Name: SHAHI PARWAL/SHAHI POINTED GOURD recipe by Mukti Sahay at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Pointed gourd / parwal - 8 piece; Cottage cheese / paneer - 1 cup; Coriander leaves - 1 tbsp; Chopped green chilly - 1/4 tsp; Salt - to taste; Oil - 1 tbsp; For gravy; Chopped onion - 1; Garlic cloves - 4 - 5; Ginger - 1 inch stick; Red chilly powder - 1 tsp; Kashmiri red chilly powder - 1/2 tsp; Coriander powder - 1 tsp; Turmeric powder - 1/2 tsp; Green cardamom - 2; Black cardamom - 1; Cinnamon - 1 inch stick; Black pepper - 1 - 2; Mace - 1 piece; Cloves - 2 - 3; Tomato puree - 1 tbsp; Curd - 2 tbsp; Milk - 1/2 cup; Cream - 2 tbsp; Salt - to taste; Oil - 4 tbsp

Ingredients Serving: 4

Pointed gourd / parwal - 8 piece
Cottage cheese / paneer - 1 cup
Coriander leaves - 1 tbsp
Chopped green chilly - 1/4 tsp
Salt - to taste
Oil - 1 tbsp
For gravy
Chopped onion - 1
Garlic cloves - 4 - 5
Ginger - 1 inch stick
Red chilly powder - 1 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Green cardamom - 2
Black cardamom - 1
Cinnamon - 1 inch stick
Black pepper - 1 - 2
Mace - 1 piece
Cloves - 2 - 3
Tomato puree - 1 tbsp
Curd - 2 tbsp
Milk - 1/2 cup
Cream - 2 tbsp
Salt - to taste
Oil - 4 tbsp

Instructions

Wash pointed gourd / parwal properly.
Cut the edges of the pointed gourd / parwal
Now cut them length wise from one side.
Heat oil in a pan
Fry the pointed gourd / parwal in medium flame.
Drain and keep aside.
Take a bowl add cottage cheese / paneer,green chilly,coriander leaves and salt and mix well.
.'Now stuffing is ready.
Stuff the filling in the fried pointed gourd / parwal.'
Now we make gravy.
In a blender add chopped onion,garlic,ginger,whole black pepper,cloves,mace,cinnamon,black and green cardamom,red chilly powder,kashmiri mirch mowder,turmeric powder,coriander powder and little water and blend it.
Make a fine paste.
Heat oil in a pan
Add onion and spices paste and saute till spices leaves the oil.
Add tomato puree and curd and mix well.
Add milk and cream and cover it and cook in a low flame.
Add 1/2 cup of water and salt to make semi thick gravy.
Add the stuff pointed gourd / parwal and cook for one mins.
Garnish with coriander leaves and serve.

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