Potol Korma (Spicy Pointed Gourd Curry)

‘Potol’ or pointed gourd is one of my favourite vegetables. Every year I prepare different dishes with ‘potol’. This particular recipe is my Mom’s favourite. She likes dishes with less spice and sweet. It is a perfect blend of spice and sweetness. You can serve this dish with simple steamed rice or pulao…Either in lunch or in dinner. It is a simple recipe but requires a little preparation like making coconut paste and raisin paste. But trust me with a little effort you can make an awesome dish with a very simple ingredient.



  • Potol or Pointed Gourd – 8-10
  • Onion Paste – 4 Tbsp
  • Ginger Paste – 2 tsp
  • Cumin Powder – 1 tsp
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Kashmiri Red Chilli Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Coconut Paste – 4 Tbsp
  • Raisin Paste – 2 tsp
  • Tomato Puree – ½ cup
  • Bay Leaf – 1
  • Green Chilli – 2-3
  • Cinnamon – 1”
  • Green Cardamom – 2
  • Clove – 2
  • Salt – To taste
  • Sugar – ½ tsp
  • Oil – 4 Tbsp
  • Ghee – 2 tsp


  1. Lightly scrap ‘potol’ or pointed gourd. Smear some turmeric and salt on them. Keep aside for 5-10 minutes.
  2. Heat oil in a kadai. Lightly fry the pointed gourds on medium heat. Keep aside.
  3. Add ghee in the kadai. Temper oil+ghee with bay leaf and whole garam masala.
  4. Put in onion paste and ginger paste. Fry till oil separates.
  5. Now add all dry masalas except garam masala powder. Fry for few seconds.
  6. Add coconut paste and raisin paste and fry till oil separates.
  7. Now add fried pointed gourds and sugar. Sauté for 5-6 minutes.
  8. Pour in 1 cup water. Adjust salt.
  9. Cover and cook till pointed gourd is almost done.
  10. Add in green chilli and garam masala powder. Check the consistency of the curry. It should neither be too thick nor be too runny.
  11. Serve with steamed rice, pulao or Paratha.

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