Potoler Niramish Dolma.(potol is parwal/Niramish means- vegetarian) However tired I am ..trust me this recipe is for keeps. A very traditional Bengali recipe called Patoler Dolma or stuffed pointed gourd in medium spicy gravy. No not your everyday recipe but make it when you have time and you are not damn tired. Even best if you cook this when guests come over, they will soon be talking of your culinary genius. Though the recipe is quintessentially Bengali but it borrowed its name from Mediterranean cuisine. Dolma generally refers to Turkish food where stuffed vegetables (mostly with spicy rice) and little pouches of stuffed grape leaves enjoy a special place. Today I have the pure vegetarian recipe of Dolma with cooked paneer (cottage cheese grated )masala stuffing. In this recipe the quality of the pointed gourd plays a major role. Please choose the ones which are tender , and fresh. My maa also prefers to use potol that are longer in size. 1. Scoop out the seeds of potol carefully, deep fry them and keep it aside.peel the skin of the potol but only the half of it..dont remove the whole skin.Take a look at d picture ,ull understand what I exactly mean by removing half of the skin. 2. For stuffing:- Take grated paneer, mix in sugar, salt, raisins, cashewnuts, jeera powder, turmeric powder , red chilly powder, chopped greenchilles, coriander leaves chopped and mix well. Stir in refined oil for 5 minutes and stuff this stuffing in the fried potol. The stuffing can also be with minced mutton ,chicken keema or deboned fish.(If someone likes to have it with a non-veg stuffing) 3. For Gravy: - Take a kadai, heat oil, add 2 bay leaves,onion paste,tomato blanced n pureed, fry for 5 mins , then add ginger paste, chilly powder, turmeric powder, salt and kaju n raisins paste n little garam masala powder. mix well and add little water, then put the stuffed potol, stir slowly and cook for 10 minutes, add a tspn of ghee and serve hot.
Posted on: Wed, 25 Jun 2014 02:26:23 +0000
Trending Topics
Recently Viewed Topics
© 2015