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Paneer Stuffed Pointed Gourd

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Main Ingredient(s): Pointed Gourd ( Parwal)

Ingredients

  • 8 Pieces Pointed Gourd ( Parwal)
  • 200 Gram Paneer
  • 2 Tablespoon Ginger Paste
  • 1 Big Onion(pyaaz) (Chopped)
  • 1 Tablespoon Pointed Gourd ( Parwal) (Seed)
  • 2 Medium Green Chili
  • 1 Big Tomato
  • 1 Teaspoon Red Chili Powder
  • 1 Teaspoon Cumin Powder
  • 1 Teaspoon Turmeric (Haldi) Powder
  • Table Salt (According to taste)
  • 2 Pinch Cumin (Jeera or Jira)
  • 1 Piece Bay Leaf (Tej Patta)
  • 3 Pieces Green Cardamom Whole
  • 2 Pieces Cloves (Laung)
  • 1 Inch Cinnamon Stick
  • 4 Tablespoon Oil
  • 1 Teaspoon Clarified butter ( Ghee )
  • 1 Teaspoon Granular Sugar

Original recipe makes 4 Servings

Servings

Method of Preparation

Preparation

-Rinse, wash and cut base & crown of pointed gourd ( parwal).Then peel the outer layer and deseed as well.

-Prepare the paste by grinding, parwal and green chilli

-Crumble the paneer using your hands.

- Slice onion and keep aside in a bowl.

-Cut and deseed the tomato.

Cooking

Step 1

Heat up oil in a wok. When oil heats up, add cumin seed and saute till it starts sputtering.

Step 2

Add chopped onions and saute till it turn golden brown.

Step 3

Add the prepared paste and saute well and cook till oil separates. Then add crumbled paneer, salt, turmeric powder, mix and cook for 5 minutes. If the consistency is too thick, then add some water and cook for a while.

Step 4

Switch off the flame and keep aside the stuffing to cool down. Then stuff in pointed gourd.

Step 5

Mix salt, turmeric powder and mix well. Then keep aside for 15 minutes. 

Step 6

Heat up oil in a non-stick pan. When oil heats up, fry the parwal in batches till light brown. Then drain complete oil and keep aside on tissue paper. 

Step 7

In the same oil, add bay leaf, cinnamon, green cardamom and cloves and saute for a while. 

Step 8

Add ginger paste till raw aroma vanishes. 

Step 9

Mix tomato pieces and saute for a while.

Step 10

Add the cumin powder, chilli powder, salt and turmeric powder and stir well,  till oil separates. If needed, add water and cook for 4 minutes.

Step 11

Mix fried parwal and cook, keeping the lid covered for 2 minutes.

Step 12

Serve hot.

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