Dudh Patol – Parwal cooked with Milk

Patol / Pointed Gourd is cooked with poppy seeds and ghee and the gravy is made with milk. An ideal vegetarian dish, where no onion or garlic is used. What a royal treatment to humble patol.


  • Patol / Pointed Gourd – 500 gms
  • Milk – 1 cup
  • Poppy seed paste – 3 tbsp.
  • Ginger Paste – 1 tbsp.
  • Green Chilli Paste – 1 tsp
  • Cumin Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Bay leaves – 2
  • Ghee – 1 tsp
  • Whole Garam Masala – 2 each
  • Salt, Sugar, Turmeric – as required

 Scrape the pointed gourd and cut them into halves. Sprinkle some salt and turmeric powder and fry them lightly.

Add oil and ghee into the pan. When it is hot, add the bayleaves and whole garam masala. Then add the cumin and coriander power, green chilli paste with salt and turmeric. Add the poppy seed paste after 30 seconds and fry the masala mixture over low flame till it releases nice aroma. Now add the milk and let it start boiling. Add the fried patol and mix well.

Cook for 4-5 minutes till the patol are cooked. Sprinkle 1 tsp of sugar. Adjust the seasoning.

Dudh Patol is ready. You may add one more teaspoon of ghee at the end if you like. Keep covered for 10 minutes so that the ghee gets infused into the vegetable. Serve as a side dish.

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