Niramish Potoler Dolma (Stuffed Pointed Gourd)

Potol or Parwal (Pointed Gourd) is a common summer vegetable in India. It is another vegetable loved by all in our family. So, I try out many recipes with ‘potol’. You can simply fry and serve with dal and rice or you can make various vegetarian and non vegetarian dishes with it. One of the popular preparations is with ‘potol’ is ‘Dolma’ or ‘Dorma’, stuffed pointed gourd with fish or minced meat filling, which I have already shared in ‘Potoler Dolma with Gravy’ recipe. If somebody has the concept that ‘Potoler Dolma’ or stuffed pointed gourd can only be made with non-vegetarian stuffing then it is wrong. The vegetarian version tastes as good as the non-vegetarian one. This time I made ‘Niramish Potoler Dolama’ with paneer and scrapped coconut filling. I did not cook the ‘dolama’ in gravy rather served it as appetizer. Like the non-vegetarian version there are different vegetarian versions of stuffing. Some use only coconut, some paneer or chenna, some uses even cholar dal (Channa Dal) stuffing too. Since I’m sharing the vegetarian version without gravy I choose to use both paneer and coconut. I have used more paneer less coconut as per my taste bud you can use it of your own taste.

In my family the dry version is preferred more than the gravy version. You can try both. Just make a simple gravy with ginger, tomato and some regular Indian spices and you are ready to serve it! As of now let’s see how to make ‘Niramish Potoler Dolma’….

  • Servings: 10-number
  • Difficulty: medium
  • Print


  • Cuisine: bengali
  • Passive Time: 20 mins
  • Course: appetizer
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins


10 Potol or Pointed Gourd
½ cup Oil
For Stuffing:
200 gm Paneer or Indian Cottage Cheese
¼ cup Freshly Scrapped Coconut
1 Tbsp Poppy Seed Paste
¼ tsp Kalo Jeera or Nigella Seeds
2 tsps Green Chilli – (Chopped)
¼ tsp Turmeric Powder
½ tsp Roasted Cumin Powder
½ tsp Garam Masala Powder
1 tsp Sugar
To taste Salt
2 tsps Oil


  1. Wash and cut the two ends of the potols. Peel the skins lightly with the back of the knife. Now with the back of a spoon scoop out the seeds of the potol. Be careful not to break them while doing so. Smear some salt and a pinch of turmeric and keep aside for 5-10 minutes. Meanwhile prepare the filling. Heat oil in a non stick pan/kadai and shallow fry the potols. Do not overcook the potols else it will become very soft and won’t be able to put the stuffing inside. Crumble the paneer with your hands. Heat 2 tsp oil in another wok. Temper with nigella seeds. Add poppy seed paste and crumbled paneer. Keep stirring till it comes out from the sides of the pan. Now add the scrapped coconut and chopped green chillies. Mix very well and keep on stirring for another 3-4 minutes. Add sugar and adjust salt. Stir well for 3 to 4 minutes or till the water dries up. Sprinkle roasted jeera powder and garam masala powder, mix and remove from heat. Once the filling cools down, stuff the potols with the filling with help of the backside of a small spoon and serve as a snack or as appetizer.


~ Do not use the same pan or kadai to prepare the filling in which you have fried the ‘potol’. The stuffing will become black. Either wash the kadai/pan or use a fresh one.


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