Potol er Roast

Because vegetarian food can wear a crown too! When it comes to vegetarian cooking, few dishes feel as indulgent as a well-made Potol er Roast. This traditional Bengali delicacy takes the everyday potol (pointed gourd) and dresses it in a rich, aromatic gravy, perfect for festive occasions or a special Sunday lunch. It's mildly spiced, slightly sweet, and bursting with flavour that even die-hard non-vegetarians will appreciate. If you think vegetarian food can’t be luxurious, this dish is ready to change your mind.

Ingredients:

Potol (pointed gourd) – 10–12, medium-sized

Onion – 2 medium, finely sliced

Ginger paste – 1 tbsp

Curd (beaten) – 3 tbsp

Tomato – 1 medium, grated

Cashew paste – 1 tbsp

Raisin paste – 1 tbsp

Shalimar's Chef Spices Garam masala powder – ½ tsp

Bay leaf – 1

Whole garam masala – cardamom (2), clove (2), cinnamon (1 small stick)

Shalimar's Chef Spices Turmeric powder– ½ tsp

Shalimar's Chef Spices Red chilli powder – ½ tsp

Sugar – 1 tsp (adjust to taste)

Salt – to taste

Ghee + Shalimar's mustard oil – 2 tbsp (for cooking)

Warm water – as needed

Method:

Prep the Potol:

Scrape and lightly slit each potol. Remove seeds if they’re too mature.

Smear with salt and turmeric.

Fry in a mix of ghee and oil until lightly golden. Set aside.

Make the Masala:

In the same pan, temper with bay leaf and whole garam masala.

Add sliced onions and sauté till golden brown.

Add ginger paste and cook till the raw smell disappears.

Stir in grated tomato, turmeric, red chilli, and sugar. Cook until the oil begins to separate.

Richen the Gravy:

Add cashew and raisin paste. Mix well.

Lower heat and add beaten curd slowly, stirring continuously to avoid curdling.

Cook till the masala is thick and glossy.

Add Potol & Simmer:

Gently add fried potols to the gravy.

Pour in a little warm water to make a thick, clingy gravy.

Cover and cook on low heat for 8–10 minutes until potols are tender and the flavours have blended beautifully.

Finish with garam masala and a small spoon of ghee.

Serving Tip:

Serve with basmati rice, luchi, or light pulao. Garnish with fried cashews or a few strands of fried onion for extra drama.