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Stuffed Pointed Gourd On Religious Days: Niramish Potoler Dorma Recipe

Recipe By Slurrp Editorial
Potoler dorma is one of those Bengali dishes that makes a simple vegetable feel properly festive. The pointed gourds are carefully hollowed, stuffed with a fragrant mixture of coconut, chhana, and potatoes, then gently simmered in a delicate gravy. Made without onion or garlic, this niramish version fits beautifully into a Bengali puja spread while retaining the homely richness that makes dorma so special.
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Stuffed Pointed Gourd On Religious Days: Niramish Potoler Dorma Recipe
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Ingredients for Stuffed Pointed Gourd On Religious Days: Niramish Potoler Dorma Recipe Recipe

  • 2 nos medium-sized pointed gourds (potol)
  • 1/2 tbsp mustard oil
  • As required Salt
  • As required to taste
  • As required ¼ tsp turmeric powder
  • 37.50 g fresh chhana (cottage cheese)
  • As required Crumbled
  • 1/4 nos medium potato
  • As required boiled and mashed
  • 3/4 tbsp Grated fresh coconut
  • 1/4 nos green chilli
  • As required finely chopped
  • As required ½ tsp roasted cumin powder
  • As required ¼ tsp turmeric powder
  • As required ½ tsp Sugar
  • As required Salt
  • As required to taste
  • 1/2 tbsp + ghee
  • 1/2 tbsp mustard oil
  • 1/4 nos bay leaf
  • 1/2 nos Green cardamoms
  • 1/4 nos Small cinnamon stick
  • 1/2 nos Cloves
  • As required ½ tsp cumin seeds
  • 1/4 nos medium tomato
  • As required finely chopped
  • 1/4 tsp Ginger paste
  • As required ½ tsp turmeric powder
  • 1/4 tsp cumin powder
  • As required ½ tsp coriander powder
  • As required ½ tsp kashmiri chilli powder
  • 1/4 tsp Sugar
  • As required Salt
  • As required to taste
  • 1/4 cups ½warm water
  • 1/4 tbsp fresh cream or milk
  • As required Optional

Directions: Stuffed Pointed Gourd On Religious Days: Niramish Potoler Dorma Recipe

  • STEP 1.Wash and scrape your pointed gourds lightly, leaving some of the green skin intact. Then trim both ends.
  • STEP 2.Now, using a small spoon or narrow knife, carefully scoop out the seeds and soft flesh from the centre without piercing the sides.
  • STEP 3.Reserve some of the scooped-out flesh and chop it finely.
  • STEP 4.Now rub your hollowed-out potols with salt and turmeric and leave them for 10 minutes.
  • STEP 5.Now, heat ghee in a pan and add in the chopped potol flesh. Cook for 2–3 minutes until softened.
  • STEP 6.Then pour in your mashed potato, crumbled chhana, and grated coconut. Mix well.
  • STEP 7.Time to season with green chilli, roasted cumin powder, turmeric, sugar, and salt.
  • STEP 8.Cook over low heat for 4–5 minutes, stirring gently, until the mixture comes together and feels fairly dry. Again, allow it to cool slightly.
  • STEP 9.Time to fill each hollowed pointed gourd generously with the prepared mixture, pressing it in gently so that it stays intact.
  • STEP 10.Now heat mustard oil in a wide pan. Lightly fry your stuffed potols over medium heat, turning carefully, until the skin develops a gentle golden colour. Remove and keep aside.
  • STEP 11.In the same pan, now add your bay leaf, cardamom, cinnamon, cloves, and cumin seeds. Let them sizzle briefly.
  • STEP 12.Then include the ginger paste and cook for 30–40 seconds without letting it brown.
  • STEP 13.Now incorporate chopped tomato, turmeric, cumin powder, coriander powder, Kashmiri chilli powder, sugar, and salt. Cook until the tomato softens and the oil begins to separate.
  • STEP 14.Pour in your warm water and bring the gravy to a gentle simmer.
  • STEP 15.Carefully place your fried stuffed potols into the gravy. Cover and cook over low heat for 8–10 minutes, turning them once halfway through.
  • STEP 16.Once the gravy lightly coats your potols, add your optional milk or cream and simmer for another minute.
  • STEP 17.Finally, finish with a teaspoon of ghee and turn off the heat. Allow your dorma to rest for 5 minutes before serving.
Nutrition
value
164
calories per serving
11 g Fat8 g Protein7 g Carbs2 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    8g
  • Carbs
    7g
  • Fiber
    2g

MacroNutrients

  • Carbs
    7g
  • Protein
    8g
  • Fiber
    2g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    219mg
  • Iron
    1mg
  • Vitamin A
    371mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    149mg
  • Selenium
    10mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial