parwal sabzi recipe with step by step photos – this aloo parwal recipe is a dry, slightly tangy and tasty dish made with potatoes (aloo) and pointed gourd (parwal).
this is a punjabi recipe which we make at home and its now i am sharing the recipe. better late then never.
the aloo parwal sabzi recipe is similar to the way we make other dry veggie dishes with potatoes like aloo gobi, aloo beans, aloo matar and baingan aloo. this is one of those recipes which is easy and quick to prepare and does not take much time.
addition of potato is optional in this dish. if you want then you can skip adding it. if you skip adding potatoes then add the same amount of parwal to replace the potatoes. however potatoes add good taste and flavor in the dish and we always add them.
another recipe i make with parwal is this bengali style aloo potoler dalna recipe.
aloo parwal ki sabzi can be served with phulkas or rotis. you can also pack the sabzi in tiffin box.
if you are looking for more aloo recipes then do check aloo matar, aloo gobi, aloo palak sabzi and dum aloo recipe.
aloo parwal sabzi or parwal recipe below:
parwal recipe
ingredients (1 cup = 250 ml)
- 250 grams parwal or pointed gourd
- 2 medium potatoes
- 3 tablespoons oil, mustard or sunflower or peanut oil
- ¼ teaspoon cumin seeds (jeera)
- 1 pinch asafoetida (hing)
- 1 green chili (hari mirch)- chopped
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chili powder
- ¼ teaspoon coriander powder (dhania powder)
- salt as required
- ¼ teaspoon garam masala powder
- ½ teaspoon dry mango powder (amchur powder)
- 1 to 2 tablespoons chopped coriander leaves
how to make parwal recipe
preparation for aloo parwal sabzi recipe:
firstly rinse the parwal very well in water. drain the water and keep aside.
then peel the skin of the parwal. you can even lightly scrape of the skin.
slice the parwal in two parts.
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.
now slice each of the half in three or four parts.
rinse, peel and also slice 2 medium potatoes in wedges.
making aloo parwal ki sabzi recipe:
heat 3 tablespoons in a heavy pan or kadai.
reduce the flame and add ¼ teaspoon cumin seeds and 1 pinch asafoetida (hing). let the cumin seeds splutter.
then add the sliced parwal and potatoes.
mix them well with the oil.
stir and saute till both parwal and potatoes are half done on low to medium-low flame.
then add 1 green chili (chopped).
next add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and salt as required.
add ¼ teaspoon coriander powder.
mix very well and continue to saute both the veggies.
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.
lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons chopped coriander leaves.
mix very well.
serve aloo parwal sabzi hot or warm with chapatis or parathas.
recipe notes
- for a spicy version, you can increase the amount of red chili powder and garam masala.
- generally we use mustard oil, but you can also use peanut or sunflower oil.
- do keep on stirring at intervals for uniform cooking.
- no lid is kept on the pan or kadai while cooking.
- use a heavy thick bottomed pan, so that the veggies do not get burnt and are cooked evenly.
- green chilies can be skipped if you want.
- garnish with coriander leaves if you like it.
- recipe can be doubled too.
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how to make aloo parwal sabzi or parwal recipe:
1. firstly rinse 250 grams parwal (pointed gourds) very well in water.
2. then peel the skin of the parwal. you can even lightly scrape of the skin. if you want, you can even rinse with water after peeling all parwals.
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 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.
7. heat 3 tablespoons in a heavy pan or kadai. reduce the flame and add ¼ teaspoon cumin seeds and 1 pinch asafoetida. let the cumin seeds splutter. for the oil, you can use mustard oil, peanut oil or sunflower oil.
8. then add the sliced parwal and potatoes.
9. mix them well with the oil.
10. stir and saute till both parwal and potatoes are half done on low to medium-low flame.
11. then add 1 green chili (chopped).
12. next add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and salt as required.
13. add ¼ teaspoon coriander powder.
14. mix very well and continue to saute both the veggies.
15. 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.
16. lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons chopped coriander leaves.
17. mix very well.
18. serve aloo parwal sabzi hot or warm with chapatis or plain paratha or lachedar paratha or bread.
Some recipes bring back childhood memories and this is one of them. And potols/parwal are one of the veggies we consider as a treat <3
nice to know this.
You are my saviour.. it was yummy .. love u dassana ..
thanks rashmi for your kind words