How to Make Traditional Bengali Potoler Dolma
The Armenians migrated to India in the 16th century to escape Turkish persecution. As the community spread,so did their trade, taking them to the prosperous city of Calcutta. Aficionados of fine living and good taste, the Armenians were immediately drawn to Bengalis, a warm community that prided itself on education, inviting them to lavish Christmas lunches and club dinners. Within such cross-cultural communion, the potoler dorma entered Bengali cuisine, inspired by the singular Armenian dolma.
Built on the technique of braising vegetables to further develop flavour and texture, Bengalis revamped the dolma into a whole new meal. Read more about it here.
Recipe for Potoler Dolma
Prep time: 45 mins Cooking time: 30 mins Total Time: 1 hr 15 minutes
Ingredients
300 grams minced meat
10 nos. pointed gourd (cleaned and peeled)
Keema
1 tbsp ginger paste
1 tbsp garlic paste
1 big chopped onion
1 tsp chilli powder
1 tsp garam masala powder
2 tbsp hung curd
1 tbsp raisins
1tsp turmeric powder
Sugar to taste
Salt to taste
Gravy
2 tbsp ghee
2tbsp oil
4 cardamom
4 cloves
4 cinnamon
2 bay leaves
2 tbsp ginger paste
3 tbsp onion paste
1 tbsp roasted cumin powder
1 tbsp Kashmiri chilli powder
½ tbsp of spicy red chilli powder
1 tsp Bengali garam masala powder
1 tsp turmeric powder
2 tbsp chopped tomatoes
Directions
To make the stuffing
In a medium-sized pan, heat the oil over medium heat. Caramelise the onion and then add ginger-garlic paste and cook for 2 mins until the raw smell goes. Add minced meat, chilli powder, and sauté until the colour changes. Combine the hung curd, sprinkle salt and allow the meat to simmer, stirring occasionally until keema changes a shade darker and the liquid dries up. Finish it with sugar and garam masala. Keep aside and let it cool.
Semi peel the potol, meaning keep a few slivers of skin intact on the top. Cut one side of the potol from top and scoop out the inner part. Don’t throw the cut out which will be needed later to pin the hollowed vegetable, so the stuffing doesn’t come out braising in the gravy.
Sprinkle salt and turmeric and fry the hollowed vegetable until golden brown.
To make the curry
Set the oil in a khadrai to medium heat. Once hot, thrown in the cardamoms, cinnamon, cloves and bay leaves. Once the aroma reaches you, add the onion and ginger paste and cook for 4-5 minutes.
Next, add all the dry masalas and chopped tomatoes, stir until everything mixes well into a smooth paste, also sprinkle hot water if the gravy dries up and put it to simmer. Now add salt and sugar as per taste.
Add ½ cup of warm water and bring to boil. Once the sauce thickens a bit, add the dolmas and cook with lid on in a slow flame for 5 -6 minutes. Finish with garam masala and a small dollop of ghee.
Serve with hot steaming rice or roti.
Satarupa M. Datta is a travel / culinary writer based out of Mumbai. On days she is not working, she flies off to new destinations in the hunt for cultures, gastronomy, art and frames that tell stories.
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