Potoler dolma recipe (bengali style stuffed pointed gourd curry) with purti kachi ghani mustard oil

This Bengali delicacy is usually made using prawns or fish. But in this vegetarian and low-calorie version of the Potoler Dolma, the potol is stuffed with Indian Cottage Cheese and dry fruits. The stuffed potol is shallow fried instead of deep frying and is tossed in a tangy and spicy tomato-cashew nut gravy. Potoler Dolma is a wholesome and delicious dish that can be served along with rotis. They can be also served with hot rice.

Ingredients
– 6 to 7 Pointed gourd, peeled and slit on the side and deseeded
– 15 Cashew nuts, soak in warm water for 15 minutes and grind to make a thick paste
– 1/4 Teaspoon Turmeric powder
– 1/2 Teaspoon Red Chilli powder
– 1/4 Teaspoon Garam masala powder
– 1/2 Teaspoon Jeera
– 2 Tablespoons Mustard oil
– Salt, to taste

For the filling
– 100 Grams Paneer (Homemade Cottage Cheese),
– 2 Dried Figs, finely chopped
– 2 Dates, finely chopped
– 5 Whole Almonds (Badam),
– 5 Pistachios, finely chopped
– 10 Sultana Raisins
– 1 Teaspoon Sugar
– Pinch salt

For the gravy (to be chopped and processed)
– 2 Onions
– 2 Tomatoes
– 2 Green Chillies
– 1/2 inch Ginger