Potoler Dolma or Stuffed Pointed Gourd/Parval Curry is a traditional bengali dish. It’s a perfect dish for festive season. You can easily make this with left over meat. I have used Chicken & Shrimp both here, however you can use any meat of your choice. In case you are vegetarian, then you can use Paneer too.
Once the Shrimp and Chicken keema are ready you can stuff them inside the Patol/Pointed Gourd/Parval.
I have used little bit of boiled potato to seal the opening of the Patol/Pointed Gourd/Parval. You can use Maida ( all purpose flour too) but boil potato tastes better. Even if the potato comes out during frying don’t worry, you can put it back once Patol/Pointed Gourd/Parval are fried.
Even though there are many steps in this recipe its really easy to make it. I have broken down each step so that it will be easy to understand. You can also make the Potoler Dolma with only Chicken or Shrimp. I have used both and its fun to get surprised during eating to find out what I have got.
- 14-17 Patol/Pointed Gourd/Parval
- 200gm Chicken Keema ( Minced Chicken )
- 200gm Prawn/Shrimp ( cleaned )
- 1 Tablespoon Ginger Paste
- 1 Tablespoon Garlic Paste
- 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.
- 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.
Thalia @ butter and brioche says
How delicious! I never have heard of pooler dolma before but they sure look flavoursome and something I would love to try.
funloveandcooking@gmail.com says
Thank you so much Thalia !