Punjabi Stuff Parwal Curry Recipe

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Punjabi Stuff Parwal Curry Recipe.

Hello friends today here we are with an amazing and flavorful punjabi cuisine recipe which is well known as punjabi stuff parwal curry. Parwal is nothing but the pointed gourd and it is well known by different names in India like potol, parbal or parwal. This vegetable is used in many Indian curries and eastern side states like Bengal, assam they use more and more this vegetable. This is really very delicious and mind blowing Indian curry.

Punjabi Stuff Parwal Curry Recipe, Bharwa Parwal Recipe, Stuffed Pointed Gourd Recipe, Stuffed Parwal Curry Recipe, Indian Curry Recipe.
Punjabi Stuff Parwal Curry Recipe Photo.

Cooking level of this dry curry is moderate but it takes little more time than the other regular curries. Whenever a good curry is to be cooked you should have some more time then only you can get the yum and mouthwatering taste. Mainly this easy punjabi stuff parwal curry is prepared from pointed gourd, boiled potatoes or paneer, onions and lots of spices. For making this curry first you have to prepare the stuffing for parwal and stuff then make paste or puree for gravy and finally you have to cook curry from all above.

Usually this is a spices based curry and the overall taste depends on the spices mixture and stuffing if it is perfect then surely your curry will be fabulous in taste. You can make this curry for lunch or dinner and have it with roti, chapatti, kulcha or rice whichever you like. Along with this you may also like some other punjabi curries like lauki raita, punjabi Baingan Bharta, aloo matar dhaba style etc……

Ingredients for Punjabi Stuff Parwal Curry:

For Stuff Parwal:

250 gm Pointed Gourd or Parwal.
3 tbsp Boiled Potatoes or Paneer.
3 tbsp Peanuts.
3 tbsp Sesame Seeds.
6-7 Cloves of Garlic.
2 Pieces of 1 inch Ginger.
3 Green Chillies.
½ tsp Turmeric Powder.
Salt According to taste.
½ tsp Shahi Garam Masala.
½ tsp Red Chilli Powder.
1-2 tbsp Oil.

For Punjabi Gravy:

2 Medium Size Chopped Onion.
2 Pieces of 1 Inch Ginger.
8-10 Cloves of Garlic.
2-3 Green Chillies.
8-10 Cashew Nuts.
1 tsp Kashmiri Red Chilli Powder.
½ tsp Spicy Red Chilli Powder.
½ tsp Turmeric Powder.
Salt According to taste.
3-4 tbsp Tomato Puree.
½ tsp Shahi Garam Masala.
1 tbsp Kitchen King Masala.
Some Coriander Leaves for Garnishing.

How to Make Punjabi Stuff Parwal Curry:

Step 1.

First of all remove the upper layer of raw pointed gourd then make a cut in parwal and remove the seeds, keep seeds and scooped parwal in separate bowls.

Step 2.

Take a mortar and put parwal seeds, peanuts, sesame seeds, salt, turmeric powder, shahi garam masala, ginger, garlic, green chillies and red chilli powder, now with the help of pestle make coarse powder of it and take out the mixture in a bowl.

Step 3.

Now heat oil in a non stick pan, when oil gets heated add in coarsely crushed mixture and cook it at low flame till water of mixture get absorbed, stir continuously so it don’t get burnt then take out in a bowl.

Step 4.

Now add boiled potatoes or paneer in cooked stuffing so it will help in binding, mix it well and keep the stuffing aside to cool for few minutes, when stuffing get cool take all the parwal and stuff them well, put the stuffed parwal in bowl.

Step 5.

For making gravy first of all take a mixture grinder jar then put onion, ginger, garlic, green chillies, cashew nuts in it, grind all the spices and make smooth paste of it.

Step 6.

Now for making gravy heat oil in non stick pan, when oil gets heated add in grinded paste and cook it till it starts releasing oil, now add in tomato puree and cook it also till it releases oil.

Step 7.

Now add in salt, turmeric powder, shahi garam masala, red chilli powder, kashmiri red chilli powder and mix all the spices well then add water as per required and stuffed parwal. (add water more or less as per you need gravy thick or thin).

Step 8.

Now cover and cook the curry till parwal become soft and nicely cooked, stir in between, when parwal gets cooked add in kitchen king masala and again cover and cook for 1 minute.

Step 9.

After 1 minute turn the heat off and take out the punjabi stuff parwal curry in a serving plate and garnish with some coriander leaves and serve with roti, chapatti, kulcha or rice and enjoy.

Punjabi Stuff Parwal Curry Recipe

Easy and Delicious Punjabi Stuffed Parwal Curry Recipe.
Course Curries
Cuisine Indian
Author Rakesh Prajapati

Ingredients

  • For Stuff Parwal:
  • 250 gm Pointed Gourd or Parwal.
  • 3 tbsp Boiled Potatoes or Paneer.
  • 3 tbsp Peanuts.
  • 3 tbsp Sesame Seeds.
  • 6-7 Cloves of Garlic.
  • 2 Pieces of 1 inch Ginger.
  • 3 Green Chillies.
  • ½ tsp Turmeric Powder.
  • Salt According to taste.
  • ½ tsp Shahi Garam Masala.
  • ½ tsp Red Chilli Powder.
  • 1-2 tbsp Oil.
  • For Punjabi Gravy:
  • 2 Medium Size Chopped Onion.
  • 2 Pieces of 1 Inch Ginger.
  • 8-10 Cloves of Garlic.
  • 2-3 Green Chillies.
  • 8-10 Cashew Nuts.
  • 1 tsp Kashmiri Red Chilli Powder.
  • ½ tsp Spicy Red Chilli Powder.
  • ½ tsp Turmeric Powder.
  • Salt According to taste.
  • 3-4 tbsp Tomato Puree.
  • ½ tsp Shahi Garam Masala.
  • 1 tbsp Kitchen King Masala.
  • Some Coriander Leaves for Garnishing.

Instructions

  • First of all remove the upper layer of raw pointed gourd then make a cut in parwal and remove the seeds, keep seeds and scooped parwal in separate bowls.
  • Take a mortar and put parwal seeds, peanuts, sesame seeds, salt, turmeric powder, shahi garam masala, ginger, garlic, green chillies and red chilli powder, now with the help of pestle make coarse powder of it and take out the mixture in a bowl.
  • Now heat oil in a non stick pan, when oil gets heated add in coarsely crushed mixture and cook it at low flame till water of mixture get absorbed, stir continuously so it don’t get burnt then take out in a bowl.
  • Now add boiled potatoes or paneer in cooked stuffing so it will help in binding, mix it well and keep the stuffing aside to cool for few minutes, when stuffing get cool take all the parwal and stuff them well, put the stuffed parwal in bowl.
  • For making gravy first of all take a mixture grinder jar then put onion, ginger, garlic, green chillies, cashew nuts in it, grind all the spices and make smooth paste of it.
  • Now for making gravy heat oil in non stick pan, when oil gets heated add in grinded paste and cook it till it starts releasing oil, now add in tomato puree and cook it also till it releases oil.
  • Now add in salt, turmeric powder, shahi garam masala, red chilli powder, kashmiri red chilli powder and mix all the spices well then add water as per required and stuffed parwal. (add water more or less as per you need gravy thick or thin).
  • Now cover and cook the curry till parwal become soft and nicely cooked, stir in between, when parwal gets cooked add in kitchen king masala and again cover and cook for 1 minute.
  • After 1 minute turn the heat off and take out the punjabi stuff parwal curry in a serving plate and garnish with some coriander leaves and serve with roti, chapatti, kulcha or rice and enjoy.