Aloo Parwal( dry)

Parwal aloo/aloo parwal is a typical North Indian dish. This is one of the veggies which I like a lot. In this post I have shared dry version of Aloo parwal.
Cooking Time: 20 mins
Preparation Time: 10-12 mins

  • Parwal/Pointed Gourd: 4-5 nos (peeled and quartered)
  • Potato: 2 medium ( boiled and diced)
  • Onion: 2 medium ( finely chopped)
  • Ginger-garlic paste: 1 & 1/2 tsp
  • Tomato: 1 big( finely chopped)
  • Turmeric powder - 1 tsp
  • Chilli pwd: 1 tsp 
  • Coriander pwd: 1/2 tsp
  • Garam masala pwd: 1/2 tsp
  • Cumin seeds: 1 tsp
  • Salt  to taste
  • Coriander leaves: few springs


  • Heat sufficient oil in kadai/pan and shallow fry the prawal and aloo/potato in separate batches till they are cooked properly. Keep aside.

  • Heat the oil in kadai/pan and add jeera.When jeera start splutter then add onion and saute till onion is transparent  then add ginger-garlic paste and cook for min or till raw smell leave.
  • Add the tomato and cook till tomatoes turn soft.

  • Add all the dry masala and salt and cook for another 2-3 mins.
  • Add the parwal, aloo/potato and coriander leaves , mix well so that veggies are well coated with masala. 
  • Cook for 4-5 mins on low heat with with kadai/pan covered.  Turn off the heat .

Note :
  • Can deep fry the parwal instead of shallow fry.
  • Can replace boiled potato with the raw potato/aloo. Using boiled potato is quit time saver when you are running out of time.

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