Potoler Dolma Recipe (Bengali Style Stuffed Pointed Gourd Curry)
A Delicious Bengali Delight for Your Next Meal
Potoler Dolma is a traditional Bengali dish that beautifully combines the delicate flavors of pointed gourd (parwal) with a sweet and savory filling, all simmered in a rich, aromatic gravy. This flavorful dish is perfect for lunch, served with phulkas, rotis, or steamed rice. Packed with wholesome ingredients, it offers a delightful twist on the classic stuffed vegetable curry.
Ingredients
For Stuffing:
| Ingredient | Quantity |
|---|---|
| Pointed gourd (parwal), peeled, slit, and deseeded | 6-7 pieces |
| Cashew nuts, soaked in warm water | 15 pieces |
| Paneer (homemade cottage cheese), crumbled | 100 grams |
| Dried figs, finely chopped | 2 pieces |
| Dates, finely chopped | 2 pieces |
| Almonds (badam), blanched | 5 pieces |
| Pistachios, finely chopped | 5 pieces |
| Raisins | 10 pieces |
| Sugar | 1 teaspoon |
| Salt (for stuffing) | A pinch |
For Gravy:
| Ingredient | Quantity |
|---|---|
| Onions | 2 medium-sized, finely chopped |
| Tomatoes | 2 medium-sized, pureed |
| Green chilies | 2 pieces |
| Ginger, grated | 1/2 inch piece |
| Cumin seeds (jeera) | 1/2 teaspoon |
| Mustard oil | 2 tablespoons |
| Turmeric powder (haldi) | 1/4 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Salt (for gravy) | To taste |
| Fresh coriander leaves (dhania) | A few sprigs, finely chopped |
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Instructions
Preparing the Pointed Gourds (Parwal):
- Parboil the Parwal: Start by heating 2 cups of water in a large saucepan. Once the water starts to boil, add the peeled, slit, and deseeded pointed gourd (parwal). Let it boil for 3-4 minutes. This will soften the parwal just enough to make it easier to stuff without losing its shape. After boiling, drain the water and gently pat the parwal dry using a paper towel. Set aside for later.
Preparing the Stuffing:
-
Grind the Cashew Paste: Soak the cashew nuts in warm water for about 15 minutes. After soaking, grind the cashews into a thick paste using a little water if necessary. Set this paste aside.
-
-
Mix the Stuffing: In a separate bowl, combine the crumbled paneer, chopped dried figs, chopped dates, blanched almonds, chopped pistachios, raisins, sugar, and a pinch of salt. Mix all these ingredients thoroughly to form a cohesive stuffing mixture.
-
Stuff the Parwal: Carefully stuff each parwal with the prepared stuffing mixture. Be gentle while stuffing to avoid breaking the parwal. If you prefer, you can tie each stuffed parwal with a thread to help hold the stuffing in place, especially if you plan to deep fry them later.
Cooking the Stuffed Parwal:
- Shallow Fry the Stuffed Parwal: Heat mustard oil in a wide pan over low flame. Once the oil is hot, gently add the stuffed parwal and shallow fry them until they are evenly browned on all sides. This should take about 5-7 minutes. Once fried, remove the parwal from the pan and set them aside on a plate.
Preparing the Gravy:
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Grind the Gravy Ingredients: In a grinder, combine the onions, tomatoes, green chilies, and ginger. Grind into a smooth puree. Set this puree aside.
-
Cook the Gravy: In the same pan where you fried the parwal, add the remaining mustard oil. Once the oil heats up, temper the oil with cumin seeds. Then, add the prepared tomato-onion puree to the pan. Stir in the turmeric powder, red chili powder, garam masala powder, and salt to taste. Cook the mixture over a low flame, stirring occasionally, until the oil begins to separate from the gravy (about 8-10 minutes).
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Add Cashew Paste: Once the gravy is ready, stir in the cashew nut paste and mix it thoroughly with the gravy. This will add a creamy texture and rich flavor to the curry.
Final Steps:
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Combine Stuffed Parwal with Gravy: Gently add the shallow-fried stuffed parwal into the gravy. Cover the pan and cook for an additional 2-3 minutes, allowing the flavors to meld together.
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Garnish and Serve: Once done, turn off the heat and garnish the Potoler Dolma with finely chopped coriander leaves (dhania). Serve the dish hot with your choice of phulkas, rotis, or steamed rice. For an extra indulgence, you can add a dollop of ghee to the rice before serving.
Tips and Variations:
- For a Richer Flavor: You can deep fry the stuffed parwal instead of shallow frying for a crispier texture.
- Paneer Substitute: If you prefer a vegan version, you can substitute the paneer with crumbled tofu.
- Additional Spices: Some variations of this dish may include a pinch of garam masala or cinnamon for extra warmth in the flavor profile.
Potoler Dolma is a nutritious and flavorful Bengali dish that makes a wonderful addition to your lunch table. The sweet filling combined with the savory gravy creates a harmonious balance of flavors, making it a memorable experience with every bite.
