Doi Potol or Potol Korma or Potoler Dorma is a great combination to the soft parwal and very Indian with his unique blend of spices and coconut milk. A kind of fragrant creamy vegetable side dish and I would say quite spicy. Aloo Potol Curry is a perfect side dish for almost any rice and the hot crispy taste makes it a snack by itself.
Korma is said of a meat or vegetable stew with water or broth, yogurt or cream; All these ingredients are often used together to achieve a rich and hearty dish. There are several ways to make a korma and each produces a different texture and taste. Some are cooked until it forms a thick sauce; other variations in the liquid is reduced to a glaze or form a delicious crust. In the final stage of cooking may be used a technique called Boghar it is to move the pot, closed by the lid, from left to right and from bottom to top.
This allows the liquid to wet the meat, the steam rises and the producing better flavors. A variant of the korma is the pyaaz doh, doh means two and pyaaz onion this name subtends to the fact that we must weigh a double quantities of onions compared to that of meat. One part is cooked for a long time before adding the meat, the other party, grated or powdered, is joined at the end when the meat is almost cooked. The main feature of this area is that the addition of onions at different times produces a texture and taste very special and multifaceted.
1 bay leaf
1 tsp cumin seed
1 tsp mustard seed
3 tbsp poppy seeds
1 tsp cumin seed powder
1 tsp coriander powder
1 tsp red chili Powder
2 green chillies
1 tsp turmeric powder
1 cup shredded coconut
1 tsp ginger paste
1 tsp garlic paste
1 tsp sugar
1 cup mustard oil
Salt to taste
Soak mustard seed and poppy seed at least for 6 hours. Mix soaked poppy seed, mustard seed, coconut, green chillies and little bit of water.
Chop the onion, tomato and green chillies. Cut the Parwal in both side half way through without cutting into halves. Add half turmeric powder and salt to parwal.
Light fry Prawn, Potato and Parwal in semi heat. Keep it aside.
Heat oil in kadai, add cumin seeds and bay leaf. Add chopped onion fry till its slightly brown. Add cumin powder, turmeric, coriander powder, chopped tomatoes and stir well. Add fried potato and parwal and cook for 1 minute till oil starts coming out. Add poppy paste, water, salt to taste and cook for about 5 minutes or till the potatoes are cooked properly.
Serve Potol Posto hot with naan, paratha pulao, or simple plain rice.