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Niramish Patoler Dolma/Stuffed Pointed Gourd Curry

May-03-2016
Nilanjana Bhattacharjee
0 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Niramish Patoler Dolma/Stuffed Pointed Gourd Curry RECIPE

A traditional festive dish of Bengali cuisine.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Stir fry
  • Simmering
  • Side Dishes
  • Healthy

Ingredients Serving: 5

  1. Patol/ Pointed gourd- 10
  2. For stuffing:
  3. Chena/ Cottage cheese- 250 -300 gms
  4. Unsweetend mawa - 80 -100 gms
  5. cashew - 8-10
  6. Raisin - 8-10
  7. Garam masala - 1-2 tsp
  8. cardamom powder -1/2- 1 tsp
  9. salt as required
  10. Sugar- 1 tsp
  11. turmeric powder- 1 tsp
  12. chilli powder- 1/2 tsp
  13. cumin powder -1/2 tsp
  14. For the gravy:
  15. Bay leaf -2
  16. Green cardamom-2-3
  17. Cinnamon-1/2 inch stick
  18. cloves -2-3
  19. tomato puree - 5-6 tbsp
  20. ginger paste -1 tsp
  21. Green chilli -1 chopped
  22. cashew and magaz paste - 2-3 tbsp
  23. turmeric powder -1 tsp
  24. chilli powder-1 tsp
  25. cumin powder - 1 tsp
  26. salt as required
  27. sugar 1/2 -1 tsp
  28. Garom masala -1-2 tsp
  29. ghee -1-2 tsp

Instructions

  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.

Reviews (2)  

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Nilimesh Mitra
Feb-28-2018
Nilimesh Mitra   Feb-28-2018

Beautiful Madam ....Keep Cooking

Sheeba Bedi
May-03-2016
Sheeba Bedi   May-03-2016

Yummy veg dish! Also please suggest what other filling can we put in this dish apart from mawa and cottage cheese?

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