Thursday, 7 July 2011

Stuffed Shahi Parwals In Gravy



Ingredients -

Parval - 1/2 kg
Paneer - 250 g
Onions - 4 medium size
Tomatoes - 2
Tomato puree - 2 tbsp
Garlic paste -  2 tbsp
Ginger paste - 2 tbsp
Cumin powder - 2 tsp
Coriander powder - 2 tsp
Black pepper powder - 1 tsp
Garam masala powder - 1 tsp
Khuskhus (poppy seed) - 2 tbsp
Cashews - 6 - 7
Salt - to taste
Oil - 5 tbsp + frying

Method -

1. Scrap the parvals and clean it nicely and take out all the
    seeds by making a slit in the middle.
2. Wash it and drain the water to make it dry before frying. 
    Take a frying pan and Shallow fry the parwals until
    it's tender. Take it out and leave it to cool.
3. In the meanwhile prepare the stuffing. Take the paneer 
    and crush it. Mix a little salt, 1/2 tsp of black pepper and 
    red chilli powder and 1 tsp of ginger paste in the paneer 
    and stuff it inside the fried parwals.
 4. Now prepare the masala for gravy. Soak the khuskhus 
     in the water for half- hour and grind it to paste with the
     cashews. Grate the onions and the tomatoes.
5. Heat a deep frying pan and put 5 tbsp of oil in it, put the 
    grated onions and fry until it's light brown, add the garlic 
    and remaining ginger paste and stir for a while, put all the 
    dry masala and the ground khuskhus and the cashews, 
    stirring it continuously. 
6. Add the grated tomatoes and the puree and fry for 5 minutes
    on low heat. Add enough water to make a smooth and thick                gravy, bring it to boil and add the stuffed parvals carefully.
     Let it simmer for few minutes on a low heat. 
7. Garnish it with grated paneer or cream and Serve it hot with 
    rice or rotis.





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