Paneer Stuffed Potol (Parwal/ Pointed Gourd)

I was totally floored by the Stuffed Potol (Parwal in Hindi and Pointed Gourd in English) made by my Mom-in-law. She had made a stuffing of coconut and spices and she suggested we try out another version with paneer stuffing. The Potol is a favorite especially in Bengali homes with their variations of Potol Posto, Potol Er Dalna, Aloo Posto, Potol Bhaja, etc. Together my Mom-in-law and I made the paneer stuffed potol and it left us asking for more.


  • ¼ kg Pointed Gourd (Potol)
  • 200 gm Paneer (Cottage cheese)
  • Salt
  • 3 tbsp oil
  • 1 pinch Turmeric powder
  • 1 tsp chili powder
  • 1 tsp Cumin powder
  • 2 tbsp Chopped coriander leaves


  • Peel the skin of the Potol and par-boil it in water and keep it aside
  • In a bowl, mash the paneer, add salt, cumin powder, turmeric, chili powder, and coriander leaves and prepare a mixture and keep it aside
  • Once the potol cools, nip off the ends, insert your finger to scoop out the seeds.
  • Stuff the paneer mixture into the potol.
  • Heat some oil in a pan and place the stuffed potol
  • Cover the pan with a lid so that the potols cook well.
  • Keep turning the potols every 5 minutes so that all sides cook evenly
  • Serve hot with chapattis/rice


Preparation time: 30 minutes

Serves: 3

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