Doi Potol Recipe (Bengoli Dahi Parwal): A culinary Delight

Doi Potol is a traditional Bengali dish made with pointed gourds (potol), paneer (cottage cheese), and yogurt (doi) that are stuffed with a mixture of spices and cooked in a flavorful gravy. The dish is popular in West Bengal, Bangladesh, and other parts of India.

It usually comes with steamed rice. The filling can be different, but it usually has a mix of spices like turmeric, coriander, red chili powder, cumin, and coriander. The dish’s yogurt contributes to the gourds’ tenderization and imparts a tangy flavor. Doi Potol is a vegetarian dish that is typically enjoyed during celebrations and other special occasions.

Doi Potol recipe is a very simple and easy recipe. It gets prepared very quickly without any hassle. The longest part of the recipe is to cut and clean the pointed gourds. Doi potol recipe has thick and creamy gravy but surprisingly it is very light and healthy. We need a very limited and a handful of ingredients to prepare this delish.

Contents hide

1 Ingredients for doi potol

2 Instructions for doi potol

3 Tips and Variations

4 Serving Suggestions

5 FAQs

6 Conclusion

7 Nutrition

8 follow us on Instagram, Facebook, and youtube

Ingredients for doi potol

8 pointed gourds (potol)
1 cup paneer (cottage cheese), crumbled

1 cup yogurt (doi)
2 tbsp vegetable oil
1 tsp cumin seeds

1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder

1 tsp sugar
Salt to taste
Coriander leaves for garnish

Instructions for doi potol

Wash the pointed gourds and cut off the ends. Make a lengthwise slit on one side of each gourd and remove the seeds and inner flesh with a spoon. Keep the gourds aside.
In a mixing bowl, combine the crumbled paneer, yogurt, cumin seeds, coriander powder, turmeric powder, red chili powder, sugar, and salt. Mix well.
Stuff the paneer mixture into each gourd and press the edges of the gourd to close the slit.

Heat oil in a pan and add the stuffed gourds. Fry them until they turn golden brown on all sides.
Remove the gourds from the pan and keep them aside.
In the same pan, add some more oil if required, and add cumin seeds. Let them splutter.

Add coriander powder, turmeric powder, red chili powder, and salt. Fry for a minute.
Add yogurt and stir well. Cook for a minute.
Add the fried gourds to the pan and mix well with the gravy.

Cover the pan and cook the gourds on low heat for 10-15 minutes, stirring occasionally.
Garnish with coriander leaves and serve hot with steamed rice.
Enjoy your delicious Doi Potol!

Tips and Variations

Make sure to remove all the seeds and inner flesh from the gourds before stuffing them.
If the gravy is too thick, add some water to adjust the consistency.

If you don’t have paneer, you can use crumbled tofu or mashed potatoes as a substitute.
Use thick yogurt for a creamier and more flavorful gravy.
Fry the stuffed gourds until they turn golden brown on all sides to prevent them from breaking apart while cooking.

For a richer flavor, you can add some ghee (clarified butter) to the pan before adding the spices.
Garnish with freshly chopped coriander leaves for a burst of freshness.

Serving Suggestions

It will go well with plain steamed rice or jeera rice (cumin-flavored rice). You can also try other types of rice like basmati rice or brown rice.

Doi Potol tastes best when served hot with steamed rice. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat it before serving.
You can serve gravy dishes with bread like naan, roti, or paratha. These breads absorb the flavors of the gravy and add a different texture to the meal.

FAQs

Q: Can I substitute paneer with something else in Doi Potol?

A: Yes, if you don’t have paneer, you can substitute it with crumbled tofu, mashed potatoes, or even crumbled cottage cheese.

Q: How do I make the yogurt-based gravy?

A: To make the yogurt-based gravy, you need to whisk together yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Then, you need to heat some oil in a pan, add some whole spices like cinnamon, cardamom, and bay leaf, and sauté until fragrant. Add the yogurt mixture to the pan and cook for a few minutes until the gravy thickens.

Q: How long can I store leftovers?

A: You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat it before serving.

Q: Is Doi Potol a vegetarian dish?

A: Yes, Doi Potol is a vegetarian dish as it is made with pointed gourds, paneer (or tofu), and yogurt-based gravy.

Conclusion

In the realm of culinary delights, the Doi Potol Recipe stands as a testament to the rich heritage and creativity embedded in Bengali cuisine. Its aromatic blend of spices, combined with the unique texture of pointed gourds, makes it a culinary journey worth savoring.