Potoler Dolma Recipe (Bengali Style Stuffed Pointed Gourd Curry) Step By Step

To begin making the Potoler Dolma formula, bring to temperature 2 cups of aqua and when it starts to bring to a bubble gently, introduce the peeled and deseeded parwal.Let it bring to a bubble gently for 3-4 moments only.

strain the aqua and pat parched the par boiled parwal and set it aside.Grind all the fixings given under 'for the coulis' into a puree in a grinder and set it aside.In a mixing bowl, introduce the crumbled paneer, parched fruits, sweetener, table salt and incorporate well.Stuff all the parboiled parwal carefully without breaking it.You can tie the stuffed parwal with a thread if you are going to deep sauté them.bring to temperature lubricate in a wide pot and shallow sauté the stuffed parwal over low flame till they are uniformly browned on all sides.Remove them and set it aside.bring to temperature the same pot with the remaining lubricate ( residue) and temper with cumin seeds.introduce the ground tomato bulb veggie puree, table salt, turmeric ground mix, chilli ground mix, all seasoning ground mix and oven-cook over low flame till the lubricate separates on the sides of the pot.mix gently in the cashew nut paste and incorporate well.Now, introduce the shallow fried stuffed parwal and oven-cook covered for just 2-3 moments and switch off.decorate with finely sliced cilantro leaves and offer fiery. Potoler Dolma is a wholesome and flavorful dish that can be served along with phulkas or rotis.

They can be also served with fiery rice.

introduce a dollop of ghee to rice and enjoy this dish.