Niramish Potol er Dolma/ Stuffed pointed Gourds with Cottage Cheese (bengali veg sabzi)

Name: Niramish Potol er Dolma/ Stuffed pointed Gourds with Cottage Cheese (bengali veg sabzi)
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 14 potol/parwal/pointed gourd; 250 gm cottage cheese/ chhana; 2 boiled potato; 2 green chilli; 2 tsp roasted cumin, coriander seeds powder; 1/2 tsp sugar; 1/2 tsp Salt; 1 tbsp raisins; 2 tbsp poppy seeds paste; 1 cup thick coconut milk; 1/4 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1/4 tsp kashmiri red chilli powder; 1 tsp ginger paste; 2 green chilli; 1/2 tsp sugar; Salt to taste; 2 tbsp mustard oil; 1 tsp ghee; 1/4 tsp garam masala powder; A handful of coriander leaves; 1 " cinnamon stick (1 piece); 3 green cardamom pods; 1/4 tsp cumin seeds; 3 cloves; 1 bay leaf

Deepanjali Das @cook_12477078

#CA2025
#cookpadindia
#bengali style vegetable sabzi
Potol er Dolma is an age old bengali delicacy.
It's a vegetarian version dish by filling the pointed gourd/ potol with cottage cheese / chhana stuffing.

Deepanjali Das @cook_12477078

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Ingredients

20 minutes

6 servings

14potol/parwal/pointed gourd
250 gm cottage cheese/ chhana
2 boiled potato
2 green chilli
2 tsp roasted cumin, coriander seeds powder
1/2 tsp sugar
1/2 tsp Salt
1 tbsp raisins
2 tbsp poppy seeds paste
1 cup thick coconut milk
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/4 tspkashmiri red chilli powder
1 tsp ginger paste
2 green chilli
1/2 tspsugar
Salt to taste
2 tbsp mustard oil
1 tsp ghee
1/4 tsp garam masala powder
A handful of coriander leaves
For tempering-
1 " cinnamon stick (1 piece)
3 green cardamom pods
1/4 tsp cumin seeds
3cloves
1 bay leaf

Saved

Steps

20 minutes

1

Cut small portions off from both the ends of the potol.Scrap the skin very lightly using the reverse side of the knife.
2

Wash the pointed gourd after scraping off the skin.With the help of a spoon handle scoop out the seeds of pointed gourd from inside.
3

Grind these seeds with a green chilli.
4

Mix the cottage cheese, smashed potato,parwel seeds paste, dry roast cumin, coriander powder
5

In a pan add little mustard oil & then saute the cottage cheese mixture with salt & sugar.
6

In another kadai heat mustard oil & fry the whole potol over medium heat & let them cooldown.
7

Now fill the pointed gourd with the cottage cheese mixture stuffing & then seal them with some thick flour batter.
8

In the same kadai fry the stuffed potatoes for a few seconds so that the seal doesn't open out.
9

Now in the same kadai add 1 tbsp mustard oil.Temper with slitted green chilli, cumin seeds, cinnamon stick, cardamom pods, cloves & bay leaf.
10

Next add ginger paste, kashmiri red chilli powder, turmeric powder, cumin, coriander powder, sugar & salt.Mix them well with little warm water.
11

Fry until the masala starts leaving the oil.Add poppy seed paste & stir well.Add the coconut milk.
12

Now add the fried stuffed potol to the gravy, cover & cook on low flame another few minutes.
13

Switch off the flame.Add garam masala powder & ghee, chopped coriander leaves.
14

Transfer the Potol er Dolma to a serving plate.
15

Serve the delicious Bengali Potol er Dolma hot with steam rice.Enjoy.