Potoler Dorma
hollowed pointed gourd stuffed with paneer and coconut in a delicate poppy seed gravy
Allergens in Potoler Dorma: milk, mustard.
Ingredients
Quantities for 4.
- 8 large, about 500g, lightly scraped and hollowed Pointed Gourd
- 150g, crumbled Paneer
- 3 tbsp, freshly grated Coconut
- 2 tbsp Poppy Seedssoaked, then ground to a smooth paste
- 1 tbsp, chopped Raisinsfor the stuffingoptional
- 1 tbsp, grated Ginger
- 3, finely minced Green Chilli
- 3 tbsp, whisked smooth Yogurt
- 1, pureed Tomato
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 3 pods Cardamom
- 2cm stick Cinnamon
- 3 Cloves
- a pinch Asafoetidause compounded-free hing to keep the dish gluten-free
- 3/4 tsp Turmeric
- 1 tsp Kashmiri Chillifor colour without heat
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 tsp Sugar
- to taste Salt
- 4 tbsp Mustard Oil
- 1 tbsp Ghee
- 250ml Water
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the poppy seeds in warm water for 30 minutes before grinding, or the paste stays gritty no matter how long you blend it.
- Scoop the potol out with the handle of a small spoon, working from the cut end. Keep the scooped flesh, chop it fine and add it to the stuffing.
- Whisk the yogurt smooth and leave it out of the fridge for 20 minutes. Cold yogurt splits the moment it hits a hot pan.
- Stuff the gourds while the filling is still warm and pliable, and pack it firmly so they do not empty out in the gravy.
Method
- Rub the hollowed gourds with 1/4 tsp turmeric and a little salt and leave 10 minutes, then pat dry.
- Heat 2 tbsp mustard oil and fry the crumbled paneer with the ginger, minced chillies, coconut, raisins, chopped gourd flesh, a pinch of salt and 1/4 tsp garam masala for 5 minutes, until dry and crumbly. Cool slightly.The stuffing must be dry. Wet filling turns the gourd soggy and leaks into the gravy.
- Pack the stuffing tightly into the gourds, pressing it in with the back of a teaspoon.
- Heat the remaining mustard oil to smoking, cool it 30 seconds, then shallow-fry the stuffed gourds for 5 to 6 minutes, turning carefully, until blistered and golden. Lift out.Turn them with two spoons rather than tongs, which split the skin.
- Into the same oil add the bay leaf, cumin seeds, cardamom, cinnamon and cloves, then the asafoetida, and let them crackle 20 seconds.
- Add the pureed tomato with the turmeric, kashmiri chilli, cumin and coriander powders and cook for 5 minutes until the oil separates.
- Take the pan off the heat, stir in the whisked yogurt, then return it to the lowest flame and cook for 3 minutes without letting it boil.Off the heat first, then low: this is the only reliable way to keep yogurt from splitting.
- Stir in the poppy seed paste, the sugar and salt, and cook 2 minutes more.
- Pour in the water, bring to a bare simmer, then slide the stuffed gourds in and cook covered on low for 12 minutes, spooning gravy over them twice.
- Finish with the ghee and remaining garam masala and rest 5 minutes before serving with basanti pulao or luchi.
Storage
Keeps 2 days refrigerated. Reheat covered on low with 2 tbsp water; do not stir once the gourds are in the pan or they will break apart.
Nutrition Medium estimate
One serving of Potoler Dorma (301 g) is about 391 calories, or 131 calories per 100 g.
Medium protein: 10 g a serving, 11% of the calories
| Per serving301 g | Per 100 g | |
|---|---|---|
| Calories | 391 kcal | 131 kcal |
| Protein | 10.3 g | 3 g |
| Carbohydrate | 17.3 g | 6 g |
| of which sugars | 6.9 g | 2 g |
| Fibre | 4.0 g | 1 g |
| Fat | 33.0 g | 11 g |
| of which saturated | 12.3 g | 4 g |
| of which unsaturated | 17.4 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, pointed gourd. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.