Doi Potol (Parwal in Yogurt Gravy)

1. 1
   prep

   Prepare the parwal.

   1.Peel the parwal in alternating stripes, leaving some skin on for texture.

   2.Trim both ends and slit each parwal lengthwise halfway through, keeping it intact.

   3.Lightly sprinkle a pinch of salt and turmeric (taken from the measured quantities) over the parwal.
2. 2
   fry · ~7 min

   Fry the parwal until golden.

   1.Heat 2 tbsp mustard oil in a kadai over medium heat until it reaches its smoking point, then cool slightly.

   2.Add the parwal in a single layer and fry for 5-7 minutes, turning occasionally, until lightly browned.

   3.Remove with a slotted spoon and set aside on a plate.
3. 3
   mix

   Whisk the yogurt with spices.

   1.In a mixing bowl, whisk the yogurt until completely smooth and lump-free.

   2.Add turmeric powder, red chili powder, cumin powder, salt, and sugar. Whisk again.

   3.Gradually whisk in ½ cup water to create a smooth, pourable gravy base.
4. 4
   temper · ~1 min

   Temper the whole spices.

   1.In the same kadai, add the remaining 1 tbsp mustard oil and 1 tsp ghee over low heat.

   2.Add the bay leaf, crushed cardamom, cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.

   3.Add cumin seeds and let them splutter for 15 seconds.
5. 5
   saute · ~6 min

   Cook the onion and aromatics.

   1.Add the chopped onion to the tempered spices and sauté on medium heat until translucent (4-5 minutes).

   2.Add ginger paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
6. 6
   simmer · ~12 min

   Simmer the yogurt gravy.

   1.Lower the heat to the lowest setting — this is crucial to prevent curdling.

   2.Pour the yogurt-spice mixture into the pan and stir continuously for 2 minutes.

   3.Once the gravy starts to warm through, add the fried parwal and gently coat them in the gravy.

   4.Simmer uncovered on low heat for 10-12 minutes, stirring occasionally, until the parwal is tender and the gravy thickens slightly.

   TIPKeep the heat low when adding yogurt — high heat causes the gravy to split. Stir gently to avoid breaking the parwal.
7. 7
   rest · ~5 min

   Rest the dish before serving.

   1.Turn off the heat and let the doi potol rest for 5 minutes to allow the flavors to meld.

   2.Garnish with chopped coriander leaves and serve hot with steamed rice.

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