Potoler Dolma Recipe – Bengali Stuffed Parwal
Introduction
Potoler Dolma is a traditional Bengali dish made by stuffing parwal (pointed gourd) with a delicious filling of paneer (cottage cheese) and dry fruits, then simmering it in a rich, flavorful gravy. This dish is an elegant fusion of textures—crispy fried parwals and a smooth, mildly spicy gravy. Often served with rice and Bengali-style Cholar Dal (Bengali gram lentils), Potoler Dolma is perfect for lunch or dinner, offering a hearty and nutritious meal with an exotic flavor profile that’s a treat for the taste buds.
Ingredients
Here is the full list of ingredients you will need to create this delectable Bengali dish:
| Ingredients | Quantity |
|---|---|
| Parwal (Pointed gourd) | 6, peeled and slits made on the sides |
| Cashews (soaked in hot water for 15 minutes) | 15 |
| Turmeric Powder | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/4 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Mustard Oil | 2 tablespoons |
| Salt | As per taste |
| Paneer (Cottage Cheese, crumbled) | 100 grams |
| Dried Figs | 2 |
| Dates (finely chopped) | 2 |
| Almonds (soaked in water) | 5 |
| Pistachios (finely chopped) | 5 |
| Raisins | 10 |
| Sugar | 1 teaspoon |
| Onions | 2, finely chopped |
| Tomatoes | 2, finely chopped |
| Green Chilies | 2 |
| Ginger (grated) | 1/2 inch piece |
| Fresh Coriander (finely chopped) | 3 sprigs |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Serving Size
- Servings: 4 people
Cuisine
- Cuisine: Bengali
- Course: Lunch
- Diet: Vegetarian
Instructions
Step 1: Blanching the Parwal
Start by heating 2 cups of water in a saucepan. Once the water comes to a boil, add the parwals (pointed gourds) and cook them for 3 to 4 minutes. This will soften the parwals and make them easier to stuff. After cooking, drain the water and set the parwals aside to cool.
Step 2: Preparing the Gravy
In a mixer grinder, add the following ingredients for the gravy:
- Onions
- Tomatoes
- Green chilies
- Ginger
Add a little water and grind everything to a smooth paste. Set this mixture aside for later use.
Step 3: Preparing the Stuffing
In a large mixing bowl, add:
- Paneer (cottage cheese, crumbled)
- Dried figs (chopped)
- Dates (finely chopped)
- Almonds (soaked and finely chopped)
- Pistachios (finely chopped)
- Raisins
- Sugar
- Salt
Mix all the ingredients together thoroughly. This mixture will be used to stuff the parwals.
Step 4: Stuffing the Parwal
Take each parwal and carefully make a slit along the sides (if not already done). Stuff each parwal generously with the prepared paneer and dry fruit mixture. Once stuffed, tie each parwal with a piece of thread to keep the filling intact during cooking.
Step 5: Frying the Parwals
Heat 2 tablespoons of mustard oil in a pan. Once the oil is hot, gently add the stuffed parwals into the pan. Fry them on medium heat until they turn golden brown and crispy on all sides. Once fried, remove the parwals and place them on a kitchen towel to absorb excess oil. Set them aside.
Step 6: Cooking the Gravy
In the same pan, heat a little more oil if needed. Add cumin seeds to the hot oil and let them sizzle for a few seconds. Then add the onion-tomato paste that was prepared earlier.
Next, add:
- Salt to taste
- Turmeric powder
- Red chili powder
- Garam masala powder
Cook this mixture for 5 to 6 minutes on medium heat until the oil starts to separate from the gravy.
Step 7: Adding the Cashew Paste
Now, add the cashew paste to the gravy and mix well. Cook the mixture for another 2-3 minutes until it thickens slightly.
Step 8: Combining Stuffed Parwals with Gravy
Add the fried, stuffed parwals into the gravy and cook them for 2 to 3 minutes. The parwals will soak up the flavors of the gravy and become even more delicious.
Step 9: Garnishing
Once the parwals are cooked, turn off the heat. Garnish with freshly chopped green coriander.
Serving Suggestions
Serve your Potoler Dolma with steaming rice and Bengali-style Cholar Dal for a complete and hearty meal. The slight sweetness of the dry fruits complements the spiciness of the gravy, making this dish a unique and flavorful treat.
Nutritional Information (Per Serving)
Here’s a rough estimate of the nutritional content of each serving of Potoler Dolma (approximately one stuffed parwal with gravy):
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~7g |
| Carbohydrates | ~30g |
| Fat | ~15g |
| Fiber | ~5g |
| Sodium | ~250mg |
Final Thoughts
Potoler Dolma is a delicious, aromatic dish that captures the essence of Bengali cuisine. The unique stuffing of paneer, dry fruits, and spices makes it an extraordinary vegetarian recipe that is sure to impress your guests and satisfy your palate. Its combination of textures—crunchy fried parwal with the smooth, flavorful gravy—is something every food lover must try.
Enjoy this delightful Bengali treat and share it with your loved ones for a wholesome, flavorful meal.
