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Potoler dorma Bengali recipe
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5 from 1 vote

Potoler Dorma

Potol (parwal/pointed gourd) is a rare vegetable outside of Benga. It is a significant vegetable in Bengali cuisine, with potoler dorma being the star of all potols. Traditionally it is stuffed with either fish or minced goat/lamb, but my mom makes this vegetarian version for bhog that is divine.
Prep Time 30 minutes
Cook Time 1 hour


  • 8 large pointed gourds/parwal/potol peeled and cored use the thin end of a spoon to scoop out the seeds
  • oil for deep frying
  • 1 tbsp vegetable/mustard oil
  • 150 grams paneer
  • 1 small potato peeled and boiled
  • 1 green chili chopped
  • 1/2 tsp ginger paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1 tbsp cashews chopped
  • 1 tbsp raisins
  • 1/2 tsp sugar
  • salt to taste
  • grated coconut for garnish


  • Fry the peeled and cored pointed gourds over medium heat until they are cooked, but not too soft, approximately 4 minutes. Transfer to a plate lined with tissue paper and let cool.
  • Using your hands or a spatula, thoroughly mix all the other ingredients, except oil, in a bowl.
  • Heat the remaining oil in a fresh pan over medium heat.
  • Add the mixture and cook, stirring continually, until it does not smell of raw spices, approximately 8-10 minutes.
  • Adjust seasonings, remove from heat and let cool.
  • Using the thin end of a spoon, stuff the fried pointed gourds with the paneer stuffing.
  • Garnish with grated coconut.
  • Serve with steamed rice or luchi or as starters.