Potol Keema Kofta (Pointed Gourd Meat Kofta)

    1 hour 15 mins

    I tried out the potol kofta for the first time as I was taking the recipe from my mother. It is quite strange my mother never prepared it before, maybe because it does have some intricate steps. However, I would say, the dish is worth the effort because it tastes great, especially if you are a meat fan. The koftas are usually served with plain pulao or fried rice, and is cooked on special occasions.


    Dhaka, Bangladesh
    2 people made this

    Serves: 5 

    • 5 medium sized pointed gourds ( potol)
    • 1/2 cup soyabean oil
    • 2 cups of sliced onions
    • 1/2 cup minced chicken
    • 2 bay leaves
    • salt as needed
    • 1 tablespoon coriander seeds powder
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 4 cardamom
    • 2 cinnamon sticks
    • 2-3 cloves
    • 3-4 green chillies
    • 1/2 tablespoon cumin powder
    • just a pinch of black pepper powder

    Prep:40min  ›  Cook:35min  ›  Ready in:1hr15min 

    1. Peel the skin of the pointed gourds, and cut 4 slits along the lengths of the gourds. The cut must go down to 3/4 of the length of each gourd, so that 4 "petal" like sections form. Clean the inside filling out of the gourd completely. Set aside the cleaned pointed gourds.
    2. On a deep pan, heat oil. Fry the sliced onions with bay leaves,salt,coriander seeds powder, ginger and garlic pastes, cardamom, cinnamon, cloves and chopped green chillies and cumin and black pepper powders.
    3. Add the minced chicken and fry until the chicken is slighty brown, but not completely cooked. Stir continously so that the ingredients do not stick together. The frying of chicken with the spices should take around 15 minutes.
    4. Take the bay leaves, cinnamon sticks, cloves and cardamom out of the mixture when the meat is almost fried. Fill in the pointed gourds with the almost cooked minced chicken. Tie the gourd firmly with a string by wrapping the string around the gourd a couple of times. Tying the gourd will prevent the meat from falling out. Note: It is better to tie the gourd near its mouth in one concentrated area than tying the string all over the gourd.
    5. Repeat for all the other pointed gourds.
    6. Deep fry for 20 minutes until the gourds become soft.
    7. The string should be untied when the gourds are being served. Garnish with carrots, onions and green chillies.

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