Potoler korma Recipe

Recipe By Slurrp

Potoler Korma is a delicious Bengali dish made with pointed gourd (potol) cooked in a rich and creamy gravy. The dish is flavored with a blend of aromatic spices and a hint of sweetness from cashews and raisins. It is a popular vegetarian dish in Bengali cuisine, perfect for special occasions or as a main course. The creamy texture and the delicate flavors of the korma make it a delightful addition to any meal.

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Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Potoler korma
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ingredients serve

Ingredients for Potoler korma Recipe

  • 125 gram Pointed Gourd
  • 1/2 tablespoon Oil
  • 1/4 tablespoon Ghee
  • 1/4 stick Cinnamon
  • 1/2 Cardamom Pods
  • 1 Cloves
  • 1/2 Onions, Finely Chopped
  • 2.50 Cashews
  • 1/4 tablespoon Poppy Seeds
  • 1/2 tablespoon Grated Coconut
  • 1/4 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/4 teaspoon Sugar
  • 1/4 cup Water
  • as needed Chopped Coriander Leaves For Garnish

Directions: Potoler Korma Recipe

Cooking Directions

  • STEP 1.Peel and slit the pointed gourds lengthwise, removing the seeds.
  • STEP 2.Heat oil in a pan and fry the pointed gourds until golden brown. Remove and keep aside.
  • STEP 3.In the same pan, add ghee and temper with whole spices like cinnamon, cardamom, and cloves.
  • STEP 4.Add chopped onions and sauté until golden brown.
  • STEP 5.Make a paste of cashews, poppy seeds, and grated coconut. Add this paste to the pan and cook for a few minutes.
  • STEP 6.Add ginger-garlic paste, turmeric powder, red chili powder, and garam masala. Mix well.
  • STEP 7.Add fried pointed gourds, salt, and sugar. Cook for a few minutes.
  • STEP 8.Add water and simmer until the gourds are cooked and the gravy thickens.
  • STEP 9.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Choose fresh and tender pointed gourds for the best taste and texture.
  • Frying the pointed gourds before adding them to the gravy helps to retain their shape and adds a nice texture.
  • Adjust the spice levels according to your preference.
  • You can also add a splash of milk or cream to make the korma even creamier.

Storage and Serving

  • Potoler Korma is best served hot and fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently on the stovetop or in the microwave before serving.
Nutrition
value
39
calories per serving
2 g Fat2 g Protein3 g Carbs4 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    2g
  • Carbs
    3g
  • Fiber
    4g

MacroNutrients

  • Carbs
    3g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    63mg
  • Iron
    3mg
  • Vitamin A
    753mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    43mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    2mg
  • Phosphorus
    33mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp