Potoler Dolma/Stuffed Pointed Gourd (Traditional Bengali stuffed dish)



  1. Potol/Parwal/Pointed Gourd-10
  2. Oil for deep frying

For the stuffing:

  1. Rohu or katla fish or Small prawns-400 gm
  2. Onions,-1 (finely chopped)
  3. Ginger garlic paste- 2 tsp
  4. Tometo-1 (finely chopped)
  5. Red chili powder-2 tsp or to taste
  6. Cumin powder-1tsp
  7. Coriander powder-1tsp.
  8. Amchur powder-1 tsp. (dry mango powder)
  9. Turmeric powder- 1 tsp.
  10. Whole garam masala(cardamom, cinnamon ,clove)-1 or 2 each item
  11. Garam masala powder- ¾ tsp.
  12. Salt to taste

For the gravy:

  1. Onion paste- 2 tbsp.
  2. Ginger garlic paste-1 tbsp.
  3. Curd -2 tbsp.
  4. Poppy seeds, cashew nut, kishmis paste- 2 tbsp.
  5. Bay leaves- 2
  6. Tomato puree-1 tbsp.
  7. Red chili powder- ¾ tsp or to taste
  8. Turmeric powder- ½ tsp.
  9. Cumin powder-1/2 tsp.
  10. Coriander powder-1/2 tsp.
  11. Garam masala powder-1/2 tsp.
  12. Sugar-1 pinch(optional)
  13. Salt to taste


  1. Peel the washed and cleaned potol and cut off the tips from both ends.
  2. Scoop out the seeds from one end without breaking/damaging the other end – I use the handle of a teaspoon to do this.
  3. Rub a little salt on the inside and outside of the potols and keep them aside for 10 minutes.
  4. At first boil the fish with salt, turmeric powder and whole garam masala for 5 min
  5. Remove from heat and keep it to cool and debone the fish and mashed it well.
  6. Heat 2 tsp oil in a pan and fry the sliced onions till golden brown. Add chopped tomato and fry till tomatoes are soft and smooth.
  7. Add ginger garlic paste and all the dry masala except amchur powder and garam masla powder. Add the mashed fish.
  8. After the fish dries up, season with salt and add amchur powder and garam masala. Mix well and keep aside to cool
  9. Once it cools down, fill the scooped out and potols with the stuffing – till the edge and packed tightly.
  10. Heat sufficient oil in a pan and deep fry the stuffed potol. Remove from heat.
  11. Heat 3 tsp. oil in a kadhai/wok. Add in the bay leaves, onion paste and ginger garlic paste. Fry very well.
  12. In a bowl mix the curd and popy seeds cashew nut paste and all dry masala except garam masala.
  13. Add tomato puree and above mix in kadai and fry till oil separate from edges. Add salt, sugar and water and let it come to a boil.
  14. After 2-3 minutes, add in the stuffed potols and let it simmer on low heat till gravy thickens.
  15. Add garam masala powder, stir and remove from heat.
  16. Serve hot.


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