Aloo Parwal ki Sabzi (Potato and Pointed Gourd Sabzi)
Aloo Parwal ki Sabzi is a simple yet flavorful Bengali dish that brings together the unique taste of pointed gourd (parwal) and potatoes. This healthy vegetarian side dish is prepared with a mix of aromatic spices, creating a delicious accompaniment to your meals. Traditionally made in Bengali households, it is served with steamed rice or roti, making it perfect for a fulfilling lunch. The addition of peanuts and mustard seeds enhances the flavors, offering a delightful twist to a typical sabzi.
Cuisine: Bengali Recipes
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Pointed gourd (Parwal) | 15 pieces, cut across |
| Potatoes | 3, cut into chunks |
| Peanuts (chopped & powdered) | 1/4 cup |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1/2 tsp |
| Coriander powder | 1 tsp |
| Fresh coriander leaves | A little, finely chopped |
| Mustard seeds | 1 tsp |
| Salt | To taste |
| Oil | As needed |
Nutritional Information (Approx.)
| Nutrient | Per Serving (1 Plate) |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbohydrates | 35g |
| Fat | 5g |
| Fiber | 7g |
| Sodium | 220mg |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Instructions
-
Prepare the Ingredients
Start by washing and cutting the parwal (pointed gourd) and potatoes into even pieces. Chop the fresh coriander leaves finely and set aside. Powder the peanuts in a small grinder. -
Heat the Oil
Heat a few tablespoons of oil in a large pan or wok over medium heat. Once the oil is hot, add the mustard seeds and fry them for about 10 seconds until they begin to crackle. -
Add the Pointed Gourd (Parwal)
Add the chopped parwal to the pan, followed by salt. Mix well and cook for 5–7 minutes, stirring occasionally, until the parwal starts to soften but is not fully cooked yet. -
Add the Potatoes
Add the chopped potatoes to the pan with the parwal. Mix them well, ensuring the spices and oil coat the vegetables evenly. Cover the pan and let them cook on low heat for about 10–12 minutes, stirring occasionally, until the potatoes are nearly cooked through. -
Spice It Up
Once the potatoes and parwal are tender, add the turmeric powder, red chili powder, and coriander powder. Stir everything together, making sure the spices are well-mixed. Adjust the salt and spices to taste. -
Finish Cooking
Let the sabzi cook for another 5–7 minutes to allow the flavors to blend. Once done, turn off the heat and garnish with freshly chopped coriander leaves. -
Serve and Enjoy
Serve your Aloo Parwal ki Sabzi hot with phulkas (Indian flatbread), garlic daal, and a side of spinach raita for a wholesome lunch.
This comforting and nutritious Aloo Parwal ki Sabzi is an ideal choice for any day of the week. It’s quick, easy, and packed with flavors from the Bengali culinary tradition. Enjoy the earthy goodness of parwal combined with the soft, creamy potatoes in this hearty side dish.
