PURTI OIL

Potoler dolma recipe (bengali style stuffed pointed gourd curry) with purti kachi ghani mustard oil

Potoler Dolma is a delicious Bengali delicacy featuring pointed gourd stuffed with paneer and dry fruits, then cooked in a rich tomato-cashew gravy. This vegetarian, low-calorie version offers a perfect blend of sweet, spicy, and tangy flavors, making it a wholesome dish best enjoyed with roti or steamed rice.

This Bengali delicacy is usually made using prawns or fish. But in this vegetarian and low-calorie version of the Potoler Dolma, the potol is stuffed with Indian Cottage Cheese and dry fruits. The stuffed potol is shallow fried instead of deep frying and is tossed in a tangy and spicy tomato-cashew nut gravy. Potoler Dolma is a wholesome and delicious dish that can be served along with rotis. They can be also served with hot rice.

Ingredients

6 to 7 Pointed gourd, peeled and slit on the side and deseeded
15 Cashew nuts, soak in warm water for 15 minutes and grind to make a thick paste
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Red Chilli powder
1/4 Teaspoon Garam masala powder
1/2 Teaspoon Jeera
2 Tablespoons Mustard oil
Salt, to taste

For the filling

100 Grams Paneer (Homemade Cottage Cheese),
2 Dried Figs, finely chopped
2 Dates, finely chopped
5 Whole Almonds (Badam),
5 Pistachios, finely chopped
10 Sultana Raisins
1 Teaspoon Sugar
Pinch salt

For the gravy (to be chopped and processed)

2 Onions
2 Tomatoes
2 Green Chillies
1/2 inch Ginger

Ingredients

6 to 7 Pointed gourd, peeled and slit on the side and deseeded
15 Cashew nuts, soak in warm water for 15 minutes and grind to make a thick paste
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Red Chilli powder
1/4 Teaspoon Garam masala powder
1/2 Teaspoon Jeera
2 Tablespoons Mustard oil
Salt, to taste

For the filling