Bengali Potoler Dorma
Delicate pointed gourds are gently hollowed and stuffed with a rich, spiced coconut and paneer filling, then simmered in a luscious, aromatic tomato-cashew gravy.
65min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Trim the ends of the pointed gourds, make a small lengthwise slit, and carefully scoop out the seeds and pulp using a narrow spoon or knife.
2
Heat a teaspoon of mustard oil in a pan, add a pinch of turmeric and salt, and lightly fry the hollowed gourds until slightly tender. Set them aside.
3
In the same pan, heat a little oil and sauté half of the ginger paste, chopped green chilies, grated coconut, and grated paneer together for 3 minutes until dry. Season with salt.
4
Stuff the prepared filling tightly into each fried pointed gourd and set them aside.
5
For the gravy, heat remaining oil and ghee in a heavy-bottomed pan. Temper with bay leaf, cardamom, and cinnamon.
6
Add the remaining ginger paste and tomato puree, cooking until the oil separates from the masala.
7
Stir in cumin powder, turmeric, cashew paste, salt, and sugar, sautéing for another 2 minutes.
8
Pour in a cup of warm water, bring to a gentle boil, and carefully place the stuffed pointed gourds into the simmering gravy.
9
Cover and cook on low heat for 10 minutes until the gourds absorb the flavors and soften completely.
10
Sprinkle garam masala powder on top, drizzle with a little ghee, and serve hot with steamed basmati rice or luchi.
Ingredients
8 pointed gourds (potol/parwal), peeled and scraped
100g grated paneer
1/2 cup freshly grated coconut
1 tablespoon ginger paste
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon warm garam masala powder
2 green chilies, finely chopped
2 tomatoes, pureed
2 tablespoons cashew nuts, soaked and ground to a paste
1 bay leaf
2 green cardamom pods
1 small cinnamon stick
2 tablespoons mustard oil
1 tablespoon ghee
Salt to taste
1 teaspoon sugar
Warm water as needed
*This AI-generated recipe may contain inaccuracies.