Posted on: August 24, 2020 Posted by: Deepsikha Comments: 0
Potoler Dolma

This is a very popular Bengali vegetarian dish. This is also an answer to those who think Bengalis only eat MachMangsho (fish, meat), and vegetarian dishes are not really Bengali thing. Anyone who has tasted Potoler Dolma, Dhokar Dalna, Chhanar Dalna, Phulkopir Dalna or any such Bengali vegetarian dishes can definitely understand what Bengali cuisine is all about and how vast and versatile it is.

See Other Vegetarian Recipes Here

Potoler Dolma can be both amish (non-vegetarian) and niramish (vegetarian). To prepare the amish version, pointed gourds are stuffed with meat mince or shrimp. On the other hand, for niramish version, these are stuffed with chhana (cottage cheese) or grated coconut or both. Rest of the cooking procedure remains the same for both amish and niramish. What I have cooked today is the niramish version and I have used both chhana and grated coconut for stuffing. However, here I have given a innovative twist. I have sautéd the grated coconut with sugar till the sugar is little caramelised and coconut is fried. I have mixed the same with homemade chhana and made the stuffing.

Although, you can skip this step and mix raw grated coconut directly with chhana, but, this small step will increase the flavour and taste and will take your dish to a different level, I guarantee. Also, this is a no garlic and no onion recipe. Also, the process of making this dish is a bit tedious and need effort, but, the end result is truly rewarding. Let me quickly tell you now how I make my Potoler Dolma. Here’s the recipe for you all.

Ingredients:

  • 8 potol (pointed gourd)
  • some oil to fry potol

For Making Chhana:

  • 750 ml full fat milk
  • 3 table-spoon lemon juice

For Making Fried Caramalised Grated Coconut:

  • 3/4 cup grated coconut
  • 2 table-spoon sugar

For The Stuffing:

  • chhana (cottage cheese) that you have freshly made
  • caramalised grated coconut that you have freshly made
  • 1/2 tea-spoon turmeric powder
  • 3 pinch red chilli powder
  • 1/2 tea-spoon salt
  • 1/2 tea-spoon cumin seed
  • 1 table-spoon ghee

For Tempering:

  • 3 table-spoon ghee
  • 1 bay leaf
  • 1 inch cinnamon stick, crushed
  • 3 green cardamom, crushed
  • 5 clove crushed
  • 1/2 tea-spoon cumin seed
  • 1 table-spoon grated ginger

For Making Curry:

  • 1/2 cup tomato puree
  • 2 table-spoon posto (poppy seed), pasted
  • 4 table-spoon yogurt, whisked
  • 5 green chilli, slitted
  • 1/2 tea-spoon turmeric powder
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1 tea-spoon kashmiri red chilli powder
  • 1/2 tea-spoon red chilli powder (optional)
  • 1.5 cup warm water
  • salt, according to taste

Method:

  • For making Chhana, heat the milk and bring to boil. Turn off the flame and add lemon juice. You will see cheese getting separated from water. Let it cool down to the room temperature.
  • Drain the water and squeeze the excess water. If needed, tie chaana in a muslin cloth and hang for 2 hours so that extra water can drip off. Chhana is done. Keep aside.
  • Now, take a pan and add grated coconut and sugar to it. Over low to medium flame, stir until the sugar is caramalised and coconut is somewhat fried. Remove and keep aside.
  • Take all the pointed gourds and wash properly. Tap to dry. Scrap the outer shell and cut the two heads. Deseed all the pointed gourds and keep aside.
  • For stuffing, mix all the ingredients mentioned in For The Stuffing section (except cumin seed and ghee) very well. Heat ghee in a pan and temper with cumin seed. Add the mixture and sauté for 5 minutes over low flame. Remove the stuffing and keep aside.
  • Now, stuff all the pointed gourds one by one with the stuffing and make them ready.
  • Take required oil in a pan and shallow fry the stuffed pointed gourds batch by batch until all of them are brownish from all sides. Remove and keep aside.
  • Now, for making the final curry, heat 3 table-spoon oil in a pan and temper with all the ingredients mentioned in For Tempering section (except ginger). Allow them to crackle.
  • Add ginger and stir until raw smell goes off.
  • Now, add turmeric powder, cumin powder, coriander powder, kashmiri red chilli powder and red chilli powder. Sprinkle a little water and stir for 1 minute.
  • Add tomato puree and stir until it thickens.
  • Add poppy seed paste and mix well.
  • Add whisked yogurt and salt and give a proper mix. Stir cook over low flame until oil starts separating.
  • Now, add water and green chilli. Mix well. Cover and cook for 7 minutes over low to medium flame.
  • Open the lid and add pointed gourds one by one. Carefully mix them to the gravy and cover.
  • Lower the flame and cook for another 7-10 minutes.
  • Your Niramish Potoler Dolma is ready to be served now.

Serve hot with piping hot rice and enjoy this authentic Bengali vegetarian delicacy. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy Eating!

 

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