Follow these steps for perfect results
cashews
soaked in hot water and made into a paste
green coriander
finely chopped
mustard oil
onions
parwal
peeled and slit on the side
pistachios
finely chopped
raisins
green chillies
ginger
tomatoes
dates
finely chopped
salt
cumin seeds
almonds
soaked in water
turmeric powder
cottage cheese
tightened
sugar
figs dried
red chilli powder
garam masala powder
Heat 2 cups of water in a saucepan.
Add parwal and cook for 3-4 minutes until slightly tender.
Drain the water and dry the parwal.
Blend onion, tomato, green chilli, and ginger into a puree.
Mix cottage cheese, dry fruits, sugar, and salt in a bowl.
Stuff the parwal with the cottage cheese mixture.
Tie the stuffed parwal with thread to secure the filling.
Heat oil in a pan and shallow fry the parwal until golden brown.
Remove parwal and set aside on a kitchen towel.
In the same pan, heat oil and add cumin seeds.
Add tomato-onion puree, salt, turmeric powder, red chili powder, and garam masala powder.
Cook for 5-6 minutes.
Add cashew paste and mix well.
Add the fried parwal and cook for 2-3 minutes.
Garnish with green coriander and serve hot with rice and Cholar Dal.
Expert advice for the best results
Ensure the parwal are not overcooked during the initial boiling.
Adjust the amount of spices according to your preference.
Be careful while frying the parwal, as the filling might come out.
Everything you need to know before you start
15 minutes
The gravy can be prepared a day in advance.
Serve hot, garnished with fresh coriander leaves and a drizzle of cream.
Serve with rice and Bengali style Cholar Dal.
Serve with roti or naan.
To complement the spice and sweetness
Discover the story behind this recipe
A traditional dish often prepared during festive occasions and family gatherings.
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