Ingredients:
• 1 kg – potol or parwal
• 2 medium sized Onions
• 1 tbsp – Ginger paste
• 1 tbsp – Turmeric paste
• 1&1/4 tsp – chilli paste
• 3-4 tbsp – coriander paste
• 2 tbsp – cumin paste
• 150 gm – Dahi (curd), lightly blended in 1 cup water
• 2 tsp – Sugar or less if liked
• Salt to taste
• 3 tbsp – Ghee
• 4 tbsp – Mustard oil or vegetable oil
• Garam Masala
Method:
- Cut the ends off the potol and peel skin in strips, giving the potol a striped effect.
- Heat mustard or vegetable oil and fry potol over high heat until brown.
- Remove potol from pan with slotted spoon, draining as much oil as possible.
- In the same pan, add the ghee to the oil in pan and when quite hot, add garam masala and fry for a few minutes.
- Then add sliced onions, continue frying till onions are golden brown.
- Add ground masala paste and fry for 5 mins. taking care that the masala does not stick to the pan.
- Add a few drops of water if necessary.
- Add the dahi and water and let it simmer.
- Add fried potols, sugar and salt to taste.
- Increase heat until it boils.
- Then, reduce heat and cook for about 20 mins.
- The doi potol is ready when there is a thick gravy and the ghee separates.