video).
  • Smear them with turmeric & salt. Set aside.
  • Over medium high heat add 1/2 parts canola oil from the 1/2 cup oil.  Fry the potol or parwals until lightly golden. The potols should be 70% cooked when they turn light golden. Set aside.
  • In the same oil add the whole garam masalas & allow them to siizle for a few seconds.
  • Now, add the whole cashews & the golden raisins. Saute for a few seconds.
  • Add the sliced onions & fry until the edges turn light golden but the onions are still limp. Add salt. It helps to fry the onions faster.
  • Next, add the onion paste & fry until the raw smell completely disappears and oil oozes out.
  • Now, add the ginger garlic paste & all the dry spices one by one. Mix well & Bhuna the masala or fry everything until the color changes, you get a lovely aroma & oil oozes out. The masala will become dark in color when fried well.
  • Add the cashew-almond paste and the white poppy seeds paste. Mix well. Add little sugar (optional). Saute for about 1 minute.
  • Add water, give everything a good stir.
  • Than add the fried potols & mix well.
  • Cover & simmer for 5 mins.
  • Open the cover after 5 mins add the chopped cilantro or coriander leaves. Mix well. Cover & simmer for about 2-3 mins or until the potol is completely cooked.
  • Garnish with ghee & serve hot. Enjoy!

Video

Notes

  1. Never buy yellowish Potol or parwal. Maximum times they are ripe from inside.
  2. Add salt white frying the sliced onions. Salt helps in the process.
  3. Do not over fry the onions.
  4. Fry every masala well, until oil oozes out. This is the trick for a fantastic tasting Korma.
  5. Do not fry a lot after adding the nut paste & the poppy paste.
  6. Sugar is totally optional.
  7. Do not skip the ghee & the cilantro. They add flavors to this Potol Korma recipe.
 

Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

 
 
PLEASE NOTE: Nutrition values are my best estimates. If you rely on them for your diet or special diet, use your preferred nutrition calculator!
Nutrition Facts
Potol Korma (Video) | Parwal Korma Recipe
Amount Per Serving
Calories 302 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 128mg6%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 3g3%
Protein 6g12%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 302kcal | Carbohydrates: 34g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Sodium: 128mg | Fiber: 5g | Sugar: 3g