One of the most popular dishes, the Masala Aloo Parwal recipe which is shared below is versatile and quite simple to prepare. Masala Parwal Aloo can be prepared in different ways but this method is preferred by the author of the recipe because the spices will get into both parwal and potatoes deeper and make the dish tastier
Among them, parwal (pointed gourd) is one type of ingredient that has slowly faded into obscurity particularly with the young generation – including myself. But each time I have prepared it using this recipe, then it always turns out that it gets finished. One of the most popular dishes, the Masala Aloo Parwal recipe which is shared below is versatile and quite simple to prepare. Masala Parwal Aloo can be prepared in different ways but this method is preferred by the author of the recipe because the spices will get into both parwal and potatoes deeper and make the dish tastier
This sabji is best enjoyed with roti, paratha, or rice and can be consumed anytime of the day, be it for lunch or dinner. This sabzi is prepared when the fresh parwal is bought from the market to be used in the preparation of the dish. I have also moved around to share interesting sabji recipes that you may like to try.
I hope you find this recipe very easy and straightforward. Let’s begin with the preparation of this simple and tasty potato and pointed gourd curry.
Step 1:
Chop the potatoes and pointed gourd into medium-sized pieces and wash them thoroughly.
Step 2:
To prepare the pressure cooker, heat 2 tablespoons of mustard oil in it properly. Once the oil is hot, add bay leaves and then the chopped vegetables should also go in, this way they get to cook in the oil. Sharma fry them and put little turmeric powder, little red chilly powder and half teaspoon of black salt. You can fry them, and the important thing to observe is that you fry them evenly and for enough time until you are sure that the inside of the meet is done.
Step 3: In the same pressure cooker, put the remaining oil which is 2 tablespoon of mustard oil and 2 tablespoon of refined oil Heat. Prog ¼ of a teaspoon of the fenugreek seeds and toast until they are easily conceivable brown in color.
Step 4:
Prepare a paste with the following ingredients:
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 2-inch piece of ginger
• 6-7 cloves of garlic
• ½ teaspoon cumin seeds
• ½ teaspoon black pepper
• 3 tablespoons of water
Add this paste to the cooker after frying the fenugreek seeds and fry it well until the oil starts to separate from the paste.
Step 5:
For the first time Fry adding ½ teaspoon turmeric, ½ teaspoon red chili powder and 1 teaspoon coriander powder in the paste.
Step 6:
Pour in the chopped vegetables that was earlier fried and fry it with the spices for another one minute. Then pour water to it, close the lid of the pressure cooker and cook it on low flame for 10 minutes.
Final Step:
Allow the pressure to reduce gradually for 10 minutes after that do the take out the food from the pressure cooker. Finally garnish the curry with the freshly chopped coriander leaves.
Your simple and delicious potato and pointed gourd curry is now ready. Do try this recipe and enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.