Aaloo Parwal (Potato and Pointed Gourd) ki sabzi

“Aaloo Parwal (Potato and Pointed Gourd) ki sabzi” is a classic North Indian dish made from a flavourful combination of potatoes (aloo) and pointed gourd (parwal).

I chop both the potatoes and parwal into round shapes, which not only gives the dish a uniform appearance but also allows the vegetables to cook evenly. The combination of these round slices, coated in a fragrant blend of cumin, coriander, and turmeric, makes the sabji visually appealing and delicious.

This method adds a unique touch to the traditional recipe, creating a comforting and homely dish. It is a perfect  and versatile dish that can be served with Chapati, Paratha, or Rice, making it a wholesome and satisfying meal for everyday lunches or dinners.

Ingredients:

• Potato: 250gm. (small)
• Parwal (pointed gourd): 200gm
• Onion: 1 in number. (Medium)
• Tomato: 1 in number. (Medium)
• Red chilli powder: 1 teaspoon
• Turmeric powder: 1 teaspoon
• coriander powder: 1 teaspoon
• Garam masala powder: half teaspoon
• Ginger: 1 teaspoon (paste)
• Cumin seed: half teaspoon
• Bay leaf: 2 in number.
• Salt: 2 teaspoon
• Mustard oil/any cooking oil: for deep fry
• Water: 1 cup

Preparation:

1. Chop tomato and onion. Keep aside.
2. Peel off potatoes by pillar and cut into equal parts.
3. Scrape parwal (pointed gourd) using a knife (not peeler), remove both ends.
4. Wash and cut into 2-3 pieces.

Method to cook:

1. Heat oil in a frypan, add parwal, deep fry for approx 5 minutes (till parwal becomes tender), take out, keep aside.
2. Add aaloo, deep fry till it becomes tender, take it out, keep aside.
3. Remove extra oil from fry pan leaving only three table spoon, enough for frying onion.
4.  Add cumin and bay leaf; sputter for few seconds, add chopped onion, stir fry  on high flame for couple of minutes until get translucent.
5. Add tomato and ginger paste; continue to fry (keep it stirring otherwise it may burn) till it starts releasing oil.
6. Now in a bowl put the chilli powder, coriander powder, turmeric powder and salt. Add one tablespoon of water, mix to make paste.
7. Add prepared paste in the fried masala, continue to fry for a minute.
8. Add one cup of hot water, continue to cook with lid on, when it starts to boil, lower the flame, add fried parwal (pointed guard) and potato.
9. Boil it again, continue to cook on minimum flame about 2-3 minutes.
10. Add Garam masala powder, put off the flame.
11. Now, Aaloo Parwal (Potato and Pointed Gourd) ki sabzi is ready to serve.
12. Tip: You may garnish with chopped fresh coriander leaves.
13. Serve with fluffy Puries or Rice.

Aaloo Parwal (Potato and Pointed Gourd) ki sabzi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.