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Introduction
Pointed gourd stuffed with spiced paneer or potatoes, cooked in a tomato-based gravy.
Ingredients
- 6 pointed gourds (parwal/potol)
- ½ cup paneer or potato stuffing
- 2 onions (chopped)
- 2 tomatoes (pureed)
- 1 tsp ginger paste
- ½ tsp garam masala
- Mustard oil
Instructions
Scoop out potol, stuff with filling.
Fry lightly, then simmer in onion-tomato gravy.
Pro Tips
- Shallow fry stuffed potol carefully so filling doesn’t spill.
- You can also bake instead of frying for a healthier option.
Serving Suggestions
Best eaten with basmati rice or pulao.
Fun Fact
This is considered a festive dish in Bengali weddings.