A beloved Bengali dish called potol posto shows off the exquisite fusion of tastes and textures that this cuisine is known for.

The main ingredient in this dish is potol, also known as parwal or pointed gourd, which is prepared using a thick and creamy poppy seed paste.

The result is a dish with the ideal amount of moderate sweetness, nuttiness, and spice.

Before preparing Potol Posto, it’s important to cut the potol (parwal) properly.

First, take cuts on both sides of the potol, then remove the uppermost skin of the potol by making a diagonal cut with a knife as shown in the image.

Remember, you don’t need to remove all the skin, just a little is enough.

Then, make a little cut through the center of the potol so that the spices can penetrate inside. Cut the potol in this way.

Before making the masala paste, add a pinch of salt to prevent the spices from becoming too bitter.”

Steamed rice is frequently served with potol posto, which enhances the dish’s complex flavors.

Every bite is enjoyable thanks to the creamy mustard seed and poppy seeds paste’s lovely coating of the potol.

Poppy seeds’ nutty flavor blends harmoniously with mild chili heat to produce a culinary symphony that captures the spirit of Bengali cuisine.

RECIPE CARD

Bengali Potol Posto Recipe: A Delicious Delight|parwal ki sabji with mustard seed

payal debnath

A beloved Bengali dish called potol posto shows off the exquisite fusion of tastes and textures that this cuisine is known for.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Cuisine bengali, Indian

Servings 6 People

Calories 55 kcal

Instructions

 

Ingredients You'll Need

Before we dive into the cooking process, let's gather the necessary ingredients:

• 500g potol (parwal)
• 3 tablespoons mustard seeds
• 1 tablespoon poppy seeds
• 3 dry chillies
• 1 bay leaf
• 1-inch ginger
• pinch of  ajwain
• 1 teaspoon cumin seeds (geera)
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• 2 green chillies
• 1 teaspoon Kalonji seeds (kala jeera)
• Mustard oil
• Fresh dhaniya (coriander) leaves

Step-by-Step Preparation

• Washing and Cutting the Potol
• Begin by washing the potol thoroughly. Once clean,
• take cuts on both sides of the potol, then remove the uppermost skin of the potol by making a diagonal cut with a knife as shown in the image.
• Remember, you don't need to remove all the skin, just a little is enough.
• Then, make a little  cut through the center of the potol so that the spices can penetrate inside. Cut the potol in this way.
• as shown in the images provided. Set the cut potol aside for later use.

Creating the Flavorful Masala Paste

• To create the heart of the dish, let's make the masala paste. In a grinder, combine 3 tablespoons of mustard seeds, 1 tablespoon of  poppy seeds, 3 dry chillies, 1 bay leaf, 1-inch of ginger, pinch of  ajwain, and a pinch of salt.
• Grind these ingredients to form a fine paste.

Cooking the Potol Posto

• Heat the required amount of mustard oil in a pan and fry the potol for about 5 minutes until they turn golden. Once fried, set the potol aside.
• In the same pan, add 2 dry chillies, bay leaves, and 1 tablespoon of kala jeera (kalonji seeds). Add the prepared masala paste along with a little water. Stir in 1/2 tablespoon of turmeric powder and red chilli powder, cook on medium heat for about 3 minutes.
• Now, add the fried potol to the pan and mix well with the masala.
• Add water as needed, season with salt, cover the pan, and allow it to cook for approximately 7 minutes on low heat.
• Finally, add freshly chopped dhaniya leaves to enhance the freshness of the dish.

Pro Tips for making Potol Posto:

• Before preparing Potol Posto, it's important to cut the potol (parwal) properly.
• First, take cuts on both sides of the potol, then remove the uppermost skin of the potol by making a diagonal cut with a knife as shown in the image.
• Remember, you don't need to remove all the skin, just a little is enough.
• Then, make a cut through the center of the potol so that the spices can penetrate inside.
• Cut the potol in this way.
• Before making the masala paste, add a pinch of salt to prevent the spices from becoming too bitter.
• fry potol for about 5 to 7 minutes
• Before adding the masala paste to the pan, make sure to check the heat – using high heat can cause the spices to burn.
• The heat should be on medium. While cooking the spices, add a little water to prevent them from burning.
• The success of this recipe heavily relies on proper spicing. Even a slight burning of the spices in the pan can result in a bitter taste

Notes

The approximate calorie content of Potol Posto is around 55 calories per 100 grams. Please note that this value may vary slightly based on factors such as the specific ingredients used and the cooking method.

 

Keyword potol posto

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather the necessary ingredients:

• 500g potol (parwal)
• 3 tablespoons mustard seeds
• 1 tablespoon poppy seeds (optional)
• 3 dry chillies
• 1 bay leaf
• 1-inch ginger
• pinch of  ajwain
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• 2 green chillies
• 1 teaspoon Kalonji seeds (kala jeera)
• Mustard oil
• Fresh dhania (coriander) leaves

Step-by-Step Preparation

 Washing and Cutting the Potol

Begin by washing the potol thoroughly. Once clean,

take cuts on both sides of the potol, then remove the uppermost skin of the potol by making a diagonal cut with a knife as shown in the image.

Remember, you don’t need to remove all the skin, just a little is enough.

Then, make a little cut through the center of the potol so that the spices can penetrate inside.

Cut the potol in this way.

as shown in the images provided.

Set the cut potol aside for later use.

 Creating the Flavorful Masala Paste

To create the heart of the dish, let’s make the masala paste.

In a grinder, combine 3 tablespoons of mustard seeds, 1 tablespoon of  poppy seeds(optional),

3 dry chilies, 1 bay leaf, 1 inch of ginger, a pinch of ajwain, and a pinch of salt.

Grind these ingredients to form a fine paste.

 Cooking the Potol Posto

• Heat the required amount of mustard oil in a pan and fry the potol for about 5 minutes until they turn golden.
• Once fried, set the potol aside.

• In the same pan, add 2 dry chilies, bay leaves, and 1 tablespoon of kala jeera (kalonji seeds).

• Add the prepared masala paste along with a little water.
• Stir in 1/2 teaspoon spoon of turmeric powder and red chili powder(optional), and cook on medium heat for about 3 minutes.

• Now, add the fried potol to the pan and mix well with the masala.

• Add water as needed, season with salt, cover the pan, and allow it to cook for approximately 7 minutes on low heat.

• Finally, add freshly chopped dhaniya leaves to enhance the freshness of the dish and serve hot with rice.

More Parwal Recipes You May Like:

POTOL BHAJA

A Perfect Pairing

Bengali Potol Posto is a flexible recipe that goes well with many different staples.

Steamed rice, which enables the ingredients to harmonize into a symphony of flavor, goes incredibly well with it.

Your taste senses will be delighted by the remarkable culinary experience that the delicate texture of the potol and the aromatic spices produce.

FAQs

• What is Potol Posto?
• Potol Posto is a traditional Bengali dish made from parwal (potol) and a rich paste of mustard seeds and poppy seeds.

• Can I skip poppy seeds in the recipe?
• Yes, poppy seeds are optional. The dish retains its authentic flavor even without them.

• Is Potol Posto spicy?
• The level of spiciness can be adjusted according to your preference by controlling the amount of red chili powder and green chilies.

• Where can I find kala jeera (kalonji seeds)?
• Kala jeera is commonly available in Indian grocery stores or online spice shops.

• Can I use vegetable oil instead of mustard oil?
• While mustard oil adds a distinct flavor, you can use vegetable oil if preferred.

To sum up, Bengali Potol Posto is a culinary masterpiece that perfectly encapsulates the flavor of Bengal’s illustrious culinary tradition.

This dish is a delight for the taste and the senses because of its harmonious flavors and aromatic spices.

So, gather your ingredients, follow the instructions, and enjoy a meal that is 100 percent real Bengali.