Dahi Parwal curry|Pointed Gourd with Yogurt

Dahi Parwal is a famous Bengali dish also known as doi potol. It is very delicious and easy to cook recipe.

Serves: 2 

  1. 250 gm Parwal (Pointed Gourd)
  2. 2 Onion medium size
  3. 1/2 teaspoon Turmeric powder
  4. 1 teaspoon Ginger and garlic paste
  5. 1 teaspoon Jeera
  6. 1 Bay leaf
  7. 2 Cloves
  8. 1/2 stick Cinnamon
  9. 1 teaspoon Kashmiri laal mirch powder
  10. 1/4 teaspoon Black pepper powder
  11. 1 teaspoon Coriander powder
  12. 1 teaspoon Cumin powder
  13. 1/2 to 3/4 teaspoon Garam masala powder
  14. 2 teaspoon Kasoori methi ( Dried fenugreek leaves )
  15. Salt to taste
  16. 150 gm Yogurt (curd / Dahi)
  17. 1/2 bowl Chopped coriander
  18. 1 piece Green chilly ( or as required)
  19. Oil as needed

Marinating Parwal:

  • Scrap the Parwal lengthwise and chop off the pointed end at both side.
  • Wash and dry the Parwal and apply half cuts in the middle in both the direction, see below:


  • Mix with little Turmeric and Salt, keep aside:


  • Take onion and make a smooth paste and keep aside.


  • In a small Bowl add all powdered ingredients (turmeric powder, coriander powder, cumin powder and Kashmiri red chilly powder) and add little water to make a smooth paste
  • Heat Oil in a deep bottom Pan or Kadai
  • Fry the Parwal till golden brown. Drain and keep it aside.


  • Now heat some more oil in the same pan or another pan.
  • Add Bay leaf, Cinnamon, Cloves and whole Cumin seeds. Allow cumin seeds to crackle.
  • Add ginger garlic paste and saute it till raw flavor is gone.
  • Add the onion paste and masala paste and stir well
  • Cook for 5 minutes while stirring continuously.
  • Now beat the curd in a bowl, slow the heat and pour in the beaten curd gradually while mixing.
  • Add salt, stir well to mix it thoroughly and cook for 2-3 minutes on high heat.


  • Add the fried Parwal and saute it for a minute.
  • Now add one cup water (or as per consistency required) and lower the heat, cover and simmer for 10 minutes or till the Parwal becomes soft.
  • Cook till the Oil separates on the side
  • Add Garam Masala powder and Kasoori Methi (dry fenugreek leaves). Mix it and add half spoon ghee into it (optional).
  • Garnish with handful of coriander leaves.


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