To begin making the Potala Rasa recipe, prep all the ingredients and keep it ready for cooking.

Blend the ingredients to be made into a paste in a mixer grinder. Add little water if required to make a paste.

Wash and clean the parwals. Scrape the whole skin of the parwals with a knife. Cut one tip a little, right from the edge and the other tip a little bigger, so that we can scoop out the seeds from inside. Rub with a pinch of salt and keep aside for 5-10 minutes.

Heat 1 tablespoon oil in a wok/kadhai, fry the parwals or potals until lightly brown from all sides, keep aside.

Prepare the parwal stuffing by mixing together crumbled paneer, green chillies, raisins, black pepper powder, salt and coriander leaves and keep aside.

When parwals are cooled, stuff each one with the prepared filling. Carefully fill the parwals and try not to break them apart. Keep aside.

To prepare the gravy, in the same pan, add a little more oil and once hot, add the bay leaf and the cumin seeds and once it starts to splutter add the ground masala paste. Saute until the raw smell goes away. This will take about 4 to 5 minutes on medium heat.

Add the turmeric powder, salt, chili powder and saute in the masala for a few more seconds.

Stir in the tomato puree, cashew paste and give is good stir to and a brisk boil. Add the about 1 cup of water to make it a gravy like consistency. Check the salt and spices and adjust to suit your taste.

Place the stuffed parwal into the tomato gravy, turn the heat to low, cover the pan and simmer for a few minutes.

Once done, turn off the heat, stir in the coriander leaves and serve.

Serve Potala Rasa along with Tawa Paratha, Phulka or Steamed Rice for a delicious weekday lunch or dinner.