Potala Rasa Recipe (Oriya Style Parval Sabzi)
A vegetarian Oriya Recipes recipe with pointed gourd (parval), bay leaf (tej patta), cumin seeds (jeera) - for tempering. Ready in 1h 20m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making the Potala Rasa recipe, prep all the ingredients and keep it ready for cooking
sunflower oil - for cooking - 2
Blend the ingredients to be made into a paste in a mixer grinder
cashew nuts - soaked and ground to paste(15) - 3
Add little water if required to make a paste
cashew nuts - soaked and ground to paste(15) - 4
Wash and clean the parwals
- 5
Scrape the whole skin of the parwals with a knife
whole black peppercorns - freshly ground(1 teaspoon) - 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
cumin seeds (jeera) - for tempering(1/4 teaspoon)teaspoons poppy seeds(2) - 7
Rub with a pinch of salt and keep aside for 5-10 minutes
salt - to tasteinch ginger - finely chopped(1)inch cinnamon stick (dalchini)(1)salt - to taste - 8
Heat 1 tablespoon oil in a wok/kadhai, fry the parwals or potals until lightly brown from all sides, keep aside
- 9
Prepare the parwal stuffing by mixing together crumbled paneer, green chillies, raisins, black pepper powder, salt and coriander leaves and keep aside
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)salt - to tastegreen chillies - finely chopped(2)coriander (dhania) leaves - finely chopped(1 tablespoon)whole black peppercorns - freshly ground(1 teaspoon)green chilli - finely chopped(1)raisins - roughly chopped(1 tablespoon)salt - to tastecoriander (dhania) leaves - a bunch - 10
When parwals are cooled, stuff each one with the prepared filling
- 11
Carefully fill the parwals and try not to break them apart
- 12
Keep aside
- 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
bay leaf (tej patta)(1)cumin seeds (jeera) - for tempering(1/4 teaspoon)cashew nuts - soaked and ground to paste(15)teaspoons poppy seeds(2)whole black peppercorns - freshly ground(1 teaspoon) - 14
Saute until the raw smell goes away
- 15
This will take about 4 to 5 minutes on medium heat
- 16
Add the turmeric powder, salt, chili powder and saute in the masala for a few more seconds
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)salt - to tastesalt - to taste - 17
Stir in the tomato puree, cashew paste and give is good stir to and a brisk boil
homemade tomato puree(1 cup)cashew nuts - soaked and ground to paste(15) - 18
Add the about 1 cup of water to make it a gravy like consistency
- 19
Check the salt and spices and adjust to suit your taste
salt - to tastesalt - to taste - 20
Place the stuffed parwal into the tomato gravy, turn the heat to low, cover the pan and simmer for a few minutes
homemade tomato puree(1 cup) - 21
Once done, turn off the heat, stir in the coriander leaves and serve
coriander (dhania) leaves - finely chopped(1 tablespoon)coriander (dhania) leaves - a bunch - 22
Serve Potala Rasa along with Tawa Paratha, Phulka or Steamed Rice for a delicious weekday lunch or dinner
Rate this recipe
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Potala Rasa Recipe (Oriya Style Parval Sabzi)
A vegetarian Oriya Recipes recipe with pointed gourd (parval), bay leaf (tej patta), cumin seeds (jeera) - for tempering. Ready in 1h 20m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Potala Rasa recipe, prep all the ingredients and keep it ready for cooking
sunflower oil - for cooking - 2
Blend the ingredients to be made into a paste in a mixer grinder
cashew nuts - soaked and ground to paste(15) - 3
Add little water if required to make a paste
cashew nuts - soaked and ground to paste(15) - 4
Wash and clean the parwals
- 5
Scrape the whole skin of the parwals with a knife
whole black peppercorns - freshly ground(1 teaspoon) - 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
cumin seeds (jeera) - for tempering(1/4 teaspoon)teaspoons poppy seeds(2) - 7
Rub with a pinch of salt and keep aside for 5-10 minutes
salt - to tasteinch ginger - finely chopped(1)inch cinnamon stick (dalchini)(1)salt - to taste - 8
Heat 1 tablespoon oil in a wok/kadhai, fry the parwals or potals until lightly brown from all sides, keep aside
- 9
Prepare the parwal stuffing by mixing together crumbled paneer, green chillies, raisins, black pepper powder, salt and coriander leaves and keep aside
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)salt - to tastegreen chillies - finely chopped(2)coriander (dhania) leaves - finely chopped(1 tablespoon)whole black peppercorns - freshly ground(1 teaspoon)green chilli - finely chopped(1)raisins - roughly chopped(1 tablespoon)salt - to tastecoriander (dhania) leaves - a bunch - 10
When parwals are cooled, stuff each one with the prepared filling
- 11
Carefully fill the parwals and try not to break them apart
- 12
Keep aside
- 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
bay leaf (tej patta)(1)cumin seeds (jeera) - for tempering(1/4 teaspoon)cashew nuts - soaked and ground to paste(15)teaspoons poppy seeds(2)whole black peppercorns - freshly ground(1 teaspoon) - 14
Saute until the raw smell goes away
- 15
This will take about 4 to 5 minutes on medium heat
- 16
Add the turmeric powder, salt, chili powder and saute in the masala for a few more seconds
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)salt - to tastesalt - to taste - 17
Stir in the tomato puree, cashew paste and give is good stir to and a brisk boil
homemade tomato puree(1 cup)cashew nuts - soaked and ground to paste(15) - 18
Add the about 1 cup of water to make it a gravy like consistency
- 19
Check the salt and spices and adjust to suit your taste
salt - to tastesalt - to taste - 20
Place the stuffed parwal into the tomato gravy, turn the heat to low, cover the pan and simmer for a few minutes
homemade tomato puree(1 cup) - 21
Once done, turn off the heat, stir in the coriander leaves and serve
coriander (dhania) leaves - finely chopped(1 tablespoon)coriander (dhania) leaves - a bunch - 22
Serve Potala Rasa along with Tawa Paratha, Phulka or Steamed Rice for a delicious weekday lunch or dinner
Rate this recipe
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