Achari Aloo Parwal Sabzi Recipe (Pointed Gourd and Potato Stir-Fry in Pickle Spices)
Description:
Achari Aloo Parwal Sabzi is a delicious and aromatic North Indian vegetarian dish made by stir-frying pointed gourd (parwal) and potatoes (aloo) in a medley of flavorful pickle spices. The unique pungency of mustard oil, along with the tangy combination of tomatoes, and an assortment of spices, infuses this sabzi with a distinct and mouthwatering flavor. This dish serves as a perfect accompaniment to any Indian meal, whether it’s paired with warm phulkas, matar ki puri, or dal banjara for a wholesome and satisfying lunch or dinner. While this recipe is traditionally cooked with mustard oil for an authentic taste, you can opt for regular cooking oil if you prefer a milder flavor. For those in a rush, this recipe can also be made easily in a pressure cooker, saving both time and effort.
Cuisine:
North Indian
Course:
Lunch or Dinner
Diet:
Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Pointed Gourd (Parwal) | 400 grams, sliced lengthwise |
| Potatoes (Aloo) | 3, sliced lengthwise |
| Onion | 1, finely chopped |
| Tomato | 1, finely sliced |
| Mustard Oil | 2 tablespoons |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Salt | To taste |
| For Ground Spice Mix: | |
| Coriander Seeds (Dhania) | 1 teaspoon, dry roasted and ground |
| Cumin Seeds (Jeera) | 1/2 teaspoon, dry roasted and ground |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon, dry roasted and ground |
| Fennel Seeds (Saunf) | 1/2 teaspoon, dry roasted and ground |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon, dry roasted and ground |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon, dry roasted and ground |
| Dry Red Chilies | 3, broken into halves, dry roasted and ground |
Preparation Time:
10 minutes
Cooking Time:
40 minutes
Instructions:
-
Prepare the Spice Mix:
Begin by dry roasting the coriander seeds, cumin seeds, mustard seeds, fennel seeds, kalonji (onion nigella seeds), methi seeds (fenugreek seeds), and dry red chilies in a pan over medium heat. Roast them for a couple of minutes until they are aromatic but not burnt. Once roasted, transfer these spices to a grinder and pulse them into a coarse powder. Set this spice mix aside for later use. -
Cook the Sabzi:
Place a pressure cooker on medium heat and add the mustard oil. Allow the oil to heat up until it starts to smoke lightly. Once smoky, reduce the heat to low. Add the kalonji (onion nigella seeds) and let them crackle for a few seconds. -
Sauté the Onions:
Add the chopped onions to the pressure cooker and sauté them until they turn light golden brown. Be careful not to burn the onions. Stir occasionally for an even golden color. -
Add the Vegetables:
Next, add the sliced potatoes, pointed gourd (parwal), and sliced tomatoes to the cooker. Sauté everything on high heat for about 4-5 minutes, stirring frequently to ensure the vegetables are well coated with the oil and spices. -
Add the Spices:
Sprinkle in the turmeric powder (haldi), the freshly ground spice mix, and amchur (dry mango powder). Mix well to evenly coat the vegetables with the spices. -
Add Water and Pressure Cook:
Add just enough water to cook the vegetables, keeping in mind that you don’t want a lot of gravy. The consistency should be semi-dry. Close the lid of the pressure cooker, set the heat to low, and cook the sabzi for 2 whistles. After 2 whistles, turn off the heat and let the cooker cool down naturally to release the pressure. -
Final Touches:
Once the pressure is released, open the cooker. Add salt to taste and mix the sabzi gently. Simmer the sabzi on low heat for another 2-3 minutes to allow any excess water to evaporate, leaving behind a thick and flavorful coating on the vegetables. -
Garnish and Serve:
Transfer the Achari Aloo Parwal Sabzi to a serving dish and garnish with fresh coriander leaves. Serve hot with phulkas, matar ki puri, or dal banjara for a wholesome and delicious North Indian meal.
Tips:
- Mustard Oil: The use of mustard oil gives this dish its authentic flavor, but if you find the pungency of mustard oil too strong, feel free to substitute with regular vegetable or sunflower oil.
- Spice Adjustments: You can adjust the amount of dry red chilies and amchur (dry mango powder) to suit your spice and tang preference.
- Pressure Cooker Option: This dish can be made in a pressure cooker, saving you time. If you prefer a slower cooking method, you can also make it in a regular pan or wok, allowing the vegetables to cook in their own juices.
Nutritional Information (per serving):
- Calories: ~180 kcal
- Carbohydrates: 25g
- Protein: 3g
- Fat: 8g
- Fiber: 5g
- Sodium: 450mg
Serving Suggestions:
Achari Aloo Parwal Sabzi pairs wonderfully with soft phulkas, crunchy matar ki puri, or a hearty bowl of dal banjara. For a more complete meal, you can also serve it with jeera rice or simple steamed rice for a fulfilling vegetarian lunch or dinner.
This dish is perfect for those who love the tangy, spicy flavors of Indian pickles and want to experience a comforting, yet vibrant, vegetable stir-fry. It’s quick, easy, and filled with the bold tastes that make North Indian cuisine so irresistible!
