Ingredients: parwal - 1 bay leaf, 1/4 teaspoon cumin seeds, 1 cup tomato puree, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chilli powder, 12 cashews - soaked and ground, salt - as per taste, Oil - As per use, 1 inch ginger - finely chopped, 2 cardamom, 1 inch cinnamon, 4 long, 2 green chillies - finely chopped, 1/4 cup coconut - grated, 2 teaspoon poppy seeds - 1 cup cheese - grated, 1 tablespoon coriander - finely chopped, 1 teaspoon black pepper powder, 1 green chili - finely chopped, 1 tablespoon chisemis - chopped, salt - as per taste, 3 sprig coriander - finely chopped, Vegetarian diet
Instructions: Firstly prepare all the ingredients to make the potala stock. To begin making the Potala Rasa recipe, prep all the ingredients and keep it ready for cooking. Then grind the grinding ingredients in a mixer grinder and make a paste. Clean the dwarf the parwal thoroughly. Remove the skin of Parwal with the help of a knife. Cut it down and take out the seeds inside it. Apply cold salt on it and keep it on the side for 10 to 15 minutes. Now heat oil in a pan, fry the parwal and cook till it becomes light brown. After that keep it separately. Now we will make masala to fill in the parwal. In a bowl, mix cottage cheese, green chillies, kisses, black pepper powder, salt and coriander leaves. Mix and keep it aside. Now fill this spice in the cooked parwal and keep it aside. Heat some more oil in the same pan. When the oil is hot, add bay leaves and cumin seeds. Then add the ground spices and cook for 3 to 4 minutes. Now add turmeric powder, salt, red chili powder and cook for another 1 minute. Add tomato puree, cashew paste and let it cook. After 2 minutes add 1 cup of water and let it cook for 5 minutes. After that, bhava parwal dike, cover the pan and let it cook on low heat for 3 to 5 minutes. Add green coriander and serve hot. Serve the Potala Rasa with Phulka, Bundi Raita and Kachumbar Salad hot.