Stuffed Parwal Curry ... no onion no garlic recipe

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!

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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.

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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