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Doodh Potol - 4

Doodh Potol | Parwal Bengali Recipe

Madhushree Basu Roy
It's one of those smooth and creamy dishes that are absolute crowd pleasers. This one calls for parwals or pointed gourd cooked in milk and spices.
Prep Time 10 mins
Course Main Course
Cuisine Bengali
Servings 4 people


  • 8-10 nos potol or parwal see notes
  • 1 tsp turmeric powder
  • 2 nos green cardamom
  • 3 nos cloves
  • 1/2 inch cinnamon stick
  • 1 no bayleaf
  • 1/2 tsp cumin powder
  • 1/2 tsp sugar
  • 3-4 green chillies
  • 1 tsp ghee
  • 1/4 tsp Bengali Garam Masala
  • 1 cup whole milk
  • 1 tbsp mustard oil see notes
  • salt to taste


  • Wash the parwals and then scrape off the hard skin. Cut the pointy ends and keep aside.
  • In a kadai, heat mustard oil and temper with a couple of green chillies, bayleaf, cardamom, cinnamon and cloves. Once the spices have browned a bit, add the parwals.
  • Stir fry them on medium heat for a couple of minutes.
  • Then in a small bowl, take the turmeric powder and cumin powder and make a slurry with 2 tbspof water.
  • Add this slurry to the parwal and coat the spices with the vegetables. Add salt.
  • Sprinkle some more warm water if required and stir fry on medium heat till the raw smell of turmeric powder goes away.
  • Then add the milk and let it simmer for a minute. Then cover and cook the parwal in the milk.
  • Check time and again if the parwals have softened or if the spices are sticking to the bottom. In that case, just spirnkle some warm water.
  • Once the parwals have softened, sprinkle sugar, ghee, Bengali garam masala and more split green chillies.
  • Give it a boil and the milk should have thickened and become creamy. If not, then just make a slurry with 1 tsp of maida and milk and add to the gravy.
  • Once everything has come together nicely, turn off the heat.
  • Serve doodh potol with rice or with luchi.


  1. Ideally you need baby parwal for this recipe. The organic ones are even better.
  2. Instead of mustard oil, you can also use vegetable oil for this recipe but ghee in the end is a must for the best flavour. 
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