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.

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.

Cook till the stuffed ridge gourd is completely cooked.

Add water if necessary.

Cook till you achieve the desired consistency.

Serve hot with steamed rice.