Cooking with Lounge | A piece of Bengal

Cooking with Lounge | A piece of Bengal

Potoler Dorma

Makes 6 pieces

Ingredients

6 potols (pointed gourds)

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For the filling

1/2 tsp turmeric

1/4 tsp chilli powder

2 medium-sized onions, chopped

1/2 tsp ginger paste

1/2 tsp garlic paste

200g minced meat

2 cloves

1 cinnamon stick

2 cardamom

For the gravy

2 medium-sized onions, grated

1/2 tsp ginger paste

1/2 tsp garlic paste

1/2 tsp turmeric

1/4 tsp chilli powder

1 tbsp tomato purée

1/4 tsp garam masala powder

Sugar to taste

Salt to taste

Method

Scrape the potols and scoop out the insides. Boil the vegetable in hot water for 3-4 minutes. Drain them out and then shallow-fry in oil. To make the filling, first boil the minced meat. Now, in a pan, heat some oil, chopped onion, garam masala (cloves, cinnamon and cardamom), minced meat, turmeric, chilli powder, ginger and garlic paste. Add the salt, sugar and cook for 8-10 minutes. Fry till the meat is cooked. Fill the potols with the mixture. For the gravy, take 2 tbsp oil, add the grated onion, ginger-garlic paste, tomato purée, turmeric and chilli powder. Now stir. Add salt, sugar and half-cup water. Cook for 5 minutes. Add garam masala in the end. Serve hot with rice.

shreya.r@livemint.com

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