SHAHI POTOLER DORMA
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Hello friends! Sharing a niramish vegetarian recipe: Shahi Potoler Dorma. Hope you like the recipe and try at home on any special occasions or pujo celebrations.
SERVING: 6 serving
COOKING TIME: 40min (approx.)
CALORIES COUNTS: Calories 30 (approx.) / 200g
INGREDIENTS:
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Hello friends! Sharing a niramish vegetarian recipe: Shahi Potoler Dorma. Hope you like the recipe and try at home on any special occasions or pujo celebrations.
SERVING: 6 serving
COOKING TIME: 40min (approx.)
CALORIES COUNTS: Calories 30 (approx.) / 200g
INGREDIENTS:
- water- 1¼cup
- white oil- 1cup
- yoghurt- 2Tbsp
- toothpicks- 6pcs
- raisins- 10g + 5g
- fresh cream- ½cup
- cumin powder- 1tsp
- ghee- 30ml + 1Tbsp
- sugar- ½tsp + 1Tbsp
- paneer (grated)- 275
- cashew nuts- 15g + 5g
- green chilli paste- 3pcs
- coriander powder- 1tsp
- melon seeds paste- 10g
- cashew nuts paste- 10g
- ginger paste- 20g (½tsp)
- khoya kheer (grated)- 50g
- kashmiri chilli powder- 1tsp
- nutmeg (jai phal) ~2pinches
- garam masala powder- 1tsp
- desiccated (dry) coconut- 20g
- pointed gourd (potol)- 6pcs/500g
- turmeric powder ~2pinches +1tsp
- salt- ½tsp + ~2pinches (as to taste)
- desiccated (dry) coconut paste- 2Tbsp
whole garam masala
- cloves- 3pcs
- dry red chilli- 1pc
- bay leaves- 2pcs
- cinnamon stick- ½”long
- green cardamom- 3pcs
DIRECTIONS:
Please remember to thoroughly clean the vegetables after bought from the market in view of COVID-19. Scratch with a knife and clean the skin of pointed gourd (potol) 6pcs/500g, and wash again with water. Cut out the wider end of the potols ~1cm far from the end and keep it aside to seal the potols after the stuffing filling process is over. Another end, just cut out the sharp point.
Remove the seeds and other stuff from the potols with a help of narrow spoon or narrow end of a spoon from the cut out ends. The potols will looks like a vintage hollow wooden wine barrel. This task needs to do patiently. Please do not use knife to do this task. After completing the task, keep it aside.
Switch on stove and put a frying pan, add ghee (30g) and heat the ghee. Add ginger and chilli (½tsp) and fry for 30sec. Add grated paneer (275g) and cook for 3min. Add desiccated (dry) coconut (20g) and cook for 30sec. Add khoya kheer (grated) 40g, chopped cashew nuts (15g) and raisins (10g), and cook for 2min. Add salt (½tsp or to taste), sugar (½tsp), nutmeg (jai phal) ~2pinches, switch off the stove and mix all together nicely. Stuffing is ready. Transfer to a plate and keep aside in the open air to cool down.
Once the stuffing is at room temperature, fill inside the potol up to the neck and seal with the cutting end with a tooth pick. If there is any leftover stuffing, keep it aside we can use that in the gravy. Sealing will helps to prevent the stuffing from leaking. Make few small holes on the potol surface with help of a fork and keep it aside. The aroma of the gravy will penetrate inside the potol through the holes.
Switch on stove and put a frying pan, add white oil (1cup) and heat the oil around 100º C. Fry the stuffed filled potols around 8min in the hot oil. Sprinkle salt and turmeric powder ~2pinches on the potols, at the beginning of the frying process. Transfer the fried potol on a plate and keep it aside.
Take the white oil (80ml) from the remaining oil and reuse it. Roast cashew nuts and raisins (5g ea.) for 20sec and transfer to a plate, and keep it aside. Add whole garam masala (refer above for the ingredients list and the measurements). Make a paste of ginger (20g), green chilli (3pcs) and desiccated (dry) coconut (2Tbsp), and cook for 2min on medium heat. Add yoghurt (2Tbsp) and cook for 2min. Add turmeric powder (1tsp), kashmiri chilli powder (1tsp), coriander powder (1tsp), cumin powder (1tsp) and cook for 2min. Add cashew nuts and melon seeds paste (10g ea.), and cook for 2min. Add sugar (1Tbsp) and stuffing mixture (2Tbsp) if there is any leftover and cook for 1min. Add water 1¼cup and cook until the gravy starts boiling.
Once the gravy starts boiling, add the stuffed fried potols and cover with a lid, and cook for 8-10min. To make sure the potols are cooked or not, insert a toothpick in the middle of a potol. If the toothpick easily insert into the potol, means it cooked. Add fresh cream (½cup), remaining stuffing mixture (if leftover), garam masala powder (1tsp), ghee (1Tbsp) then gently mix all the ingredients. Cover with a lid and cook for 2-3min. Switch off the stove. Shahi Potoler Dorma is ready to serve.
Similar recipe can be made with fish fillet or minced chicken as a non-veg option.
TIP:
Milk powder can be used instead of khoya kheer, if not available at home.
Please remember to thoroughly clean the vegetables after bought from the market in view of COVID-19. Scratch with a knife and clean the skin of pointed gourd (potol) 6pcs/500g, and wash again with water. Cut out the wider end of the potols ~1cm far from the end and keep it aside to seal the potols after the stuffing filling process is over. Another end, just cut out the sharp point.
Remove the seeds and other stuff from the potols with a help of narrow spoon or narrow end of a spoon from the cut out ends. The potols will looks like a vintage hollow wooden wine barrel. This task needs to do patiently. Please do not use knife to do this task. After completing the task, keep it aside.
Switch on stove and put a frying pan, add ghee (30g) and heat the ghee. Add ginger and chilli (½tsp) and fry for 30sec. Add grated paneer (275g) and cook for 3min. Add desiccated (dry) coconut (20g) and cook for 30sec. Add khoya kheer (grated) 40g, chopped cashew nuts (15g) and raisins (10g), and cook for 2min. Add salt (½tsp or to taste), sugar (½tsp), nutmeg (jai phal) ~2pinches, switch off the stove and mix all together nicely. Stuffing is ready. Transfer to a plate and keep aside in the open air to cool down.
Once the stuffing is at room temperature, fill inside the potol up to the neck and seal with the cutting end with a tooth pick. If there is any leftover stuffing, keep it aside we can use that in the gravy. Sealing will helps to prevent the stuffing from leaking. Make few small holes on the potol surface with help of a fork and keep it aside. The aroma of the gravy will penetrate inside the potol through the holes.
Switch on stove and put a frying pan, add white oil (1cup) and heat the oil around 100º C. Fry the stuffed filled potols around 8min in the hot oil. Sprinkle salt and turmeric powder ~2pinches on the potols, at the beginning of the frying process. Transfer the fried potol on a plate and keep it aside.
Take the white oil (80ml) from the remaining oil and reuse it. Roast cashew nuts and raisins (5g ea.) for 20sec and transfer to a plate, and keep it aside. Add whole garam masala (refer above for the ingredients list and the measurements). Make a paste of ginger (20g), green chilli (3pcs) and desiccated (dry) coconut (2Tbsp), and cook for 2min on medium heat. Add yoghurt (2Tbsp) and cook for 2min. Add turmeric powder (1tsp), kashmiri chilli powder (1tsp), coriander powder (1tsp), cumin powder (1tsp) and cook for 2min. Add cashew nuts and melon seeds paste (10g ea.), and cook for 2min. Add sugar (1Tbsp) and stuffing mixture (2Tbsp) if there is any leftover and cook for 1min. Add water 1¼cup and cook until the gravy starts boiling.
Once the gravy starts boiling, add the stuffed fried potols and cover with a lid, and cook for 8-10min. To make sure the potols are cooked or not, insert a toothpick in the middle of a potol. If the toothpick easily insert into the potol, means it cooked. Add fresh cream (½cup), remaining stuffing mixture (if leftover), garam masala powder (1tsp), ghee (1Tbsp) then gently mix all the ingredients. Cover with a lid and cook for 2-3min. Switch off the stove. Shahi Potoler Dorma is ready to serve.
Similar recipe can be made with fish fillet or minced chicken as a non-veg option.
TIP:
Milk powder can be used instead of khoya kheer, if not available at home.