Potoler Dolma Recipe (Bengali Style Stuffed Pointed Gourd Curry)
A vegetarian Bengali Recipes recipe with to 7 pointed gourd (parval) - peeled and slit on the side and deseeded, cashew nuts - soak in warm water for minutes and grind to make a thick paste, turmeric powder (haldi). Ready in 50 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
17 steps- 1
To begin making the Potoler Dolma recipe, heat 2 cups of water and when it starts to boil, add the peeled and deseeded parwal
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6)cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 2
Let it boil for 3-4 minutes only
cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 3
Drain the water and pat dry the par boiled parwal and set it aside
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6)cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 4
Grind all the ingredients given under 'for the gravy' into a puree in a grinder and set it aside
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6)cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 5
In a bowl, add the crumbled paneer, dry fruits, sugar, salt and mix well
salt - to tastepaneer (homemade cottage cheese) - grated or crumbled(100 grams)sugar(1 teaspoon)pinch salt - 6
Stuff all the parboiled parwal carefully without breaking it
- 7
You can tie the stuffed parwal with a thread if you are going to deep fry them
- 8
Heat oil in a wide pan and shallow fry the stuffed parwal over low flame till they are uniformly browned on all sides
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6) - 9
Remove them and set it aside
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6) - 10
Heat the same pan with the remaining oil ( residue) and temper with cumin seeds
cumin seeds (jeera)(1/2 teaspoon) - 11
Add the ground tomato onion puree, salt, turmeric powder, chilli powder, all spice powder and cook over low flame till the oil separates on the sides of the pan
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/4 teaspoon)salt - to tastepinch saltonion(2)tomato(2)green chilli(2) - 12
Stir in the cashew nut paste and mix well
cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 13
Now, add the shallow fried stuffed parwal and cook covered for just 2-3 minutes and switch off
cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 14
Garnish with chopped cilantro leaves and serve hot
dried figs - finely chopped(2)dates - finely chopped(2)pistachios - finely chopped(5)few sprig coriander (dhania) leaves - finely chopped - 15
Potoler Dolma is a wholesome and delicious dish that can be served along with phulkas or rotis
- 16
They can be also served with hot rice
- 17
Add a dollop of ghee to rice and enjoy this dish
Rate this recipe
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Potoler Dolma Recipe (Bengali Style Stuffed Pointed Gourd Curry)
A vegetarian Bengali Recipes recipe with to 7 pointed gourd (parval) - peeled and slit on the side and deseeded, cashew nuts - soak in warm water for minutes and grind to make a thick paste, turmeric powder (haldi). Ready in 50 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
17 steps- 1
To begin making the Potoler Dolma recipe, heat 2 cups of water and when it starts to boil, add the peeled and deseeded parwal
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6)cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 2
Let it boil for 3-4 minutes only
cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 3
Drain the water and pat dry the par boiled parwal and set it aside
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6)cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 4
Grind all the ingredients given under 'for the gravy' into a puree in a grinder and set it aside
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6)cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 5
In a bowl, add the crumbled paneer, dry fruits, sugar, salt and mix well
salt - to tastepaneer (homemade cottage cheese) - grated or crumbled(100 grams)sugar(1 teaspoon)pinch salt - 6
Stuff all the parboiled parwal carefully without breaking it
- 7
You can tie the stuffed parwal with a thread if you are going to deep fry them
- 8
Heat oil in a wide pan and shallow fry the stuffed parwal over low flame till they are uniformly browned on all sides
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6) - 9
Remove them and set it aside
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6) - 10
Heat the same pan with the remaining oil ( residue) and temper with cumin seeds
cumin seeds (jeera)(1/2 teaspoon) - 11
Add the ground tomato onion puree, salt, turmeric powder, chilli powder, all spice powder and cook over low flame till the oil separates on the sides of the pan
to 7 pointed gourd (parval) - peeled and slit on the side and deseeded(6)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/4 teaspoon)salt - to tastepinch saltonion(2)tomato(2)green chilli(2) - 12
Stir in the cashew nut paste and mix well
cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 13
Now, add the shallow fried stuffed parwal and cook covered for just 2-3 minutes and switch off
cashew nuts - soak in warm water for minutes and grind to make a thick paste(15) - 14
Garnish with chopped cilantro leaves and serve hot
dried figs - finely chopped(2)dates - finely chopped(2)pistachios - finely chopped(5)few sprig coriander (dhania) leaves - finely chopped - 15
Potoler Dolma is a wholesome and delicious dish that can be served along with phulkas or rotis
- 16
They can be also served with hot rice
- 17
Add a dollop of ghee to rice and enjoy this dish
Rate this recipe
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