Stuffed traditions, healthy celebrations: potol dolma with purti soyalite oil

When Food Becomes a Festival
In Bengal, festivals are not just about rituals’ they are about flavours that bring families together. The clanging of utensils, the fragrance of spices, and the warmth of a shared meal create memories that last a lifetime. Among the many festive dishes, Potol’r Dolma (Stuffed Pointed Gourd) stands out as a jewel of Bengali cuisine.

Stuffed with a delicious filling and simmered in a rich gravy, this dish is a true representation of Bengali culinary artistry. But while tradition makes it indulgent, today’s generation also seeks balance between flavour and health. That’s where Purti Soyalite Oil comes in, a light, heart-friendly oil that adds richness without heaviness, making Potol’r Dolma a wholesome festive delight.

Cooking Time at a Glance
Preparation Time: 20 – 25 minutes
Cooking Time: 30 – 35 minutes
Total Time: 55 minutes

Ingredients You’ll Need

For the Potol:
– 6-8 pointed gourds (medium-sized, fresh, firm)
– 3 tbsp Purti Soyalite Oil
– Salt (a pinch)

For the Stuffing:
– 1/2 cup crumbled paneer (or khoya for a richer taste)
– 1 tbsp raisins
– 1 tbsp cashew pieces
– 1 green chilli (finely chopped)
– 1/2 tsp roasted cumin powder
– Salt & sugar – to taste

For the Gravy:
– 2 onions (finely chopped)
– 1 tomato (chopped)
– 1 tsp ginger paste
– 1 tsp garlic paste
– 1/2 tsp turmeric powder
– 1 tsp red chilli powder
– 1/2 tsp cumin powder
– 1 tsp garam masala
– 1/1 cup fresh yoghurt
– 3-4 tbsp Purti Soyalite Oil
– Warm water as needed

Step-by-Step Recipe

Step 1: Preparing the Potol
– Wash the gourds well and peel them in stripes.
– Slice off the top carefully and scoop out the seeds with a spoon.
– Heat Purti Soyalite Oil in a pan, add the gourds with a little salt, and fry lightly until their skin softens. Remove and set aside.

Step 2: Creating the Stuffing
In a bowl, mix paneer, raisins, cashews, cumin powder, salt, and sugar.
Gently fill this mixture inside each fried potol. Ensure they are packed but intact.

Step 3: Making the Gravy
– Heat Purti Soyalite Oil again. Add onions and saute till golden brown.
– Add ginger-garlic paste and stir for 2-3 minutes.
– Mix turmeric, chilli powder, cumin powder, and tomato. Cook until the masala releases oil.
– Whisk yoghurt, add slowly, and stir continuously to prevent curdling.
– Pour in warm water for the desired gravy consistency.

Step 4: Bringing it Together
– Place the stuffed gourds gently in the simmering gravy.
– Cover and cook for 10-12 minutes on a low flame so that the stuffing absorbs the spices.
– Finish with garam masala before turning off the flame.

Serving Suggestion
Serve hot with steamed rice or a fragrant pulao. The subtle sweetness of the stuffing, the mild tang of the gravy, and the lightness of Purti Soyalite Oil create a harmony that is both festive and nourishing.

Why Choose Purti Soyalite Oil for Dolma?
– Light on the Stomach: Keeps festive meals healthy and non-greasy.
– Rich in Nutrition: Packed with the goodness of soya, ideal for heart health.
– Perfect for Everyday & Festive Cooking: Retains authentic taste without overpowering spices.

A Tradition Worth Passing On
Potol’r Dolma is more than a recipe, it’s a story of heritage carried from one generation to the next. By preparing it in Purti Soyalite Oil, you’re not just recreating tradition, you’re making it lighter, healthier, and more suited for today’s lifestyle.
This Pujo, let your dining table tell a story of taste, health, and togetherness – with the magic of Potol’r Dolma cooked in Purti Soyalite Oil.