Recipe Description
Parwals stuffed with spicy potato mixture and cooked in a flavourful gravy.
Ingredients:-
- Parwals , ends sliced and scooped from both the sides – 12-13 no
- Oil – 2 tbsp
- Ginger, finely chopped – 1/2 inch
- Green chillies, finely chopped – 2 no
- Cashew nuts – 7-8 no
- Raisins – 1 tbsp
- Potatoes boiled, peeled and grated – 2-3 medium
- Juice of – 1/4 lemon
- Salt – to taste
- Turmeric powder – a pinch
- Red chilli powder – a pinch
- For the gravy-
- Oil – 2 tbsp
- Onions, finely chopped – 3 medium
- Ginger garlic paste – 1 tbsp
- Tomatoes – 3 medium
- Subzi masala – 1 1/2 tbsp
- Red chilli powder – 1/2 tsp
- Cumin powder – 1/4 tsp
- Turmeric powder – a pinch
- Salt – to taste
- Cashew nut paste – 2 tsp
- Garam masala powder – 1/2 tsp
- Juice of – 1/2 lemon
- A mint sprig for garnishing
Method:-
- Heat 1 tbsp oil in a non stick pan. Add ginger, green chillies, cashew nuts, raisins and sauté for a minute. Transfer this filling into a bowl.
- Add potatoes, lemon juice and salt to the filling and mix well. Stuff this mixture into the parwals from both the sides.
- Heat the remaining oil in a non stick pan. Place the stuffed parwals in the pan and cook on low heat turning sides till crisp. Sprinkle a pinch of turmeric powder, salt and red chilli powder and switch off the heat.
- To make the gravy, heat oil in another non stick pan. Add onions and sauté for 4-5 minutes till translucent.
- Add ginger garlic paste and mix. Roughly chop the tomatoes, add to the pan and cook till pulpy.
- Add subzi masala, red chilli powder, cumin powder, turmeric powder and sauté for 1-2 minutes. Add salt, transfer the mixture into a mixer jar, add 1 1/2 cups water and grind into a purée.
- Heat another non stick pan. Transfer the ground purée into the pan. Add 1/2 cup water, cashew nut paste, mix well and cook till the gravy comes to a boil.
- Add the stuffed parwals, mix lightly and switch off the heat. Add garam masala powder, lemon juice and mix. Transfer into a serving plate, garnish with a mint sprig and serve hot.
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