By a staff reporter: Fry parwal until the pieces are golden. Temper oil with ginger, green chilies, cumin powder, Coriander powder, turmeric powder & Kashmiri red Chili powder or Deggi Mirch, cinnamon, green cardamoms. Saute ginger paste. Dilute dry spices. Fry dry masala. Mix yogurt. Add parwal. Coat with sauce. Drizzle ghee. Add garam masala.
Spicy Doi Potol- add as bhog for Kalipuja
Niramish Doi Potol is an authentic veg day recipe in every Bengali home. Sweet & tangy taste makes it best with white rice or even Naan. This is the simplest recipe you'll ever make.