Start by peeling the pointed gourds or Potol. Do not peel the skin completely leave thin strands of green skin behind. (refer the video).
Smear them with turmeric & salt. Set aside.
Over medium high heat add 1/2 parts canola oil from the 1/2 cup oil. Fry the potol or parwals until lightly golden. The potols should be 70% cooked when they turn light golden. Set aside.
In the same oil add the whole garam masalas & allow them to siizle for a few seconds.
Now, add the whole cashews & the golden raisins. Saute for a few seconds.
Add the sliced onions & fry until the edges turn light golden but the onions are still limp. Add salt. It helps to fry the onions faster.
Next, add the onion paste & fry until the raw smell completely disappears and oil oozes out.
Now, add the ginger garlic paste & all the dry spices one by one. Mix well & Bhuna the masala or fry everything until the color changes, you get a lovely aroma & oil oozes out. The masala will become dark in color when fried well.
Add the cashew-almond paste and the white poppy seeds paste. Mix well. Add little sugar (optional). Saute for about 1 minute.
Add water, give everything a good stir.
Than add the fried potols & mix well.
Cover & simmer for 5 mins.
Open the cover after 5 mins add the chopped cilantro or coriander leaves. Mix well. Cover & simmer for about 2-3 mins or until the potol is completely cooked.
Garnish with ghee & serve hot. Enjoy!