Name: Aloo Parwal
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Pointed Gourd, scraped, washed, and cut lengthwise into 4; 1 Potato, medium, peeled and cut into thick wedges; ½ Onion, finely chopped; 1 Tomato, pureed or finely chopped; ½ tsp Ginger-Garlic Paste; 1 Green Chili Pepper, slit; ½ tsp Cumin Seeds; ½ Indian Bay Leaf; ¼ tsp Ground Turmeric; ½ tsp Kashmiri Chili Powder; ¾ tsp Ground Coriander; ¼ tsp Garam Masala; 1¼ tbsp Cooking Oil, mustard oil yields best flavor; ½ tsp Salt, to taste; ½ cup Water; 1 tbsp Coriander Leaves, chopped

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat a portion of the oil in a pan. Add the parwal wedges with a pinch of salt and turmeric. Shallow fry on medium heat for 5-7 minutes until they are slightly wrinkled and golden. Remove and set aside.
5–7 min
In the same pan, fry the potato wedges for 4-5 minutes until they form a light golden crust. Remove and set aside alongside the parwal.
4–5 min
Heat the remaining oil. Introduce the cumin seeds and bay leaf, allowing them to splutter and flavor the oil.
Add the finely chopped onions and sauté patiently until a rich golden brown.
Stir in the ginger-garlic paste and slit green chillies. Sauté for 1 minute.
1 min
Incorporate the tomato puree, coriander powder, red chilli powder, turmeric, and salt. Cook down until the oil clearly separates from the masala base.
Return the fried parwal and potatoes to the pan. Toss them vigorously with the masala for 2 minutes.
2 min
Pour in the warm water. Cover the pan securely and simmer on low heat for 10-12 minutes until both vegetables are perfectly tender.
10–12 min
Remove the lid. Sprinkle over the garam masala and fresh coriander. If excess water remains, boil on high heat for a minute to achieve a semi-dry, clinging consistency.
Serve hot.

How to tell it's done

A semi-dry, home-style sabzi: the parwal are soft but still hold their shape, coated along with tender potatoes in a mild onion and tomato reduction.

Getting it right

Tip

Frying the parwal before simmering in the gravy eliminates its raw vegetal aroma and grants the skin an appetizing, slightly chewy resilience.

What to serve it with

A comforting daily staple that pairs wonderfully with simple Phulkas or standard Dal Chawal.

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Ingredients