Steps to Make Any-night-of-the-week Paneer stuffed ridge gourd/ Niramish Jhinger Dolma
Hey everyone, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Perfect Paneer stuffed ridge gourd/ Niramish Jhinger Dolma. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Paneer stuffed ridge gourd/ Niramish Jhinger Dolma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paneer stuffed ridge gourd/ Niramish Jhinger Dolma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Paneer stuffed ridge gourd/ Niramish Jhinger Dolma is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Paneer stuffed ridge gourd/ Niramish Jhinger Dolma estimated approx 20 mins.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Paneer stuffed ridge gourd/ Niramish Jhinger Dolma using 14 ingredients and 15 steps. Here is how you can achieve it.
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
Ingredients and spices that need to be Get to make Paneer stuffed ridge gourd/ Niramish Jhinger Dolma:
- 3 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
- 1 heaped teaspoon turmeric powder
- 1 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
Steps to make Paneer stuffed ridge gourd/ Niramish Jhinger Dolma
- Take the ridge gourds and scrape and peel them to remove the ridges. Cut them to 5 cm slices.
- 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.
- Blend all the scraped flesh in a blender.
- Take a pan and add oil to it. Stir fry the scraped ridge gourd and take them out in a vessel.
- 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.
- Fill all the stuffing in the scraped ridge gourd.
- To the same pan, add oil. Once the oil is hot add the Kalo jeera.
- 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.
- Cook till you see oil leaving the sides of the pan.
- Now add water to the masala and gradually add the stuffed ridge gourd.
- Cook till the stuffed ridge gourd is completely cooked.
- Add water if necessary.
- Cook till you achieve the desired consistency.
- Now, add the fresh cream and then add kasuri methi and mix.
- Serve hot with steamed rice.
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