নিরামিষ পটল পসিন্দা রেসিপিটি না বানিয়ে থাকলে ১বার বানিয়ে দেখুন |Patol Pasinda recipe ||

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"Potol pasinda" is a traditional Bengali dish made with pointed gourd (potol) cooked in a rich, flavorful gravy. Here's a recipe for you to try:

Ingredients:
500 grams potol (pointed gourd)
1 cup yogurt, whisked
2 tablespoons poppy seeds (khuskhus), soaked in warm water for 30 minutes
2 tablespoons cashew nuts, soaked in warm water for 30 minutes
2 large onions, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
2-3 green chilies, slit
1 bay leaf
4-5 green cardamoms
2-3 cloves
1-inch cinnamon stick
2 tablespoons mustard oil (or any cooking oil)
Salt to taste
Fresh coriander leaves for garnish

Instructions:

1. *Preparation:*
Wash and peel the potol. You can partially peel them in stripes. Cut each potol into halves or keep them whole, depending on their size.

2. *Making the paste:*
Grind the soaked poppy seeds and cashew nuts into a smooth paste. You can add a little water to make the grinding easier.

3. *Cooking the potol:*
Heat mustard oil in a pan. When the oil is hot, add the potol and fry until they are lightly browned. Remove and set aside.

4. *Making the gravy:*
In the same pan, add more oil if needed. Add bay leaf, cardamoms, cloves, and cinnamon. Sauté for a few seconds.
Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and green chilies. Cook until the raw smell disappears.
Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for a minute.
Add the poppy seed and cashew nut paste. Cook on low heat, stirring continuously to avoid sticking.

5. *Combining everything:*
Add the whisked yogurt gradually, stirring continuously to prevent curdling. Cook until the oil separates from the masala.
Add the fried potol and mix well to coat them with the masala.
Add water as required to make the gravy. Season with salt.
Cover and cook on low heat until the potol is tender and the gravy thickens.

6. *Finishing:*
Add the garam masala powder and mix well. Cook for another 2-3 minutes.
Garnish with fresh coriander leaves.

7. *Serving:*
Serve hot with steamed rice or chapati.

Enjoy your delicious Potol Pasinda!

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