Niramish Patoler Dolma/Stuffed Pointed Gourd Curry | How to make Niramish Patoler Dolma/Stuffed Pointed Gourd Curry

By Nilanjana Bhattacharjee Mitra  |  3rd May 2016  |  
4.5 from 2 reviews Rate It!
  • Niramish Patoler Dolma/Stuffed Pointed Gourd Curry, How to make Niramish Patoler Dolma/Stuffed Pointed Gourd Curry
Niramish Patoler Dolma/Stuffed Pointed Gourd Curryby Nilanjana Bhattacharjee Mitra
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    5

    People

123

2

Video for key ingredients

  • How to make Khoya

About Niramish Patoler Dolma/Stuffed Pointed Gourd Curry Recipe

A traditional festive dish of Bengali cuisine.

Niramish Patoler Dolma/Stuffed Pointed Gourd Curry

Ingredients to make Niramish Patoler Dolma/Stuffed Pointed Gourd Curry

  • Patol/ Pointed gourd- 10
  • For stuffing:
  • Chena/ cottage cheese- 250 -300 gms
  • Unsweetend mawa - 80 -100 gms
  • cashew - 8-10
  • Raisin - 8-10
  • Garam masala - 1-2 tsp
  • cardamom powder -1/2- 1 tsp
  • salt as required
  • sugar- 1 tsp
  • turmeric powder- 1 tsp
  • chilli powder- 1/2 tsp
  • cumin powder -1/2 tsp
  • For the gravy:
  • bay leaf -2
  • Green cardamom-2-3
  • cinnamon-1/2 inch stick
  • cloves -2-3
  • tomato puree - 5-6 tbsp
  • ginger paste -1 tsp
  • Green chilli -1 chopped
  • cashew and magaz paste - 2-3 tbsp
  • turmeric powder -1 tsp
  • chilli powder-1 tsp
  • cumin powder - 1 tsp
  • salt as required
  • sugar 1/2 -1 tsp
  • Garom masala -1-2 tsp
  • ghee -1-2 tsp

How to make Niramish Patoler Dolma/Stuffed Pointed Gourd Curry

  1. Scrap the patol /parwal, cut the both ends. Keep the one side sealed using the back of the spoon or scooper. Scoop the inner soft part of the patol/ parwal, rub little salt and turmeric. Keep aside.
  2. Heat a pan with 2-3 tbsp of oil, add bay leaf then add cashew nuts and raisin. Fry it little, now add chena /cottage cheese, stirring for a mint, now add mawa. Keep stirring and mix it well, now add turmeric, chilli ,cumin powder, salt and sugar to taste.
  3. Sprinkle some water,stir constantly, now add garom masala and cardamom powder. Mix it well, the stuffing is ready. Let it cool.
  4. Now take patol/ parwal and stuff it properly. Do not over stuff as it can crack. Fry the patol/parwal, keep it aside.
  5. Now heat a kadai with 3-4 tbsp oil, add bay leaf, whole garam masala. Once a nice aroma develops, add ginger paste, chopped green chilli. Keep stirring, add tomato puree, cashew and magaz paste, turmeric, chili,cumin powder, salt and sugar to taste. Keep stirring for 2-3 mins.
  6. Now add a cup of water, bring the gravy to boil, then reduce the flame for 6-7 mins. Add stuffed patol/ parwal, mix it well to the gravy carefully. Continue cooking on a low-medium heat for 4-5 mins or till the oil is separated.
  7. Add ghee and garom masala, give it a good stir. Check the seasoning. The niramish patoler dolma is ready to be served with hot steamed rice, luchi, pulao.

My Tip:

If you like, you can add 3-4 tbsp grated coconut In the stuffing. You can make it non-veg as well with mutton/ chicken keema/ rahu fish/small prawn

Reviews for Niramish Patoler Dolma/Stuffed Pointed Gourd Curry (2)

Nilimesh Mitra9 months ago

Beautiful Madam ....Keep Cooking
Reply

Sheeba Bedi3 years ago

Yummy veg dish! Also please suggest what other filling can we put in this dish apart from mawa and cottage cheese?
Reply
sukanya sen
a year ago
can go for non veg - cooked prawn, boiled potato, onion, green chili mix