Potoler Dolma
Equipment
- Bowl
- Kadhai
- Wok
- Heavy-based Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 300 g Wax gourds peeled
- 150 ml Mustard oil (2/3 cup), for deep-frying
- 1 teaspoon Cumin seeds
- 2 teaspoons Onions chopped
- 2 teaspoons Ginger Paste
- 2 teaspoons Garlic Paste
- 1 teaspoon Chilli powder
- 2 teaspoons Tomatoes chopped
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander (Cilantro) leaves chopped
For the filling
- 200 g Paneer
- 2 teaspoons Coriander (Cilantro) leaves
- 1 teaspoon Green chillies chopped
- 2 teaspoons Raisins
- Salt
Instructions
- Slit the wax gourds lengthways on 1 side and de-seed. To make the filling, put all the ingredients in a bowl and mix them together. Set aside.
- Heat the oil in a kadhai, wok, or deep, heavy-based frying pan (skillet) to 180'C / 350'F, or until a cube of bread browns in 30 seconds.
- Carefully add the wax gourds to the hot oil and deep-fry for about 2-3 minutes, or until half-done. Remove with a slotted spoon and drain on kitchen paper (paper towels). Reserve the oil. Stuff the wax gourds with the filling.
- Heat 6 tablespoons of the reserved oil in a large, heavy-based pan over medium heat, add the cumin seeds and, stir-fry for 1 minute, or until they start to splutter.
- Add the onion and stir-fry for about 5-7 minutes, or until golden brown. Add the ginger and garlic pastes and stir-fry for a further 2-3 minutes. Add the chilli powder and tomatoes and stir-fry for another 1-2 minutes, or until the oil separates out and rises to the surface.
- Pour 125ml / 4 1/2fl oz (1/2 cup) water into the pan and bring to a boil. Add the stuffed wax gourds, then cover and simmer over low heat for 10-15 minutes, or until tender.
- Sprinkle over the garam masala and the chopped coriander and stir, then remove from the heat.
Nutrition
Serving: 4gSodium: 36mgCalcium: 266mgVitamin C: 65mgVitamin A: 534IUSugar: 1gFiber: 3gPotassium: 279mgCholesterol: 33mgCalories: 508kcalSaturated Fat: 12gFat: 50gProtein: 8gCarbohydrates: 8gIron: 1mg
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