Bengali-style Stuffed Pointed Gourd Curry

Potoler dorma is a lip-smacking Bangla vegetarian delicacy made using potol or parwal (pointed gourd) stuffed with paneer (cottage cheese), grated coconut or dal (lentils), cooked in a thick gravy. It can be enjoyed with rotis, paratha or hot rice. Try out this recipe on a rainy day and enjoy the authentic taste of Bengal!

Ingredients

For the Potol (Pointed Gourd) stuffing:

  • Pointed Gourd

    • Potol (pointed gourd) - 10-12 pieces
    • Paneer (cottage cheese) - 1 cup, crumbled
    • Grated coconut - 1/2 cup
    • Cashew nuts - 1/4 cup, chopped
    • Raisins - 1/4 cup
    • Ginger paste - 1 tablespoon
    • Green chilies - 2-3, finely chopped
    • Namox Turmeric powder - 1/2 teaspoon
    • Namox Cumin powder - 1 teaspoon
    • Namox Garam Masala - 1/2 teaspoon
    • Sugar - 1 teaspoon
    • Salt - to taste
    • Vegetable oil - 2 tablespoons
    • Ghee (clarified butter) - 1 tablespoon

  • For the Dorma (Curry):

    • Onion - 1 large, finely chopped
    • Tomato - 1 large, finely chopped
    • Ginger paste - 1 tablespoon
    • Garlic paste - 1 tablespoon
    • Bay leaf - 1
    • Cinnamon stick - 1-inch piece
    • Green cardamom - 2-3 pods
    • Cloves - 2-3
    • Cumin seeds - 1 teaspoon
    • Namox Red Chilli powder - 1 teaspoon
    • Namox Turmeric powder - 1/2 teaspoon
    • Namox Cumin powder - 1 teaspoon
    • Namox Coriander powder - 1 teaspoon
    • Namox Garam masala powder - 1/2 teaspoon
    • Salt - to taste
    • Sugar - 1 teaspoon
    • Mustard oil - 2 tablespoons
    • Ghee (clarified butter) - 1 tablespoon
    • Fresh coriander leaves - for garnish

Preparing the Potol / Pointed Gourd stuffing

Prepare the Potol (Pointed Gourd):

  • Wash the potol (pointed gourd) thoroughly.
  • Trim the ends and make a slit on each potol lengthwise, leaving them intact at one end, creating a pocket for stuffing.

Make the Stuffing:

  • Heat 2 tablespoons of vegetable oil in a pan over medium heat.
  • Add grated coconut and sauté until lightly golden.
  • Next, add chopped cashew nuts and raisins. Sauté for another minute until the nuts are lightly toasted.
  • Add ginger paste, finely chopped green chilies, Namox Turmeric powder, Namox Cumin powder, Namox Garam Masala, sugar and salt.
  • Mix well and cook for 2-3 minutes until the raw smell of spices goes away.
  • Turn off the heat and let the stuffing mixture cool down to room temperature.

Stuff the Potol / Pointed Gourd:

  • Take each potol (pointed gourd) and stuff them generously with the prepared mixture.
  • Press gently to seal the opening.

Cooking the Potoler Dorma:

Prepare the Curry Base:

  • Heat 2 tablespoons of mustard oil in a deep pan or kadai over medium-high heat until it reaches its smoking point.
  • Reduce the heat to medium. Add bay leaf, cinnamon stick, green cardamom pods, cloves and cumin seeds. Sauté for a few seconds until aromatic.

Cook the Onions and Tomatoes:

  • Add finely chopped onions to the pan. Sauté until the onions turn golden brown.
  • Add the tomatoes and sauté for a few seconds.

Add Ginger-Garlic Paste and Spices:

  • Add ginger and garlic paste. Sauté for 1-2 minutes until the raw smell disappears.
  • Add Namox Red Chilli powder, Namox Turmeric powder, Namox Cumin powder, Namox Coriander powder, Namox Garam Masala, salt and sugar.
  • Mix well and cook for another minute.

Cook the Stuffed Potol:

  • Carefully add the stuffed potol to the pan, arranging them in a single layer.
  • Gently stir to coat the potol with the spice mixture.
  • Cover the pan and cook on medium-low heat for 10-12 minutes, stirring occasionally, until the potol are partially cooked and the spices are well incorporated.

Simmering:

  • Add a little water (about 1/2 cup) to the pan, cover, and simmer on low heat for another 10-12 minutes or until the potol are tender and cooked through.
  • Adjust the water quantity if needed to achieve the desired consistency of the curry.

Finishing Touches:

  • Drizzle 1 tablespoon of ghee (clarified butter) over the curry for added richness and flavour.
  • Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice or roti/paratha.