### TranslatedIngredients: 6 Parwal - Peel and cut on the side, 15 cashews - make a paste soaked in hot water for 15 minutes, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala powder, 1/2 teaspoon cumin seeds, 2 tablespoons mustard oil, salt - as per taste, 100 grams of cottage cheese - tighten, 2 figs - dried, 2 dates - finely chopped, 5 almonds - soaked in water, 5 pistachios - finely Cut it, 10 raisins, 1 teaspoon sugar, salt - as per taste, 2 onions, 2 tomatoes, 2 green chillies, 1/2 inch ginger, 3 sprig of green coriander - finely chopped ### PrepTimeInMins: 30 ### CookTimeInMins: 20 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Potolare Dolma recipe, first heat 2 cups of water in a saucepan. After the water boils, add the parwal to it and let it cook for 3 to 4 minutes. After cooking, drain the water and dry the parwal. Keep it separately. In the mixer grinder add the ingredients for gravy - onion, tomato, green chilli and ginger. Add some water and grind it well. Keep it aside. In a bowl, add cottage cheese, dry fruits, sugar, salt and mix well. Put this mixture of paneer in the whole parwal and keep it separately. Take the thread and tie it well. Heat oil in a pan. Add parwal to it and cook it till it turns golden brown. Take out the parwal on a kitchen towel and keep it aside. Heat the oil in the same pan. After the oil is hot, add cumin seeds. After 10 seconds, add tomato onion puree, salt, turmeric powder, red chili powder, garam masala powder and cook it for 5 to 6 minutes. Add cashew paste to it and mix. After this, add parwal and cook for 2 to 3 minutes. After cooking, turn off the gas and garnish with green coriander. Serve the Potolare Dolma Recipe with rice and Bengali style Cholar Dal for dinner.