parwal recipe, parwal sabzi recipe, aloo parwal recipe, aloo parwal ki sabzi
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4.8 from 5 votes

parwal recipe

this aloo parwal sabzi recipe is a dry, slightly tangy and tasty dish made with potatoes (aloo) and pointed gourd (parwal).
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: side dish
Cuisine: north indian, punjabi
Servings: 3
Author: Dassana Amit


  • 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


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.


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.