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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).

parwal recipe

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 and Baingan sabzi. 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:

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parwal recipe, parwal sabzi recipe, aloo parwal recipe, aloo parwal ki sabzi

Parwal Recipe

5 from 7 votes
This aloo parwal sabzi recipe is a dry, slightly tangy and tasty dish made with potatoes (aloo) and pointed gourd (parwal).
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine North Indian, Punjabi
Course: Side Dish

Servings 3
Units

Ingredients

  • 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

Instructions

preparation for aloo parwal 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

  • 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.

Notes

Some tips for aloo parwal sabzi:
  • 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. 

Nutrition Info Approximate values

Nutrition Facts
Parwal Recipe
Amount Per Serving
Calories 233 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 70mg3%
Potassium 656mg19%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin A 49IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 42mg51%
Vitamin E 6mg40%
Vitamin K 1µg1%
Calcium 68mg7%
Vitamin B9 (Folate) 24µg6%
Iron 6mg33%
Magnesium 40mg10%
Phosphorus 87mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Preparation to make aloo parwal recipe

1. Firstly rinse 250 grams parwal (pointed gourds) very well in water.

parwal to make aloo parwal sabzi recipe

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.

parwal to make aloo parwal sabzi recipe

3. Slice the parwal in two parts.

parwal to make aloo parwal sabzi recipe

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.

parwal to make aloo parwal sabzi recipe

5. Now slice each of the half in three or four parts.

parwal to make aloo parwal sabzi recipe

6. Rinse, peel and also slice 2 medium potatoes in wedges.

potatoes to make aloo parwal sabzi recipe

Making aloo parwal recipe

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.

making sukhi aloo parwal sabzi recipe

8. Then add the sliced parwal and potatoes.

making sukhi aloo parwal sabzi recipe

9. Mix them well with the oil.

making sukhi aloo parwal sabzi recipe

10. Stir and saute till both parwal and potatoes are half done on low to medium-low flame.

making sukhi aloo parwal sabzi recipe

11. Then add 1 green chili (chopped).

making sukhi aloo parwal sabzi recipe

12. Next add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and salt as required.

making sukhi aloo parwal sabzi recipe

13. Add ¼ teaspoon coriander powder.

making sukhi aloo parwal sabzi recipe

14. Mix very well and continue to saute both the veggies.

making sukhi aloo parwal sabzi recipe

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.

making sukhi aloo parwal sabzi recipe

16. Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons chopped coriander leaves.

making sukhi aloo parwal sabzi recipe

17. Mix very well.

sukhi aloo parwal sabzi recipe

18. Serve aloo parwal sabzi hot or warm with chapatis or paratha or bread.

aloo parwal sabzi recipe

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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6 Comments

  1. 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