Potoler Dolma
is a Bengali delicacy said to be derived from the Armenian cuisine. Watch how
to make paneer stuffed parwal curry the easy way!
For more such
recipes, check out my channel: https://goo.gl/XBwLLc
This paneer
stuffed parwal curry has no onion no garlic it is a vegetarian recipe. Though
the Dolma is usually made with fish or meat filling, the vegetarian versions
often have paneer or lentils in them.
The gravy for
the paneer stuffed potoler dolma is made spicy and is usually rich and thick. Usually
served with rice or pulao this recipe goes well with puri or paratha too.
Click the link below for the video:
Paneer Stuffed Parwal Curry (Veg Potoler
Dolma) Serves 4
Ingredients
Parwal/Potol/Pointed
gourd – 8
Thick paste
with plain flour – 4 tsp flour + enough water
Oil – for deep
frying the gourds
FOR THE
STUFFING
Paneer – 120
g or as required
Cashew nuts
(chopped) – 2 tblsp
Raisins/Kishmish
(soaked and chopped) – 2 to 3 tblsp
Garam masala
pdr – ½ tsp
Red chili
flakes/ Chopped green chili – to taste
Salt – to taste
FOR THE GRAVY
Coriander
powder – 1 ½ tsp
Cumin powder –
¾ tsp
Garam masala
pdr – ½ tsp
Kashmiri red
chili powder – ½ tsp
Haldi powder –
½ tsp
Oil from
frying – 2 to 3 tblsp
Cumin seeds –
¼ tsp
Bay leaves –
2 small or 1 large
Cinnamon
stick - 1
Tomato paste –
1/3 cup
Ginger grated/paste
– 1 tsp
Green chilies
– chopped to taste and whole
Sugar – 1 tsp
Salt – to taste
Method:
1.
Wash
the gourds and scrape the outer skin with a knife. Slice off one end from each.
Cut two opposite thin stripes along the length. Use the back of a spoon to
carefully scoop out the seeds from all the gourds.
2.
Mix
all the ingredients FOR THE STUFFING. Fill the parwals/gourds with the
stuffing. Reserve the leftover if any.
3.
Make
the thick paste with plain flour and water. Dip the open end of the gourd in
this paste to coat them. Deep fry the parwals/gourds briefly to seal the open
ends.
4.
In
a bowl, add in the powdered spices FOR THE GRAVY. Add in ½ cup of water and
make a thin paste. Keep aside.
5.
Heat
the 2 tblsp of oil (from frying) in a fresh pan. Temper with the cumin seeds,
bay leaves and cinnamon.
6.
Lower
the heat and add in the spice paste. Add in the tomato paste. Cook till oil
separates.
7.
Add
in the ginger and chopped green chilies. Season with salt and sugar. Mix well
and add in 2 whole green chilies. Cook briefly before adding a cup of water. (You may add in any leftover filling to the gravy) Bring it to a boil, lower the heat and place the stuffed parwals in the pan.
Cover and cook for 5 to 7 mins on low heat.
8.
Remove
the lid and turn the parwals over. Drizzle with the gravy and cover again to
cook until done. If required add a little water and bring to a boil to get a
thick gravy.
9.
Serve
hot with rice or pulao. Goes well with puri or paratha too.
© Rinki’s Kitchen
