Potoler Dolma

Name: Potoler Dolma
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: bengali
Ingredients: 8 pcs pointed gourd (medium, peeled in stripes, ends trimmed, cored carefully); 200 g paneer (crumbled); 1 pcs potato (small, boiled and mashed); 2 pcs onion (medium, 1 finely chopped and 1 roughly chopped); 2 pcs tomato (medium, roughly chopped); 1 inch ginger (divided, grated and blended); 4 pcs garlic (cloves); 2 pcs green chili (1 finely chopped and 1 blended); 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala (divided); 1 pinch cumin powder; 1 tsp sugar; 0.5 tsp salt (divided); 3 tbsp mustard oil (divided); 1 cup water (for gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(128)

TASTE SCORE

9/10

Tender pointed gourd is hollowed out, filled with a lightly spiced paneer stuffing, then simmered in a smooth onion-tomato gravy. This Bengali favorite feels special on the table but is simple enough for a home-style lunch.

PREP

25m

COOK

35m

SERVES

1 KATORI

350 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prepare the potol.
1.Scrape the pointed gourd lightly in stripes and trim both ends.
2.Slit one side of each pointed gourd and scoop out the seeds and soft center with care.
3.Keep the hollowed shells intact for stuffing and reserve the scooped flesh.
TIPDo not cut all the way through or the filling will slip out while cooking.
fry · ~7 min
Lightly fry the potol shells.
1.Heat 2 tbsp mustard oil in a pan until it reaches a smoking point, then lower the heat slightly.
2.Add the pointed gourd shells and fry on medium heat until lightly golden on all sides.
3.Sprinkle a little of the salt over them, then remove to a plate.
mix · ~7 min
Make the stuffing.
1.Heat 1 tsp mustard oil in the same pan and add the finely chopped onion.
2.Add the reserved pointed gourd flesh, chopped green chili, and a little grated ginger, then cook until soft.
3.Add crumbled paneer and mashed potato, then season with a little salt, turmeric powder, cumin powder, and a pinch of garam masala.
4.Mix well and cook for 2 to 3 minutes until the filling comes together.
assemble · ~7 min
Stuff the potol.
Cool the filling slightly, then pack it into each fried pointed gourd shell. Press gently so the stuffing stays in place without breaking the shells.
prep · ~3 min
Blend the gravy base.
Blend the roughly chopped onion, tomato, garlic, the remaining ginger, and the remaining green chili to a smooth paste.
saute · ~10 min
Cook the gravy masala.
1.Heat the remaining mustard oil in a pan and add cumin seeds.
2.When the seeds sizzle, add the blended onion-tomato paste.
3.Cook on medium heat until the raw smell goes away and the paste thickens.
4.Add coriander powder, red chili powder, sugar, the remaining salt, and the remaining garam masala.
TIPCook the masala until the oil starts to separate at the edges for a fuller Bengali-style gravy.
simmer · ~15 min
Simmer the stuffed potol in the gravy.
Add water and bring the gravy to a gentle simmer. Place the stuffed pointed gourd in the pan, cover, and cook on low heat until tender and the gravy coats them well.
garnish
Garnish with cilantro.
serve
Serve hot.
Serve Potoler Dolma with plain rice or light pulao so the stuffed gourd and gravy stay the focus.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose medium potol of similar size so they cook evenly and look neat when stuffed.
2
Fry the potol shells only until lightly golden; over-frying can make them collapse during simmering.
3
Cook the stuffing until fairly dry, or excess moisture can leak into the gravy and loosen the filling.
4
Let the paneer mixture cool a bit before stuffing so it packs firmly and does not tear the slit.
5
Keep the simmer gentle after adding the stuffed potol; a hard boil can make the filling spill out.
6
If making ahead, prepare and stuff the potol earlier, then finish the final gravy simmer just before serving.
7
Rest the dish for 10 minutes after cooking so the gravy clings better and the flavors settle into the potol.