Potoler Dolma

1. Prepare the pointed gourds: Gently scrape the skin off the Pointed Gourds (Potol), leaving some green stripes. Cut off both ends. Carefully scoop out the seeds and pulp from the center of each Pointed Gourd (Potol) to create a hollow cavity, being careful not to break the gourd. Lightly apply Salt to the inside and outside of the hollowed gourds and set aside.

2. Prepare the stuffing: Crumble the Paneer into a bowl. Finely chop 5 grams of Green Chili. Add 10 grams of Ginger-Garlic Paste, 2 grams of Turmeric Powder, 2 grams of Cumin Powder, 2 grams of Coriander Powder, 1 gram of Garam Masala Powder, 2 grams of Sugar, 2 grams of Salt, and 5 grams of finely chopped Fresh Cilantro to the crumbled Paneer. Mix well to combine all ingredients thoroughly.

3. Stuff the pointed gourds: Carefully fill each hollowed Pointed Gourd (Potol) with the prepared Paneer stuffing, packing it gently but firmly.