Doi Potol Recipe | Dahi Parwal

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Doi Potol is a traditional Bengali dish from the Indian subcontinent. It is a vegetarian preparation made with pointed gourd, known as “potol” in Bengali or “parwal” in Hindi.

The dish gets its name from the two main ingredients: “doi,” which means curd, and “potol.”

To prepare Doi Potol, the pointed gourds are cooked in a flavorful gravy is prepared using spices like cumin, ginger, garlic, turmeric, and red chili powder and curd.

Doi Potol

Key Takeaways:

  • Doi Potol (Pointed Gourd in Curd Gravy) is a delicious vegetarian dish that pairs well with paratha, roti, naan, and jeera rice.
  • The recipe involves peeling, washing, and marinating the pointed gourds with turmeric and salt. Use fresh vegetables for cooking.
  • Sautéing and stir frying the spices, along with simmering the gravy, contribute to the perfection of the dish.
  • Allow time for the spices to meld into the dish by letting it rest before serving.
  • Always garnish the dish with fresh cilantro.

The Ingredients:

Doi Potol Ingredients

  • Pointed Gourd: 500 gms (washed the pointed gourds properly, cut off both ends, peel them in strips)
  • Curd: 3 tbl spoons
  • Cashew Nuts: 12
  • Onion-Ginger-Garlic Paste: Prepared with 1 Large-Sized Onion, ½ inch ginger and 5-6 Garlic Cloves
  • 1tbl spoon Coriander-Cumin Powder (½ tbl spoon Each of Coriander Powder and Cumin Powder)
  • Green Chillies: 3
  • Turmeric Powder: 1 tbl spoon
  • Red Chilli Powder: 1 tbl spoon
  • Sugar: ½ tbl spoon
  • Mustard Oil 3 tbl spoons
  • Whole Spices: Cinnamon Sticks: 2, Cardamom: 4, Cloves: 2
  • Salt to Taste

How to Cook Doi Potol (Step by Step Images)?

1. Mix the pointed gourds with salt and turmeric powder. Keep aside for 10 minutes.

Mixing the pointed gourds with salt and turmeric powder

2. Fire up the chullah (clay stove) but you can cook it on a gas stove as well.

Firing up clay stove

3. Place a kadai on the clay stove.

Placing a kadai on the clay stove

4. Pour oil into the wok (kadai). Fry the pointed gourds from all sides until they turn golden brown. Take them out on a plate.

Frying the pointed gourds from all sides until they turn golden brown step by step image

5. Add cinnamon sticks, cardamom, and cloves to the oil. Stir them until they release their flavors.

Stirring cinnamon sticks, cardamom, and cloves

6. Add onion-ginger-garlic paste and sauté it well.

Adding onion-ginger-garlic paste

7. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well.

Adding turmeric powder, red chili powder, coriander powder, and cumin powder

8. Add a little bit of water to make a thick paste.

Adding little bit of water

9. Add ½ tsp of salt and continue stirring. Add water if required. After the spices release oil, add the fried pointed gourds to the paste. Mix well for 5 minutes.

adding the fried pointed gourds to the paste

10. Add enough water to according to your grave requirement and curd-cashew paste and stir well. Add green chillies, salt to taste, and sugar.

Adding curd-cashew paste

11. After 5 minutes Doi Potol is ready and pour it into a bowl.

Doi Potol is ready

Pro Tips for Making Doi Potol

Here are some pro tips for making Doi Potol:

Choose fresh and tender pointed gourds: Select pointed gourds that are fresh, firm, and tender. Avoid ones that are too mature or have a tough skin.

Slit the gourds evenly: When slitting the pointed gourds lengthwise, ensure that the cuts are made evenly. This allows the flavors to penetrate the gourds evenly during cooking.

Shallow-fry the gourds: To get a crispy and golden texture, shallow-fry the pointed gourds until they turn light brown. This enhances the taste and adds a pleasant crunch to the dish.

Be mindful of the curd consistency: Make sure the curd you use is thick and creamy. If the curd is too watery, it might make the gravy thin. You can strain the curd using a muslin cloth or choose Greek curd for a thicker consistency.

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Use whole spices for tempering: For an added depth of flavor, consider tempering the dish with whole spices like cinnamon, cardamom, cloves, and bay leaves. This step enhances the aroma and elevates the taste of the dish.

Adjust the spice level: Doi Potol can be adjusted to your preferred spice level. If you prefer it milder, reduce the amount of red chili powder. Alternatively, if you enjoy spicier dishes, you can increase the amount of red chili powder or add green chilies.

Let it simmer for flavors to develop: After adding the curd, let the dish simmer on low heat for a few minutes. This allows the flavors to meld together and develop a rich and balanced taste.

Garnish before serving: Just before serving, garnish the Doi Potol with fresh coriander leaves (cilantro) for a pop of color and added freshness. It adds a visual appeal and enhances the overall presentation.

By following these pro tips, you can enhance the flavors and textures of Doi Potol and create a delicious and authentic Bengali dish.

What to Serve with Doi Potol?

Here are some traditional options to serve with Doi Potol:

Steamed Rice: The creamy and tangy Doi Potol gravy goes perfectly with steamed rice. The fluffy rice helps absorb the flavors of the dish and complements its richness.

Roti or Paratha: You can also serve Doi Potol with Indian bread like roti or paratha. The soft and slightly flaky texture of these bread varieties pairs well with the creamy gravy.

Luchi: Luchi is a deep-fried puffed bread made with all-purpose flour. Its light and crispy texture makes it an excellent choice to enjoy with Doi Potol.

Pulao: If you’re looking for a flavorful rice dish, you can serve Doi Potol with aromatic Bengali pulao. The fragrant basmati rice cooked with spices, vegetables, and sometimes saffron complements the creamy potol gravy.

Remember to adjust the serving portions based on your preferences and the number of people you are serving. These accompaniments complement Doi Potol and enhance the overall dining experience.

How Does Doi Potol Taste?

The combination of flavors in Doi Potol offers a balance of creaminess, tanginess, and aromatic spices. Here’s a breakdown of its taste:

Creamy: The use of curd (doi) in Doi Potol lends a creamy and velvety texture to the dish. The curd is often beaten and added towards the end of the cooking process, infusing the dish with its smoothness.

Tangy: The curd also adds a tangy flavor to Doi Potol. The tanginess cuts through the richness of the dish and provides a refreshing and zesty note.

Mildly Sweet: Pointed gourds (potol) have a subtle natural sweetness. When cooked in the gravy and combined with the curd, this sweetness becomes more pronounced, contributing to the overall flavor profile of Doi Potol.

Spices: The dish is seasoned with a blend of spices like cumin, ginger, garlic, turmeric, and red chili powder. These spices add a subtle warmth and depth of flavor to the dish, enhancing its overall taste.

Savory: Despite its mild sweetness, Doi Potol remains a savory dish due to the presence of spices and the curd’s tanginess. The combination of savory and tangy flavors makes it a well-balanced and satisfying meal.

Overall, Doi Potol is known for its creamy, tangy, and mildly sweet taste. The spices and seasonings used in the dish complement the flavors of the pointed gourds and curd, creating a delicious and comforting culinary experience.

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Doi Potol Alternatives

If you’re looking for alternatives to Doi Potol, here are a few dishes that you might enjoy:

Doi Maach (Fish in Curd Sauce): This is a popular Bengali dish where fish, typically Katla, is cooked in a curd-based gravy. It shares similarities with Doi Potol in terms of the curd-based sauce but features fish instead of pointed gourd.

Aloo Posto (Potato in Poppy Seed Paste): Aloo Posto is a classic Bengali dish made with potatoes cooked in a paste of poppy seeds. It has a rich and nutty flavor and is often enjoyed with steamed rice or Indian bread.

Cholar Dal (Bengal Gram Dal): Cholar Dal is a traditional Bengali dish made with split Bengal gram dal, coconut, and spices. It has a slightly sweet and aromatic flavor and is often served with rice or puris.

Lau Ghonto: Lau Ghonto is a vegetarian dish made with bottle gourd cooked with a mix of spices, grated coconut, and sometimes lentils. It is a comforting and nutritious dish commonly enjoyed with rice or roti.

Shorshe Ilish (Hilsa Fish in Mustard Gravy): If you enjoy seafood, Shorshe Ilish is a popular Bengali delicacy. It features Hilsa fish cooked in a flavorful mustard sauce, creating a harmonious blend of flavors.

Dhokar Dalna (Lentil Cakes in Gravy): Dhokar Dalna is a Bengali dish made with lentil cakes cooked in a tomato and onion-based gravy. It is a savory and protein-rich dish that goes well with rice or roti.

These alternatives offer a variety of flavors and textures while showcasing the diverse and delicious options available in Bengali cuisine.

Recipe Card

Doi Potol

Doi Potol (Dahi Parwal)

By Mita Mondal
Doi Potol is a traditional Bengali dish made with pointed gourds (potol) cooked in a creamy curd-based gravy.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4
Calories 187 kcal


  • 500 grams Pointed Gourd (cleaned properly, cut off both ends, peel them in strips)
  • 3 tablespoons Curd
  • 12 pieces Cashew Nuts
  • 1 Piece Large-Sized Onion (pasted)
  • ½ inch Ginger (pasted)
  • 6 pieces Garlic Cloves (pasted)
  • ½ tablespoon Coriander Powder
  • ½ tablespoon Cumin Powder
  • 3 pieces Green Chilies
  • 1 tablespoon Turmeric Powder
  • 1 tablespoon Red Chili Powder
  • ½ tablespoon Sugar
  • 2 pieces Cinnamon Sticks
  • 4 pieces Cardamom
  • 4 pieces Cloves
  • 3 tablespoons Mustard Oil
  • Salt to Taste


  • Begin by marinating the pointed gourds with salt and turmeric powder. Set them aside for 10 minutes.
  • Preheat a clay stove or a gas stove for cooking.
  • Place a kadai (wok) on the heat source.
  • Add oil to the kadai and fry the pointed gourds from all sides until they turn golden brown. Transfer them to a plate.
  • In the same kadai, add cinnamon sticks, cardamom, and cloves. Stir them until their flavors are released.
  • Add the onion-ginger-garlic paste and sauté it until it turns golden brown.
  • Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
  • Add a little water to create a thick paste. Stir until well combined.
  • Sprinkle ½ tsp of salt and continue stirring. Add more water if needed. Once the spices release oil, add the fried pointed gourds to the paste. Mix well for 5 minutes.
  • Pour enough water according to your desired gravy consistency and add a paste of curd and cashews. Stir well.
  • Add green chillies, salt to taste, and a pinch of sugar.
  • After 5 minutes of cooking, your Doi Potol is ready. Transfer it to a serving bowl.


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Pointed Gourd Selection: Choose fresh and tender pointed gourds (potol) for the best taste and texture. Look for ones that are firm and have a smooth skin.
Marination: Marinating the pointed gourds with salt and turmeric powder helps enhance their flavor and tenderize them. Allow them to marinate for at least 10 minutes for better results.
Cooking Equipment: While a clay stove (chullah) adds a traditional touch, you can also cook Doi Potol on a gas stove or any other suitable cooking surface.
Frying the Pointed Gourds: Ensure that the oil in the kadai is sufficiently hot before adding the pointed gourds. Shallow-fry them until they turn golden brown on all sides for a crispy and flavorful texture.
Spices and Seasonings: Adjust the quantity of spices according to your taste preferences. You can increase or decrease the amount of red chili powder and green chilies based on your desired level of spiciness.
Curd-Cashew Paste: The combination of yogurt (curd) and cashew paste adds richness and creaminess to the dish. Blend them together until smooth before adding to the gravy.
Consistency: Adjust the amount of water added to the gravy to achieve the desired consistency. If you prefer a thicker gravy, use less water, and if you want a thinner consistency, add more water accordingly.
Balancing Flavors: Taste and adjust the seasoning by adding salt, sugar, and green chilies as needed. This will help balance the flavors and bring out the best taste in the dish.
Garnish: Before serving, you can garnish Doi Potol with fresh coriander leaves (cilantro) for a burst of freshness and added visual appeal.
Remember to follow the recipe instructions while incorporating your own preferences to make a delicious Doi Potol that suits your taste buds. Enjoy experimenting and adjusting the flavors to create a dish you love.

Nutrition Info (Estimation Only)

Nutrition Facts
Doi Potol (Dahi Parwal)
Amount per Serving
Calories from Fat 126
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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Doi Potol is a delightful and traditional Bengali dish that features tender pointed gourds cooked in a creamy curd-based gravy.

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It offers a harmonious blend of flavors, including the creaminess of curd, the natural sweetness of pointed gourds, and the aromatic spices used in the dish.

Doi Potol is a popular vegetarian option in Bengali cuisine, known for its unique taste and comforting appeal.

Whether enjoyed with steamed rice, roti, or other accompaniments, Doi Potol is sure to satisfy the taste buds of those who appreciate the rich flavors of Bengali cuisine.

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