Tuesday, 10 December 2019

Recipe 98: Potol Dorma

As a Bengali, Dorma is a common dish and can be prepared with a variety of vegetables. However, the one I am sharing today is how it is made in my parents place.

Absolutely delicious and spicy. You will be asking for more puri and potol dorma.


  1. 8-10 potol
  2. 4 medium size onions
  3. 7-10 garlic cloves
  4. 2 inch ginger
  5. 1 stick cinnamon (click to buy Cinnamon Bark)
  6. 4-5 cloves (click to buy Classic Whole Cloves)
  7. 3 cardamom (click to buy Cardamom)
  8. 1/2 cup tomato puree
  9. 1/2 cup sour yogurt
  10. 1/2 cup fresh coriander leaves chopped
  11. 1/4 cup fresh cream (click to buy Amul Fresh Cream)
  12. 2 tbsp. desiccated coconut powder (click to buy Organic Coconut Powder)
  13. 2 tbsp. coriander powder
  14. 1 tbsp. red chilly powder
  15. 1 tbsp. turmeric powder
  16. 1 tbsp. sugar
  17. salt to taste


Make one long slit along a side of potol.
Ensure not to cut the vegetable in half.
Smear some turmeric powder and salt on all the potols.
Heat oil in a kadhai.
Fry the potols well.
Take them out in a plate and keep for later usage.
Now in the same kadhai, heat more oil.
Meanwhile prepare a smooth puree of onion, garlic and ginger.
In the hot oil temper cinnamon, cardamom, cloves for not more than 20 seconds.
Add onion puree.
Sauté on high heat for 5 minutes.
Add tomato puree.
Stir till oil begins to separate.
Make a slurry of desiccated coconut powder, turmeric powder, chilly powder, coriander powder, salt and sugar.
Add this to the onion-tomato mixture.
On low heat stir well for 5 minutes or till the masala begins to form a lump and leaves the sides of the kadhai.
Now add the previously fried potols.
Add 1/2 cup water or more for a thick gravy.
Cover and cook for 10 minutes or till the vegetable is soft.
Switch off the heat and add the cream and coriander leaves.
Serve hot with roti, paratha or rice.

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