Malai Patol

As we call it in bengali,’ patol moy jiban’ now, that is, life ( read plate) is filled up with patol. I try to make as much variety of patol dish as possible, be it a patol posto or sorshe diye patol Chorchori or patol er dorma. In search of something different, came out with this recipe of Malai Patol, where parwal is cooked with milk. I have cooked in full cream milk and added some extra malai at the end, hence the name is malai patol.

Malai Patol

Ingredients for Malai Patol

  • Patol or parwal – 12
  • Onion – 1
  • Tomato – 1
  • Ginger – 1 inch
  • Gatlic – 5-7 cloves
  • Bayleaf – 1
  • Full cream Milk – 1 cup
  • Cream – 1 tbsp
  • Salt, turmeric – as required
  • Kashmiri chili powder, red chili powder – as required
  • Ghee for cooking
  • White oil to fry the parwal
  • Sugar – 1 tsp

How to make Malai Patol

Peel the parwal lightly and slit at both ends. Fry the parwal with a pinch of salt and turmeric.

Fry till it turns golden brown. Keep aside and do it in batches.

Make a paste of onion, ginger, garlic and tomato. In the same pan, add ghee and when it is hot, add the bayleaf. Then pour the pstr and fry well.

Once the oil starts coming out, add the salt, turmeric and chili powder. Fry well.

Add a cup of milk and once it starts boiling, add the fried parwal.

Slide them carefully into the gravy. You may add 2 tbsp of water if required.

Let it boil for some time till the parwal is cooked through. Stir once or twice to avoid burning the masala.

Once the pareals are cooked through, adjust the seasoning. Add the sugar at this stage. Mix well. It should have a thick gravy clinging into the parwal. Add the malai at this stage and remove from heat.

At the end, sprinkle some garam masala powder and you are done.

Serve with pulao or rice. Can be enjoyed with fulka too.

Malai Patol
Malai Patol
Malai Patol