West Bengal
Potoler dolma
Pointed gourd stuffed with chhena, coconut and raisins, simmered in a ginger gravy.
60 minTime
10 gProtein each
mildSpice
Make it your way
Grandma's wayStuffed, simmered and fit for a feast.
The original314kcalsame
10 gproteinsame
6 gfibresame
60minutessame
Potoler dolma, niramish style.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Scrape the potol lightly, slice off the tops and scoop out the seeds with a small spoon. Rub with turmeric and salt.
- 2Mix chhena, coconut, raisins, a little ginger, green chilli, salt and sugar. Cook in a teaspoon of ghee for 3 minutes.
- 3Stuff the potol and fry them in mustard oil, turning, until lightly browned all over. Lift out.
- 4In the same oil, add bay leaves and whole spices, then the rest of the ginger, tomato, cumin and chilli powder. Cook until thick, then stir in the curd on low heat.
- 5Add water, salt and sugar, then the stuffed potol. Cover and simmer until tender.
- 6Finish with ghee and garam masala and serve.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.