Potal or Pointed Gourd Paneer Curry

Potal or Pointed Gourd Paneer Curry

Potal or Pointed Gourd Paneer Curry
 (Odia: ପୋଟଳ ପନୀର ତରକାରୀ) a very delicious creamy and flavorful dish and goes well with steamed rice or roti. It's basically prepared in temples so garlic, onions, and tomatoes are not used, but on other occasions, you can use tomatoes.


  • 1 cup potala / parwal
  • 1 cup panner
  • 1/cup tomato puree
  • 1/4 cup cashew paste
  • 1 tbsp cream
  • 1/4 tsp Turmeric
  • Salt to taste
  • 1/2 tsp sugar
  • 1 tsp ginger paste
  • 2 to 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp Kasuri methi/ dried fenugreek leaves
  • Bay leaf
  • Green cardamom
  • Black pepper
  • Cinnamon
  • Coriander Powder 
  • Cumin Powder
  • Garam Masala
  • Kashmiri Mirchi powder -1 tsp each


  1. Wash and cut pointed gourd (Potol) in two or three pieces, fry them and keep aside.
  2. Cut paneer in cubes, fry, and keep aside.
  3. In the same Kadai heat oil on low flame, add bay leaf and other whole spices, and allow them to crackle.
  4. Now add ginger paste and saute for 2 to 3 minutes, add tomato puree into it and fry for 5 to 6 minutes.
  5. It's time to add other dry spices except garam masala and cook for 2 more minutes.
  6. The masala is almost ready now, put Kaju paste into the masala and fry for 2 more minutes.
  7. Add 1 .5 cup water to the gravy and bring it to boil, when the gravy starts boiling add pointed gourd and paneer in it, cover, and cook for 5 to 6 minutes.
  8. After 5 minutes add cream into the curry mix it well and cook for 1minutes, switch off the flame add garam masala and crushed Kasuri Methi, mix and serve hot.
Potal or Pointed Gourd Paneer Curry

About the Author:

Food blogger Puspita Bhutia

Puspita Bhutia, an Odia food blogger staying in Raipur. She loves cooking and she is doing it as her passion.

Follow her on Instagram @puspita_ki_rasoi.

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