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Home Dish Paneer stuffed ridge gourd/ Niramish Jhinger Dolma

Paneer stuffed ridge gourd/ Niramish Jhinger Dolma

Name: How to cook Paneer stuffed ridge gourd/ Niramish Jhinger Dolma - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

The Epicurean Feast

Paneer stuffed ridge gourd/ Niramish Jhinger Dolma

According to Wikipedia Dolma is any kind of stuffed vegetable which is scooped out and filled with minced meat, or vegetables. This word is of Turkish origin. So, in middle-yeast the tomatoes, bell peppers, eggplants and vine leaves are used to stuff vegetables and meat. In West-Bengal, we relish dolma prepared from pointed gourds or potol. Potoler dolma is a classic Bengali dish which is prepared either vegetarian or non-vegetarian. Here, I introduce dolma with ridge gourd or jhinge. In this recipe, I have stuffed the ridge gourd with paneer to prepare niramish jhinger dolma. #everydayveg #dolma #ridgegourd

Ingredient

Food ration :

3 servings

Cooking time :

20 mins

ridge gourds

250 gms

paneer store bought or homemade

8-10

almonds soaked in water and peeled and made to paste

1 teaspoon

kasuri methi/dried fenugreek leaves

1 teaspoon

garam masala powder

heaped teaspoon turmeric powder

heaped teaspoon cumin powder

1 tablespoon

tomato pureed

1/4 teaspoon

fresh cream

3-4

green chilies or 1 teaspoonful of red chilli powder

1/2 teaspoon

grated ginger

1/2

+ 2 tablespoon oil for cooking

to taste

Salt

1/4 teaspoon

kalojeera/kalounji/nigella seeds

Cooking instructions

* Step 1

Take the ridge gourds and scrape and peel them to remove the ridges. Cut them to 5 cm slices.

* Step 2

Now, with a spoon scrape them to remove the inner flesh. Do not scrape them completely. Leave a little bit of flesh at the bottom such that they form bowls.

* Step 3

Blend all the scraped flesh in a blender.

* Step 4

Take a pan and add oil to it. Stir fry the scraped ridge gourd and take them out in a vessel.

* Step 5

Now add the scraped flesh, paneer, salt, turmeric powder, chopped chilies and cook for few minutes. Now, turn off the flame. Your stuffing is ready. Let it cool.

* Step 6

Fill all the stuffing in the scraped ridge gourd.

* Step 7

To the same pan, add oil. Once the oil is hot add the Kalo jeera.

* Step 8

As the Kalo jeera starts spluttering add the tomato puree, grated ginger, almond paste, turmeric powder, cumin powder, green chilies/chilli powder, and salt along with ¼ cup of water.