Parwal sabji recipe with step-by-step photographs – This aloo parwal sabzi recipe is a dry, barely tangy and engaging dish made with potatoes (aloo), pointed gourd (parwal), herbs and spices. This makes for wholesome and satisfying meal when served with a facet of roti or paratha, pickle and papad.
This can be a Punjabi recipe which we make at dwelling and its now I’m sharing the recipe. Higher late than by no means.
The parwal ki sabji is much like the best way we make different dry veggie dishes with potatoes like Aloo gobi, Aloo beans and Baingan sabzi. that is a type of recipes which is straightforward and fast to arrange and doesn’t take a lot time.
The addition of potato is non-obligatory on this dish. In order for you then you possibly can skip including it. Should you skip including potatoes then add the identical quantity of parwal to switch the potatoes. Nonetheless potatoes add good style and taste within the dish and we all the time add them.
One other recipe I make with parwal is that this Bengali model Aloo potoler dalna recipe.
Aloo parwal ki sabji will be served sizzling or heat with phulkas or rotis or plain paratha. It’s also possible to pack the sabzi in tiffin field with a facet of paratha or roti.
Step-by-Step Information
Learn how to make Parwal ki Sabji
1. Firstly rinse 250 grams parwal (pointed gourds) very nicely in water.
2. Then peel the pores and skin of the parwal. You may even evenly scrape of the pores and skin. In order for you, you possibly can even rinse with water after peeling all parwals.
3. Slice the parwal into two elements.
4. There might be seeds and pith within the parwal. If the seeds are mature and huge, then take away them together with the pith. If the seeds are tiny and tender, then you definately don’t have to take away seeds and the pith.
5. Now slice every of the half in three or 4 elements.
6. Rinse, peel and likewise slice 2 medium potatoes in wedges.
Making Aloo Parwal ki Sabji
7. Warmth 3 tablespoons oil in a heavy pan or kadai. Scale back the warmth and add ¼ teaspoon cumin seeds and 1 pinch asafoetida (hing).
Let the cumin seeds splutter on low warmth. For the oil, you should use mustard oil, peanut oil or sunflower oil.
8. Then add the sliced parwal and potatoes.
9. Stir and blend them nicely with the oil.
10. Stir and saute until each parwal and potatoes are half accomplished on low to medium-low warmth. No have to preserve the lid on the kadai or pan.
11. Then add 1 inexperienced chili (chopped).
12. Subsequent add ¼ teaspoon turmeric powder, ¼ teaspoon crimson chili powder and salt as required.
13. Add ¼ teaspoon coriander powder.
14. Combine very nicely and proceed to saute each the veggies. Bear in mind to maintain stirring at common intervals in order that the veggies are evenly cooked.
15. Saute until the parwal and aloo change into golden from the perimeters and are cooked nicely. You’ll have to stir aloo parwal sabzi at intervals for uniform cooking.
Do use a thick heavy bottomed pan or kadai, in order that the veggies don’t get burnt.
16. Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons of chopped coriander leaves.
17. Stir and blend very nicely.
18. Serve parwal sabji sizzling or heat with chapatis or paratha or bread or phula.
It may also be packed for a lunch field.
In case you are in search of extra Aloo recipes then do verify:
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Parwal Ki Sabji
This aloo parwal sabji recipe is a dry, barely tangy and engaging dish made with potatoes, pointed gourd (parwal), spices and herbs.
Prep Time 10 minutes
Prepare dinner Time 20 minutes
Whole Time 30 minutes
preparation for aloo parwal recipe
Firstly rinse the parwal very nicely in water. Drain the water and preserve apart.
Then peel the pores and skin of the parwal. You may even evenly scrape of the pores and skin.
Slice the parwal in two elements.
There might be seeds and pith within the parwal. If the seeds are mature and huge, then take away them together with the pith. If the seeds are tiny and tender, then you definately don’t have to take away parwal seeds and the pith.
Now slice every of the half in three or 4 elements.
Rinse, peel and likewise slice 2 medium potatoes in wedges.
Making parwal ki sabji
Warmth 3 tablespoons oil in a heavy pan or kadai.
Scale back the warmth and add ¼ teaspoon cumin seeds and 1 pinch asafoetida (hing). Let the cumin seeds splutter.
Then add the sliced parwal and potatoes.
Combine them nicely with the oil.
Stir and saute until each parwal and potatoes are half accomplished on low to medium-low flame.
Then add 1 inexperienced chili (chopped).
Subsequent add ¼ teaspoon turmeric powder, ¼ teaspoon crimson chili powder and salt as required.
Add ¼ teaspoon coriander powder.
Combine very nicely and proceed to saute each the veggies.
Saute until the parwal and aloo change into golden from the perimeters and are cooked nicely. You’ll have to stir aloo parwal sabzi at intervals for uniform cooking. Do use a thick heavy bottomed pan or kadai, in order that the veggies don’t get burnt.
Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons chopped coriander leaves.
Combine very nicely.
Serve aloo parwal sabzi sizzling or heat with chapatis or parathas or phulka.
It’s also possible to pack it for tiffin field.
- For a spicy model, you possibly can improve the quantity of crimson chili powder and garam masala.
- Typically we use mustard oil, however it’s also possible to use peanut or sunflower oil.
- Do carry on stirring at intervals for uniform cooking.
- No lid is stored on the pan or kadai whereas cooking.
- Use a heavy thick bottomed pan, in order that the veggies don’t get burnt and are cooked evenly.
- Inexperienced chilies will be skipped if you would like.
- Garnish with coriander leaves for those who prefer it.
- Recipe will be doubled too.
Diet Details
Parwal Ki Sabji
Quantity Per Serving
Energy 233 Energy from Fats 135
% Every day Worth*
Fats 15g23%
Saturated Fats 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 Ok 1µg1%
Calcium 68mg7%
Vitamin B9 (Folate) 24µg6%
Iron 6mg33%
Magnesium 40mg10%
Phosphorus 87mg9%
Zinc 1mg7%
* P.c Every day Values are based mostly on a 2000 calorie weight loss plan.
This Parwal Recipe Submit from the weblog archives, first printed in June 2017 has been republished and up to date on December 2022.
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