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Parvel Curry

Veggie.Lover's picture
Ingredients
  Parvel 500 Gram (Use Tender Ones)
  Green chilies 2 Tablespoon, finely chopped
  Coriander leaves 1 Tablespoon, chopped
  Ghee 3 Tablespoon
  Coconut 3 Tablespoon, grated
  Green chilies 6
  Coriander leaves 3⁄4 Bunch (75 gm) (Or Small Bunch)
  Garlic 6 Clove (30 gm)
  Poppy seeds 2 Tablespoon
  Almonds/Cashewnuts 20
  Cottage cheese 2 Cup (32 tbs)
  Pepper 1⁄4 Teaspoon
  Salt To Taste
  Coconut 1 , grated
  Sugar 1 Teaspoon
  Cornflour 2 Tablespoon
  Turmeric 1⁄2 Teaspoon
  Cardamom powder 1 Teaspoon
  Onion 1 , grated
Directions

Combine grated coconut and 1 cup warm water; liquidise.
Strain the milk.
In the residue add another cup warm water and liquidise again.
Pass through sieve.
Wash and peel parvel.
Slit each parvel into four, leaving intact at the bottom.
Combine cottage cheese, chillies, coriander leaves, salt and pepper.
Stuff all parvels with this masala.
Arrange stuffed parvels on a sieve and cook on boiling water.
Cover the sieve and cook till parvels are tender.
Melt ghee in a pan and fry the ground masala.
Fry for 5 minutes or until ghee comes on the top.
Sprinkle some water (1 tablespoon at a time) if necessary.
Add coconut milk (both the extractions) and salt; bring to boil.
Lower heat, arrange parvels and simmer for 10 minutes.
Blend cornflour with some water and add to the curry on fire.
Cook for a minute more and remove from heat.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Dish: 
Curry
Restriction: 
Vegetarian

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