Potoler Dolma
Author: Fun Love and Cooking
Recipe type: Entree
Cuisine: Indian
Prep time:
Cook time:
Total time:
- 14-17 Patol/Pointed Gourd/Parval
- 200gm Chicken Keema ( Minced Chicken )
- 200gm Prawn/Shrimp ( cleaned )
- 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
- 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
- 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
- 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.
- Heat a medium sized skillet and add 3 Tablespoon oil.
- Then add 4 Tablespoons Finely Chopped Onion and stir for 1-2 mins.
- Add the Chicken Keema and stir for 5 mins in medium heat.
- Add ½ Teaspoon Red Chili and pinch of red chili flakes. Stir again.[the_ad id="2092"]
- Once the Keema has dried out then add ½ Teaspoon Garam Masala Powder.
- Keep the prepared Chicken Keema in a separate bowl.
- Chop the Shrimps and keep them aside.
- Heat a medium sized skillet and add 2-3 Tablespoon oil.
- Add 4 Tablespoons Finely Chopped Onion and stir for 2-3 mins.
- Once the Onion is transparent add 1 Tablespoon Ginger & 1 Tablespoon Garlic Paste. Stir for a min.
- Add chopped Shrimp and salt & sugar as needed.
- Add ½ Teaspoon Red Chili Powder and ½ Teaspoon Garam Masala Powder.
- Stir for few mins and keep the prepared Shrimp in a separate bowl.
- 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.
- Add 3 Tablespoon Oil in a skillet and heat in medium flame.
- Fry the Patol/Pointed Gourd/Parval with salt and turmeric powder until golden brown.
- Now stuff the Chicken and Shrimp inside the Patol/Pointed Gourd/Parval.
- 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.
- Once the aroma starts coming add the Onion Paste and stir for 5-6 mins.
- Add the Ginger & Garlic Paste and stir again for few mins.
- 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.
- Add ½ Cup Warm water and let it boil for 5-7 mins. Cover the skillet with a lid meanwhile.
- Add the stuffed Patol/Pointed Gourd/Parval.
- Pour 1 Tablespoon of Kiss-miss and ½ Teaspoon of Garam Masala Powder.
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/potoler-dolma-recipe/
3.5.3251