Parwal Paneer Dry Curry | Pointed Gourd in Indian Cottage Cheese

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Parwal Paneer Dry Curry | Pointed Gourd in Indian Cottage Cheese

Author: Rumki Paul
Course: Side Dish
Cuisine: Indian
Preparation Time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Servings: 4 Persons

Parwal Paneer Dry Curry is one more beautiful creation of Indian cuisine where Parwal (Pointed Gourd) is cooked with Paneer (Indian Cottage Cheese) in some spices and green Chillies. This dish is a superb side with rice items and also goes amazing with Indian breads like Rotis, Parathas or Pooris.

Parwal (Pointed Gourd) is a very famous and widely available vegetable in East India. When summer knocks the door, Pointed Gourds and Ridge Gourds become easily available in market.

I love Parwal (Pointed Gourd) since my childhood. It’s a very light and versatile vegetable. It is used for hundreds of mind-blowing recipes like Bharwa Parwal, Parwal fry, Potoler Dolma, Potol Posto and many more.

My mom used to prepare many special dishes with this vegetable and Parwal Paneer Dry Curry is one of them. I have learnt this recipe from her after my marriage. It is a simple and easy recipe which needs very limited ingredients to be prepared.

Parwal Paneer Dry Curry is a No Onion- Garlic recipe

In my parents’ house, every Saturday is a No Onion-Garlic day. This day of the week used to be a nightmare for me and my elder brother during our childhood. We always used to ask mom to prepare something tasty and new for us.

This recipe is ideal dish for those No Onion-Garlic days in a week or also during any ritual celebrations.

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What kind of Paneer is used for the recipe?

In this preparation, either Chenna or Paneer can be used.

If you prepare Chenna at home, then its fine. In fact, you can prepare Paneer too. I had milk in my kitchen, so I preferred to curdle the milk and prepare Chenna with it.

Readymade Paneer can also be used in this recipe. But the Paneer needs to be grated for the desired texture of the recipe.

Health benefits of Pointed Gourd

Pointed Gourds are good source of minerals and vitamins like vitamin A, vitamin C, vitamin B1 etc. They are good source of carbohydrates too. They have very less calories. If you are trying for weight loss, then Pointed Gourds may become your best friend.

Regular consumption of Pointed Gourds may help us to get rid of many diseases. Pointed Gourds help us in controlling cholesterol. They are full of fibre and helps to immune our digestive system. They are natural blood purifier and keeps our blood clean and healthy.

How to make Parwal Paneer Dry Curry

In this preparation, first, I have peeled the Pointed Gourds and cut them as thin strips. I have discarded the mature seeds.

I have used Cumin seeds for tempering and added Cumin powder, Coriander powder, Cardamom powder for flavouring. In this recipe, I have added a spoon of desi Ghee (Clarified butter). It enhances the taste and flavour of the dish.

I have also added sugar in this recipe. The mild sweet taste goes amazing with this dish. I have not used any extra water to cook the Pointed Gourds. In this preparation, it takes a little longer to get cook but it is completely worth it. You must try this recipe once to believe me.

I have already shared many no onion-garlic recipe. You can check few of them like

No Onion No Garlic Vegan Dum Aloo

No Onion No Garlic Palak Moong Dal

..And Many more…

Ingredients:

For Chenna (Indian Cottage Cheese)

1 litre Milk
1 Lemon

Process of boiling normal black Chickpeas

1 Kg Parwal (Pointed Gourd), peeled and cut into long medium strips
2 green Chillies
½ tsp Cumin seeds (Jeera)
½ teaspoon Turmeric powder
1 teaspoon Cumin powder (Jeera)
¾ teaspoon Coriander powder (Dhania)
½ teaspoon Cardamom powder
1 teaspoon Sugar
1 teaspoon Ghee (Clarified Butter)
Salt to taste
Oil for cooking

Instructions:

Take 1 Litre Milk in a heavy bottom pan.
Put the flame in medium high and let the milk boil.
Put the flame in lowest.
On the other side, cut the Lemon into two pieces.
Squeeze out the Lemon juice in a bowl.
Make sure there are no pulps and seeds in the juice.
Add the Lemon juice slowly into the milk (Step 3).
Stir it slowly and let the Milk curdle.
Stir for 2 minutes in lowest flame.
While the water gets separated from the curdled Milk, switch off the flame.
Strain the water of curdled Milk with the help of a Muslin cloth.
Then tie the Cottage Cheese tightly.
Press the Chenna(Cottage Cheese) and squeeze out the extra water. You don’t need to hang it or put weight on it.
Transfer the Cottage Cheese in a bowl.
Add Oil into a pan.
Once the Oil is hot, add Cumin seeds and let them crackle.
Add Pointed Gourds and green Chillies and give a nice mix.
Cover the pan and cook them in low flame for 5 minutes. Stir occasionally.
Add Salt, Turmeric powder and give a nice mix.
Cover the pan and cook them in low flame for another couple of minutes.
Cook them until the Parwal (Pointed Gourds) become tender.
Add Chenna(Cottage Cheese) (Step 14) and give a nice mix.
Cover the pan and cook them until the raw smell of the Chenna(Cottage Cheese) goes away.
Cook them in low flame for 2 minutes.
Add Cumin powder, Coriander powder and give a nice mix.
Cook them in low flame for a minute.
Add desi Ghee (Clarified Butter) and give a nice mix.
Add Cardamom powder, Sugar and stir properly.
Cook for 30 seconds and switch off the flame.