Achari Aloo Parwal Sabzi (Pickle Style Potato & Pointed Gourd Curry)
Achari Aloo Parwal Sabzi is a delectable North Indian dish that brings together the traditional flavors of tangy pickling spices with the comforting taste of potatoes and pointed gourd (parwal). This recipe combines aromatic spices like kalonji (nigella seeds), fenugreek, and dry mango powder, which give the dish a unique pickle-inspired flavor, making it an irresistible accompaniment to Indian flatbreads like rotis or parathas. Itโs perfect for a wholesome lunch or dinner and pairs wonderfully with dal (lentils) for a complete meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pointed gourd (Parwal) | 400 grams, sliced thin & straight |
| Potatoes | 3, sliced thin & straight |
| Onion | 1, finely chopped |
| Tomato | 1, sliced thin & straight |
| Mustard oil | 2 tablespoons |
| Kalonji (nigella seeds) | 1/2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Dry mango powder (Amchur) | 1/2 teaspoon |
| Salt | As per taste |
| Coriander seeds | 1 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Fennel seeds | 1/2 teaspoon |
| Fenugreek seeds | 1/4 teaspoon |
| Dry red chilies | 3, broken |
Preparation Time:
10 minutes
Cooking Time:
40 minutes
Total Time:
50 minutes
Servings:
4
Cuisine:
North Indian
Course:
Main Course
Diet:
Vegetarian
Instructions:
-
Prepare the Spice Mix:
- In a small pan, heat the mustard oil on medium heat. Once the oil is hot, add the kalonji (nigella) seeds, cumin, mustard, fennel, fenugreek, and coriander seeds. Dry roast them for about 1-2 minutes until the seeds begin to crackle and release a fragrant aroma.
- Add the dry red chilies and roast them for another 30 seconds.
- Once done, let the roasted spices cool down. After cooling, grind them into a coarse powder. Set aside.
-
Cook the Vegetables:
- In a pressure cooker, heat the mustard oil on medium heat. Once the oil is hot, add the kalonji seeds and sautรฉ for about 30 seconds until they begin to splutter.
- Add the finely chopped onions and sautรฉ them until they turn golden brown.
- Now, add the thinly sliced potatoes, parwal, and tomatoes. Cook for 4-5 minutes, stirring occasionally.
-
Season the Dish:
- Add the turmeric powder, prepared ground spice mix, and dry mango powder (amchur). Stir everything well to combine the spices with the vegetables.
- Add a little water to prevent the dish from sticking to the bottom of the cooker. Mix everything together.
-
Pressure Cook:
- Close the pressure cooker lid and cook for 2 whistles on medium heat. Let the pressure release naturally before opening the lid.
-
Final Touches:
- After the pressure has been released, open the cooker. Stir the sabzi and check for the seasoning. Adjust salt or spice if needed.
- Garnish with fresh coriander leaves for a burst of freshness.
-
Serve:
- Serve the Achari Aloo Parwal Sabzi hot with chapatis (Indian flatbread), puris, or even steamed rice. This tangy, spicy vegetable curry makes a perfect addition to a complete North Indian meal, especially when paired with dal (lentils).
Tips:
- Adjust the level of spice by increasing or decreasing the amount of dry red chilies and the ground spices.
- If you prefer a slightly tangier flavor, you can add a bit more dry mango powder (amchur).
- For a richer flavor, you can temper the oil with some garlic and ginger before adding the onions.
Enjoy the vibrant and piquant flavors of this Achari Aloo Parwal Sabzi, which brings the traditional taste of pickled vegetables right into your home!
