Cottage Cheese Stuffed Pointed Gourd With Gravy

Hello everybody, it is John, welcome to our recipe site. Today, we're going to prepare a special dish, Cottage cheese stuffed pointed gourd with gravy. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Cottage cheese stuffed pointed gourd with gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cottage cheese stuffed pointed gourd with gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can have Cottage cheese stuffed pointed gourd with gravy using 15 ingredients and 7 steps. Here is how you cook that.

#goldenapron

Ingredients and spices that need to be Get to make Cottage cheese stuffed pointed gourd with gravy:

1. 1/2 kg parwal (pointed gourd)
2. 200 gm paneer
3. Salt
4. 3 tbsp oil
5. 1/2 tsp turmeric
6. 1/2 tsp red chilli powder
7. 1/2 tsp cumin powder
8. 1/2 tsp garam masala
9. 1/2 tsp kalonji masala
10. 1/2 tsp dry mango powder
11. Chopped coriander
12. Fresh cream
13. 1 chopped onion
14. 1 chopped tomato
15. 1 tbsp ginger garlic paste

Steps to make to make Cottage cheese stuffed pointed gourd with gravy

1. Make a slit lengthwise across the parwal as shown in below pic and remove all seeds from inside. Repeat this step and deseed all remaining parwals this way.
2. Now mix pinch turnmeric, salt in peel off parwal.. mix well and take 5min rest. After that fry it. Until half cooked and golden in colour.
3. In a bowl mash the paneer, add salt, cumin powder, chilli powder, and prepare a mixture and keep it aside.
4. Stuff the paneer mixture into the fry parwal.
5. Heat some oil in the pan, add jeera, and then add ginger, garlic, chilli, onion and saute for 2 to 3 minutes,now add chopped tomato cooked soft. Add all the dry masala, salt, cream and saute for 2 to 3 minutes.
6. Now stuff all the parwlas with this creamy mixture. Mix well for 2min. Switch off the heat, add coriander and mix.
7. Serve hot. With chapati or naan.

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