Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, doi potol (parwal in yoghurt gravy). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Doi Potol (Parwal in Yoghurt Gravy) is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Doi Potol (Parwal in Yoghurt Gravy) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook doi potol (parwal in yoghurt gravy) using 20 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Doi Potol (Parwal in Yoghurt Gravy):

1. Prepare 10-12 Parwal, scraped and slit halfway
2. Prepare 3-4 tbsp. mustard oil
3. Get 1-2 bay leaves
4. Get 1-2 dry red chilies
5. Prepare 1 inch cinnamon stick
6. Prepare 2-3 green cardamoms
7. Take 5-6 cloves
8. Take 1 tsp. cumin seeds
9. Get 1 onion, chopped
10. Prepare 2 slit green chilies
11. Prepare 1 tsp. ginger-garlic paste
12. Make ready 1/2 tsp. turmeric powder
13. Take 1 tsp. red chilli powder
14. Get 1/2 tsp. coriander powder
15. Take 12 tsp. cumin powder
16. Take 1/2 tsp. garam masala powder
17. Make ready 3/4 cup yoghurt, well beaten
18. Take 1 tsp. ghee
19. Prepare 1 tsp. coriander leaves, chopped to garnish
20. Make ready 1-2 green chilies. slit to garnish

Instructions to make Doi Potol (Parwal in Yoghurt Gravy):

1. Heat 2 tbsp. oil in a pan and fry the parwal till light golden in colour. Drain and keep aside.
2. Heat remaining oil & temper with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.
3. Add the onion and fry on a medium flame till light brown.
4. Add ginger-garlic paste & all the dry spices. Fry well till the oil separates.
5. Now add the yoghurt and stir fry till dry.
6. Add the fried parwals and green chilies.
7. Mix well and add 1 & 1/2 cup water. Cook, covered on a low flame till the parwals are cooked and the gravy turns slightly thick.
8. Add garam masala powder and ghee. Give it a stir and switch off the flame.
9. Garnish with coriander leaves and green chilies. Serve with plain steamed rice, pulao, jeera rice, parathas or chapatis.

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