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.