Talk about food influences, and niramish potol’er dorma is a prime example. Yes, it’s dorma, not dolma, but it comes from the Armenian dolmas. When we went to Greece for a holiday, we found dolmas served at every restaurant buffet. It intrigued us how the name is so familiar to our dorma. And yes, these were grape leaves wrapped around rice and meat. While the concept and technique remain unchanged, our potol’er dorma stands out as distinctly superior.
Kolkata is the land of influences. Since the early 16th century, various European traders (including the Armenians), followed by the Mughals and finally the British, have come to Kolkata. Trade happened, and so did the exchange of ideas, cuisines, ingredients, etc. Consider the produce; in fact, a significant portion of it has origins in Portugal. From chillies, guava, and coriander leaves to tomatoes, capsicum, and so much more. Even the so-called tropical fruit – papaya – was possibly brought in by the Portuguese. Interesting, isn’t it?
potoler dorma
chhana diye potol dorma
So, what is Potol’er Dorma?
Potol’er Dorma is a stuffed pointed gourd dish where the vegetables are first hollowed out and then filled with savoury stuffing, ranging from spiced fish, prawns, or meat to fresh cottage cheese or mashed vegetables. The stuffed gourds are either pan-fried and served dry or simmered in a delicate gravy. The outer potol remains firm but yielding, while the stuffing soaks up the spices, making every bite rich and layered. You can serve potol’er dorma with basanti pulao, luchi or simply rice.
potoler dorma and pulao
niramish potoler dolma
Potol’er Dorma has several variations
There are many different ways you can make a potol’er dorma. The stuffing varies from home to home. Also, the stuffing changes depending on the occasion. To make a grand vegetarian dish that complements a mutton kosha for your guests, you need to make a niramish stuffing with fresh chhana. But if you want to make the potol’er dorma your hero, go for a fish or prawn stuffing. You can also make the stuffing with chicken or mutton keema. However, my favourite stuffing still remains the one made with fish.
The gravy for this niramish potol’er dorma is light and yoghurt-based. It is niramish, meaning it is cooked without onion and garlic. You can eat the stuffed potol as it is or cook it in gravy. We have to fry the pointed gourds first, make the stuffing and fill them. This is one dish that is loved by all.
niramish potoler dorma (3)
A few more recipes with pointed gourd:
- Doodh Potol– Pointed gourd cooked in a creamy milk-based gravy
- Chal Potol– Pulao made with pointed gourd
- Jhinge aloo potol diye macher jhol– Fish curry cooked with seasonal vegetables
- Potol posto- Pointed gourd cooked with poppy seed paste
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Niramish Potol'er Dorma
Ingredients
Method
- Lightly scrape the skin of the potol with a knife, don’t peel it off completely.
- Cut off both ends and use a thin knife or spoon to carefully hollow out the seeds from the wider side. However, the diameter of one end should be more than the other end. Scoop out the flesh from the larger end. And make a small hole at the other end for the steam to escape, while cooking.
- Make a paste of the seeds and the scraped skin—this will go into the stuffing. Don't use water while making the paste, may be just sprinkle a little bit.
- Rub the hollow potols with a little salt and turmeric.
- Heat mustard oil in a flat pan and shallow-fry the potols gently. You may need to cover and cook on low heat. Avoid browning. Set aside.
- Heat 2–3 tsp mustard oil. Add the potol seed-skin paste and sauté.
- Add turmeric and bhaja moshla. Cook until the raw smell disappears.
- Mix in the chhena (or paneer) and stir. Add mashed potato, raisins, chopped cashews, salt, and sugar.
- Cook till everything comes together and the mixture is dry.
- Once cooled, stuff the mixture into the fried potols.
- Make a small hole at the opposite end of each potol to allow steam to escape while cooking.
- To prepare the gravy, heat 1–2 tbsp mustard oil in a pan.
- Add tejpatta, cardamom, cinnamon, cloves, green chilies, and cumin seeds. Let them sizzle.
- Add ginger paste and cook briefly, then add the tomato puree.
- Cook on low heat, sprinkling salt to help soften.
- Add turmeric, Kashmiri chili powder, and cumin powder. Cook until oil begins to separate.
- Lower the heat completely and add whisked yoghurt. Stir continuously to prevent curdling.
- Add ½ cup water, salt, and sugar. Let the gravy cook for 2–3 minutes.
- Gently place the stuffed potols into the gravy.
- Add another ½ cup water, cover, and simmer on low for 4–5 minutes.
- Uncover and add magaj paste or cashew paste.
- Sprinkle a pinch of Bengali garam masala and add a dollop of ghee.
- Let it come to a boil once and switch off the heat.
- Serve with pulao, rice or paratha or even luchi.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
