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    Pointed gourd curry
    Milk-based curry
    Vegetarian curry
    Beginner
    For 4 people

    About Doodh Potol


    Doodh potol is a creamy Bengali curry where tender pointed gourds are simmered in sweetened, spiced milk until meltingly soft. The little gourds soak up the rich, aromatic sauce, turning buttery and succulent. Quick to make with minimal ingredients, this nourishing dish is pure vegetarian comfort food. The final drizzle of ghee takes the silky gravy to a whole new level of lush.

     

    Ingredients

    • Potol (pointed gourd) (medium, tender)

      6

    • Milk (full-fat)

      2 cups

    • Whole cumin seeds (Jeera)

      1/2 tsp

    • Sunrise Jeera Powder

      1/2 tsp

    • Sunrise Haldi Powder

      1/4 tsp

    • Sunrise Sabji Masala

      2 tbsp

    • Bay leaf

      2

    • Cooking oil

      3 tbsp

    • Sugar

      1 tsp

    • Salt

      To taste

    • Ghee

      1 tsp

    Sunrise tip: For the creamiest texture, use just-ripe, bright green potol with tender skin; avoid very mature ones as they can turn fibrous when cooked.


    Steps

    Step 1: Prep the potol

    Time: 9 minutes

    Gently scrub the potol to remove any dirt. Trim off the pointy ends and peel the skin, if desired. Make a slit at each end to help the curry penetrate. Place them in a large bowl and add a pinch of salt and Sunrise Haldi Powder, roughly massaging each potol so they are well-coated. Then, set aside.


    Step 2: Fry the potol

    Time: 10 minutes

    Heat 2 tbsp oil in a heavy-bottomed pan. Once hot, add the peeled potol in a single layer. Fry on medium heat, turning occasionally, until lightly golden. Remove with a slotted spoon on a plate and keep aside.


    Step 3: Temper the spices

    Time: 5 minutes

    In the same pan, add 1 tbsp of oil and then add the bay leaf, whole cumin seeds, Sunrise Haldi Powder, Sunrise Cumin Powder. Let them sizzle for 30 seconds to release their aroma. Then, add a pinch of salt and sugar. Be careful not to oversalt the dish now since the gourds also have salt.

    Then, add the Sunrise Sabji Masala to the spices and let it fry for a few seconds.


    Step 4: Return potol to pan

    Time: 5 minutes

    Add the fried potol back to the pan, along with a splash of lukewarm water. Gently toss to coat evenly with the spices. Fry for 3-4 minutes on low heat, stirring often.


    Step 5: Add milk and simmer

    Time: 10 minutes

    Pour in the milk and mix well. Then, cover the pan and simmer on low heat until the potol is soft and the milk has reduced to a thick, creamy sauce. Stir occasionally to prevent scorching.


    Step 6: Finish with ghee

    Time: 1 minute

    Uncover the pan and drizzle the ghee over the potol. Give it a final stir and turn off the heat.


    Step 7: Serve hot

    Spoon the doodh potol into a large serving bowl and serve hot with steamed rice.


    Goes Best With

    • Side Dish: Begun bhaja (crisp fried aubergine slices)

    • Accompaniment: Luchi (Bengali puffed bread)