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

How to Make Doi potol

• 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.