Potoler Dolma/Stuffed Pointed Gourd (Traditional Bengali stuffed dish)
Servings Prep Time
5people 30minutes
Cook Time
20 minutes
Servings Prep Time
5people 30minutes
Cook Time
20 minutes
For the stuffing
For the gravy
  1. Peel the washed and cleaned potol (Pointed Gourd) and cut off the tips from both ends.
  2. Scoop out the seeds from one end without breaking/damaging the other end – I use the handle of a teaspoon to do this.
  3. Rub a little salt on the inside and outside of the potols and keep them aside for 10 minutes.
  4. At first boil the fish /prawn with salt, turmeric powder and whole garam masala for 5 min
  5. Remove from heat and keep it to cool and debone the fish and mashed it well.
  6. Heat 2 tsp oil in a pan and fry the sliced onions till golden brown. Add chopped tomato and fry till tomatoes are soft and smooth.
  7. Add ginger garlic paste and all the dry masala except amchur powder and garam masla powder. Add the mashed fish/prawn.
  8. Once it cools down, fill the scooped out and potols with the stuffing – till the edge and packed tightly.
  9. Heat sufficient oil in a pan and deep fry the stuffed potol. Remove from heat.
  10. Heat 3 tsp. oil in a kadhai/wok. Add in the bay leaves, onion paste and ginger garlic paste. Fry very well.
  11. n a bowl mix the curd and popy seeds cashew nut paste and all dry masala except garam masala.
  12. Add tomato puree and above mix in kadai and fry till oil separate from edges. Add salt, sugar and water and let it
  13. After 2-3 minutes, add in the stuffed potols and let it simmer on low heat till gravy thickens.
  14. Add garam masala powder, stir and remove from heat.
  15. Served hot with plain rice