Potoler Dolma
My son simply hates parwal...especially the seeds that go
crunch in your mouth. I have to threaten and cajole him to eat them but he
makes his displeasure felt by making all sorts of faces. So once in a while I
make this dolma stuffed with his favorite chicken to make it more appetizing
for him. Today, however, I have made a totally vegetarian version using paneer.
10 parwal ( or as many as you want)
For filling
300 gm freah paneer
2 onions, chopped
1 tomato, chopped
2 green chillies, chopped
1 tsp garam masala
1 tbsp tomato ketchup
1 tsp turmeric powder
Salt to taste
For the gravy
2 onions, pureed
1 large tomato, pureed
1 tbsp ginger garlic paste
1 tbsp coriander powder
½ tbsp cumin powder
1 tsp garam masala
1 tsp turmeric powder
Salt to taste
A pinch of sugar
2 green cardamamoms
1 small piece of cinnamon
3 cloves
Using the blunt portion of the knife sand away the top layer
of the parwal which is a bit gritty. Do not, repeat do not, skin the parwal. Slightly
cut off the two ends of the parwal. You need a spoon with a small handle,
something that would fit inside the parwal.
The choice of filling is totally up to you. It can be
paneer, tofu, soya, chicken, mutton, pork etc. here I have made a paneer
filling.
Heat some oil. Lightly sauté the chopped onions, green
chillies and tomato. Once the onion turns translucent add the crumbled paneer, garam
masala, salt and turmeric. Fry on high flame. Add tomato ketchup. Turn off the
heat and cool.
Stuff the paneer filling inside the parwal.
Seal the tops
with a thick paste of besan.
If you don’t seal the top the filling will come
out while frying. Sprinkle some salt on the parwals and leave for 10 minutes.
heat some oil in a flat saucepan. Lightly sauté the parwal on low flame. Cover
and cook for about 10 minutes.
Meanwhile prepare the gravy.
Heat oil. Add the cloves,
cardamom and cinnamon. Add the ginger garlic paste and lighly sauté.
Now add
the pureed onion. Once the onion starts changing color add the pureed tomato.
Cook for 5 minutes.
Add the coriander powder, cumin powder, garam masala, salt,
sugar and turmeric.
Stir well so that
the masalas are mixed well.
Once they start leaving oil add a cup of water.
When the water comes to a boil, lower the flame, add the parwal and cook till
the gravy thickens.
Garnish the dish with chopped green chillies.
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