Parwal ki Sabji | Easy Parwal Recipe

Parwal sabji recipe with step-by-step images – 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.

It is a Punjabi recipe which we make at residence 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 kind of recipes which is simple 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 may skip including it. In case you skip including potatoes then add the identical quantity of parwal to interchange 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 type Aloo potoler dalna recipe.

Aloo parwal ki sabji may be served scorching or heat with phulkas or rotis or plain paratha. You may as well pack the sabzi in tiffin field with a facet of paratha or roti.

Step-by-Step Information

Tips on how to make Parwal ki Sabji

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

2. Then peel the pores and skin of the parwal. You may even flippantly scrape of the pores and skin. In order for you, you may even rinse with water after peeling all parwals.

3. Slice the parwal into two elements.

4. There will probably 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 must take away seeds and the pith.

5. Now slice every of the half in three or 4 elements.

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

Making Aloo Parwal ki Sabji

7. Warmth 3 tablespoons oil in a heavy pan or kadai. Cut 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 properly with the oil.

10. Stir and saute until each parwal and potatoes are half achieved on low to medium-low warmth. No must maintain the lid on the kadai or pan.

11. Then add 1 inexperienced chili (chopped).

12. Subsequent add ¼ teaspoon turmeric powder, ¼ teaspoon purple chili powder and salt as required.

13. Add ¼ teaspoon coriander powder.

14. Combine very properly and proceed to saute each the veggies. Keep in mind to maintain stirring at common intervals in order that the veggies are evenly cooked.

15. Saute until the parwal and aloo turn out to be golden from the perimeters and are cooked properly. 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 properly.

18. Serve parwal sabji scorching or heat with chapatis or paratha or bread or phula.

It may also be packed for a lunch field.

In case you are searching for extra Aloo recipes then do verify:

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This Parwal Recipe Put up from the weblog archives, first printed in June 2017 has been republished and up to date on December 2022.