Sunday, April 30, 2017

Paneer-stuffed Potol (Pointed Gourd)


A very popular summer vegetable in our parts is the pointed gourd. Locally known as potol, it is widely used in our dishes mainly fried, in curries or stuffed with potatoes. The other day I stuffed the same with paneer and cooked it in a thick gravy of onions and tomatoes. As long as summer lasts, this will be a pretty regular feature on our tables.
Ingredients:
15 pointed gourds (choose the rounded ones where more stuffing can go)

Cut off the ends of the pointed gourds and scrape off the dark green skin. If you don't like the skin, you can peel it off but I prefer to keep it on.
With a small knife or with the handle of a teaspoon, remove the seeds and flesh from the gourds. Set aside for another dish. For a potato stuffing, the innards can be added.
Rinse the gourds and set aside.
The filling:
200 grams paneer, crumbled
10-12 almonds, chopped
15-20 raisins, washed, patted dry and roughly chopped
A dash of salt
Freshly-grated black pepper to taste
Some chopped coriander
Oil to fry the stuffed gourds.

#Place the crumbled paneer in a bowl and add the rest of the stuffing ingredients. Mix well.
#Take each prepared gourd and stuff with this filling.
# Heat enough oil in a non-stick pan. Add the stuffed vegetables and fry on a medium flame in a couple of batches. 
#Turn twice or thrice during the process until the gourds are golden on all sides. I threw in a pinch of turmeric in the oil while the gourds went in.

For the gravy:
1 large onion, peeled and grated
3 cloves of garlic, peeled and ground
1 small piece of ginger, peeled and ground
2 tomatoes, blanched and ground in the blender
1 tsp red chilli powder
1 tsp cumin and coriander powder
A dash of turmeric powder
1 star anise
2 tejpatta
A pinch of freshly-made garam masala powder

Heat the same oil in which the stuffed vegetables were fried.
Throw in the star anise and tejpatta.
Add the onions, ginger and garlic. Cook till the raw smell goes off.
Add the rest of the powdered spices except the garam masala. Stir and add the tomato paste.
Cook till the oil separates. Add some water. This will depend on the kind of gravy you want. Mine was very thick.
Gently add the stuffed gourds to the gravy.
Let them cook on a low flame for a few minutes.
Add the garam masala and give it a stir.
Transfer the contents to a serving bowl and scatter some chopped coriander on top.
If you like you could add some crumbled paneer too.
This goes best with rice or rotis. 

The seeds/flesh of the gourds went into a curry with cauliflower stems on another day. Went very well with rice. A little bit of the paneer stuffing was left over. And that went into a paratha for breakfast.
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