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17 August, 2016

Shahi Parwal Masala

Posted in : main course, north indian curry on by : nrdubey Tags: , , ,

Date – 5.7.2016

                                                                                                                                

Preparation Time – 15 mins

Cooking time – 30 mins

Recipe type –  main

Serve – 3-4

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Ingredients

 Measurement cup used 1 cup = 220 ml

Parwal / pointed gourd – 5-6 (medium)

Curd – 2-3 tbsp (use fresh curd)

Red chili powder – 1 ½ tsp – 2 tsp

Coriander powder – 2 – 2 ½ tsp

Turmeric – ½ – 1 tsp

Cumin powder – 1 tsp

Garam masala – 1 ½ tsp

Cumin seeds – ½ tsp

Salt – as per taste

Water – ½ cup or as needed

Oil – 4 tbsp

 

For making paste

Paste A

Onion – 1 medium to big (roughly chopped)

Garlic – 4-5

Tomato – 1 big (roughly chopped)

Green chili – 1-2

 

Paste B

Cashew nuts – 6-7

Poppy seeds – 2 tsp (soak in water for 10-15 minutes)

 

 

 Method

 

First rinse parwal with water and peel them and remove the seeds, then rinse again with water. Set aside.

In a bowl take about 2-3 tbsp of curd, add 1 tsp red chili, ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder and salt. Mix well and form paste.

Add parwal to this paste and coat them well.

Heat 1 ½ – 2 tbsp of oil to the kadai and add this coated parwal. Fry them from all the sides over medium flame till they get ¾ cooked. Take them out. Note; do not throw the remaining curd paste because we need them for making gravy.

Now take ingridients under ‘paste A’ in a small blender and blend till smooth without adding water. Set aside.

Take ingridients under ‘paste B’ in a blander, add some water and blend till smooth. Set aside.

Heat 2 tbsp oil in kadai , add cumin seeds let them crackle.

Add paste A and also add ½ to 1 tsp red chili powder,  ½  tsp turmeric. 1 tsp coriander powder and ½ tsp garam masala powder,  fry till oil separates from the masala.

Add Paste B then again fry until oil separates from masala .

Add ½ cup of water and adjust salt bring it to boil and add fried parwal to the gravy. Cover with the lid and cook over low flame for 10 -15 minutes.

Before swithching off the flame check salt is proper or not. Then turn off the flame.

Serve this shahi parwal with any indian bread or steamed or jeera rice.

  

In Short

 

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Peel the outer skin with the help of knife

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Disgard or remove  the seeds

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Take curd

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add 1 tsp red chili, ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder and  salt

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Mix

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Add parwal and coat well with the masala

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Heat  1 1/2 – 2 tbsp of oil

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Place the coated parwal

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Cook until 3/4 done, stir in between

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Take them out

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Do not throw the curd and spice  mix we will use it for making gravy

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In a small blender take onion, tomato, garlic and green chili, blend till smooth paste

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In the same kadai heat the remaining oil or if needed add some more oil, add cumin allow it to crackle

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Add blended paste, cook until oil sapret from the masala

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Add curd and spice mix

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Add remaining  red chili, turmeric, coriander and garam masala powder, cook until oil separates

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Meanwhile Take poppy seeds and cashew in small blender and make smooth paste

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Add this paste to the kadai

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Fry until masala becomes dry

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Add water, adjust salt and bring it to boil

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Add parwal and stir

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Cover it up with the lid and cook for 12-15 minutes over low flame

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 After 15 minutes shahi parwal is ready

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