Dahi Parwel Dolma
Servings Prep Time
4serving 10minutes
Cook Time
Servings Prep Time
4serving 10minutes
Cook Time
For gravy :
For tempering :
Dry spices for gravy :
Parwel Dolma –
  1. First of all scrape the parwels, cut the two sides slightly then scoop out the inner stuff from parwel. Keep them aside. Repeat with rest of the parwels.
  2. Grind the scooped stuff, green chili, coconut into a paste. Mix salt, coriander leaves, garam masala and chopped onion.
  3. Now stuff this paste into parwel. Take a frying pan and carefully fry the stuffed parwels till red spot appear on them.
For Gravy –
  1. Heat oil in a pan. Add all the whole garam masala when oil is hot. Pour sliced onion , fry till they turns light brown in colour.
  2. Add ginger garlic paste and fry them well. When masala leave sides of the pan, add tomato puree. Cook covered till raw smell of tomato goes.
  3. When masala is done, I mean the oil separates, add cashew – poppy seed paste, and cook for 2 minutes more.
  4. Now add beaten curd to the masala. Continuously stir the gravy and wait till it boils.
  5. Add stuffed parwels and cook for 2-3 minutes. Add water if required.
  6. The gravy is cooked and the parwels too so we don’t need to cook the gravy for long time. parwel should absorb the flavor of the gravy.
  7. When gravy thickens, add garam masala & chopped coriander leaves, give a mix and switch off the flame.
  8. Better to rest the gravy for sometime before serving. Happy cooking.
Recipe Notes

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