This aloo parwal sabji recipe is a dry, slightly tangy and tasty dish made with potatoes, pointed gourd (parwal), spices and herbs.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: North Indian, Punjabi

Ingredients

  • 250 grams parwal (or pointed gourd)
  • 2 medium potatoes
  • 3 tablespoons oil (- mustard or sunflower or peanut oil)
  • ¼ teaspoon cumin seeds
  • 1 pinch asafoetida ((hing))
  • 1 green chili (- chopped)
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ¼ teaspoon red chili powder
  • ¼ teaspoon coriander powder
  • salt as required
  • ¼ teaspoon garam masala
  • ½ teaspoon dry mango powder ((amchur powder))
  • 1 to 2 tablespoons chopped coriander leaves

Method

preparation for aloo parwal recipe

  1. Firstly rinse the parwal very well in water. Drain the water and keep aside.
  2. Then peel the skin of the parwal. You can even lightly scrape of the skin.
  3. Slice the parwal in two parts.
  4. There will be seeds and pith in the parwal. If the seeds are mature and large, then remove them along with the pith. If the seeds are tiny and tender, then you don't need to remove parwal seeds and the pith.
  5. Now slice each of the half in three or four parts.
  6. Rinse, peel and also slice 2 medium potatoes in wedges.

Making parwal ki sabji

  1. Heat 3 tablespoons oil in a heavy pan or kadai.
  2. Reduce the heat and add ¼ teaspoon cumin seeds and 1 pinch asafoetida (hing). Let the cumin seeds splutter.
  3. Then add the sliced parwal and potatoes.
  4. Mix them well with the oil.
  5. Stir and saute till both parwal and potatoes are half done on low to medium-low flame.
  6. Then add 1 green chili (chopped).
  7. Next add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and salt as required.
  8. Add ¼ teaspoon coriander powder.
  9. Mix very well and continue to saute both the veggies.
  10. Saute till the parwal and aloo become golden from the sides and are cooked well. You will have to stir aloo parwal sabzi at intervals for uniform cooking. Do use a thick heavy bottomed pan or kadai, so that the veggies do not get burnt.
  11. Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons chopped coriander leaves.
  12. Mix very well.
  13. Serve aloo parwal sabzi hot or warm with chapatis or parathas or phulka.
  14. You can also pack it for tiffin box.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.