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Saturday 16 March 2024

Potoler Dolma (Stuffed Parwal / Pointed Gourd with Mutton Mince - Bong style)


          This is a traditional Bengali recipe of Potol (Parwal / Pointed Gourd) stuffed with mutton mince and cooked in a tomato-cashew nut based gravy. You can also stuff with prawns, paneer, boiled & mashed potatoes or banana blossom.

           As the process is lengthy, the stuffing can be made a day earlier and refrigerated to save time. You can make this exotic recipe for special occasions for your loved ones. This dish is best enjoyed with steamed rice or paratha. So check out for the step by step pictorial recipe to prepare it. 

  • 8-10 Potol (Parwals / Pointed gourds)
  • 1 cup mutton mince
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1/4 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. sugar (opt)
  • 1 tbsp. mustard oil


  • 2 tbsp. mustard oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 onion, grated
  • 1 tsp. ginger-garlic paste
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. red chili powder
  • salt to taste
  • 8-10 cashew nuts, soaked for 30 minutes and ground
  • 1 tsp. ghee (clarified butter)

          Scrape the parwals. Cut one end and carefully scoop out the pith and the seeds with a small spoon. Heat 1 tbsp. oil and sauté the onions till light brown.

          Add the tomatoes and sauté till it is mashed. Then add the ginger-garlic paste and all the dry spices mixed with a little water. Sauté well till the oil separates.

         Add the mince and cook till dry. Add 1 cup water and continue to cook, covered on a low flame till dry. Set aside to cool
          Stuff the parwals with the prepared mince. Replace the cut ends of the parwals with a toothpick or atta (wheat flour) dough. Heat 1 tbsp. oil in a pan and fry the stuffed parwals till slightly glazed.

          Gravy - Heat oil in a pan and temper with the cardamoms, cinnamon and cloves, followed by the onions. 

         Then add the ginger-garlic paste, coriander-cumin powder, red chili powder, garam masala powder, salt and turmeric powder mixed with little water.

          Sauté till the oil separates from the sides of the pan. Add 2 cups water and bring it to a boil.

         Gently add the stuffed parwals and cook, covered till the gravy is slightly thick. Add the cashew paste and ghee. Simmer for another minute. Serve, garnished with either rice or chapattis. 

                                  Heat oil & add onions. Sauté till light brown.

                                  Add tomatoes & fry till it is mashed.

                          Add ginger-garlic paste & all dry spices mixed with some water. Fry 
                          till the oil separates.

                                 Then add mince. Fry on a low flame till dry.

                               Add a cup of water & simmer on a low flame, covered till dry.

                                  Transfer to a container & keep aside to cool.

                     Scrape parwals. Chop the top & scoop out with the help of a small spoon.

                                  Fill in the keema & secure with a toothpick.

                          Add 1 tbsp. oil & sauté stuffed parwals till they have a slight glaze.

                       Gravy - Heat oil & sauté cinnamon, cardamoms, cloves, onion paste, 
                       ginger-garlic paste & all dry spices mixed with some water.

                                  Keep frying till oil separates. Add water & stuffed parwals.

                      Simmer on low flame till gravy is slightly reduced. Add cashew paste
                      & ghee. Mix well. Simmer for another minute & switch off the flame. 

                                 Serve, garnished as a side dish with either rice or chapattis.

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