Potoler Dolma
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Base Ingredients:
  • 14-17 Patol/Pointed Gourd/Parval
  • 200gm Chicken Keema ( Minced Chicken )
  • 200gm Prawn/Shrimp ( cleaned )
Chicken Keema:
  • 1 Tablespoon Ginger Paste
  • 1 Tablespoon Garlic Paste [the_ad id="2092"]
  • ½ Teaspoon Red Chili Paste
  • 4 Tablespoons Finely Chopped Onion
  • ½ Teaspoon Red Chili Powder
  • ½ Teaspoon Red Chili Flakes
  • ½ Teaspoon Garam Masala Powder
  • Oil
  • Salt
Shrimp Keema:
  • 4 Tablespoons Finely Chopped Onion
  • 1 Tablespoon Ginger Paste
  • 1 Tablespoon Garlic Paste
  • ½ Teaspoon Red Chili Powder
  • ½ Teaspoon Red Chili Flakes
  • ½ Teaspoon Garam Masala Powder
  • Sugar
Ingredients for the Curry:
  • 2½ Tablespoons Ghee
  • 2 Tablespoons Vegetable Oil
  • 4 Pieces Whole Cardamoms
  • 4 Pieces Whole Cinnamon
  • 4 Pieces Whole Cloves
  • 4 Pieces Whole Red Chili
  • 5 Tablespoons Onion Paste
  • 2 Tablespoons Garlic Paste
  • 1 Tablespoon Ginger Paste
  • 2 Tablespoons Chopped Tomato
  • ½ Teaspoon Red Chili Powder
  • ¼ Teaspoon Turmeric Powder
  • ¼ Teaspoon Kashmiri Red Chili Powder
  • 2½ Tablespoons Tomato Puree
  • 1 Tablespoon of Kiss-miss
  • ½ Teaspoon of Garam Masala Powder
  • Salt
  • Sugar
Instructions
Making of Chicken Keema:
  1. Take the Chicken Keema and add 1 Tablespoon Ginger & 1 Tablespoon Garlic Paste, ½ Teaspoon Red Chili Paste,1½ Tablespoon oil, salt and mix them well.
  2. Heat a medium sized skillet and add 3 Tablespoon oil.
  3. Then add 4 Tablespoons Finely Chopped Onion and stir for 1-2 mins.
  4. Add the Chicken Keema and stir for 5 mins in medium heat.
  5. Add ½ Teaspoon Red Chili and pinch of red chili flakes. Stir again.[the_ad id="2092"]
  6. Once the Keema has dried out then add ½ Teaspoon Garam Masala Powder.
  7. Keep the prepared Chicken Keema in a separate bowl.
Making of the Shrimp Keema:
  1. Chop the Shrimps and keep them aside.
  2. Heat a medium sized skillet and add 2-3 Tablespoon oil.
  3. Add 4 Tablespoons Finely Chopped Onion and stir for 2-3 mins.
  4. Once the Onion is transparent add 1 Tablespoon Ginger & 1 Tablespoon Garlic Paste. Stir for a min.
  5. Add chopped Shrimp and salt & sugar as needed.
  6. Add ½ Teaspoon Red Chili Powder and ½ Teaspoon Garam Masala Powder.
  7. Stir for few mins and keep the prepared Shrimp in a separate bowl.
Stuffing:
  1. Cut one side of the Patol/Pointed Gourd/Parval and use spoon or knife to scoop out the inner part of thePatol/Pointed Gourd/Parval.
  2. Add 3 Tablespoon Oil in a skillet and heat in medium flame.
  3. Fry the Patol/Pointed Gourd/Parval with salt and turmeric powder until golden brown.
  4. Now stuff the Chicken and Shrimp inside the Patol/Pointed Gourd/Parval.
Making of Curry:
  1. Heat the Oil and Ghee in a skillet in medium heat. The oil is hot add the Cardamoms, Cinnamon, Cloves & whole Red Chili in the oil.
  2. Once the aroma starts coming add the Onion Paste and stir for 5-6 mins.
  3. Add the Ginger & Garlic Paste and stir again for few mins.
  4. Add the Tomato Puree, salt and sugar. I had added 1½ Teaspoon Sugar, you may add more or less depending on the taste you want. Stir for 2-3 mins.
  5. Add ½ Cup Warm water and let it boil for 5-7 mins. Cover the skillet with a lid meanwhile.
  6. Add the stuffed Patol/Pointed Gourd/Parval.
  7. Pour 1 Tablespoon of Kiss-miss and ½ Teaspoon of Garam Masala Powder.
Nutrition Information
Serving size: 5
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/potoler-dolma-recipe/