Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Potala Rasa recipe, prep all the ingredients and keep it ready for cooking
Step 2: Blend the ingredients to be made into a paste in a mixer grinder
Step 3: Add little water if required to make a paste
Step 4: Wash and clean the parwals
Step 5: Scrape the whole skin of the parwals with a knife
Step 6: Cut one tip a little, right from the edge and the other tip a little bigger, so that we can scoop out the seeds from inside
Step 7: Rub with a pinch of salt and keep aside for 5-10 minutes
Step 8: Heat 1 tablespoon oil in a wok/kadhai, fry the parwals or potals until lightly brown from all sides, keep aside
Step 9: Prepare the parwal stuffing by mixing together crumbled paneer, green chillies, raisins, black pepper powder, salt and coriander leaves and keep aside
Step 10: When parwals are cooled, stuff each one with the prepared filling
Step 11: Carefully fill the parwals and try not to break them apart
Step 12: Keep aside
Step 13: To prepare the gravy, in the same pan, add a little more oil and once hot, add the bay leaf and the cumin seeds and once it starts to splutter add the ground masala paste
Step 14: Saute until the raw smell goes away
Step 15: This will take about 4 to 5 minutes on medium heat
Step 16: Add the turmeric powder, salt, chili powder and saute in the masala for a few more seconds
Step 17: Stir in the tomato puree, cashew paste and give is good stir to and a brisk boil
Step 18: Add the about 1 cup of water to make it a gravy like consistency
Step 19: Check the salt and spices and adjust to suit your taste
Step 20: Place the stuffed parwal into the tomato gravy, turn the heat to low, cover the pan and simmer for a few minutes
Step 21: Once done, turn off the heat, stir in the coriander leaves and serve
Step 22: Serve Potala Rasa along with Tawa Paratha, Phulka or Steamed Rice for a delicious weekday lunch or dinner