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
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
Cooking Instructions
- 1
Take the ridge gourds and scrape and peel them to remove the ridges. Cut them to 5 cm slices.
- 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.
- 3
Blend all the scraped flesh in a blender.
- 4
Take a pan and add oil to it. Stir fry the scraped ridge gourd and take them out in a vessel.
- 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.
- 6
Fill all the stuffing in the scraped ridge gourd.
- 7
To the same pan, add oil. Once the oil is hot add the Kalo jeera.
- 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.
- 9
Cook till you see oil leaving the sides of the pan.
- 10
Now add water to the masala and gradually add the stuffed ridge gourd.
- 11
Cook till the stuffed ridge gourd is completely cooked.
- 12
Add water if necessary.
- 13
Cook till you achieve the desired consistency.
- 14
Now, add the fresh cream and then add kasuri methi and mix.
- 15
Serve hot with steamed rice.
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