Aloo Parwal in Poppy Seed Masala Recipe
Delve into the delightful world of Bengali cuisine with this rich and flavorful dish that showcases the humble ingredients of potatoes and parwal (pointed gourd) enveloped in a fragrant poppy seed masala. Perfect for a cozy dinner, this vegetarian dish combines a medley of spices and textures, promising a satisfying experience that is both nutritious and delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Parwal (pointed gourd) | 15, cut straight and slightly thick |
| Fenugreek seeds | 1/2 teaspoon |
| Potatoes | 4, boiled and cut straight |
| Cumin seeds | 1/2 teaspoon |
| Fennel | 1 teaspoon |
| Cloves | 3 |
| Cinnamon | 1 inch |
| Dried red chili | 1 |
| Ginger | 1/2 inch, finely chopped |
| Coconut | 1/2 cup, grated |
| Poppy seeds | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Green chilies | 2, finely chopped |
| Salt | To taste |
| Mustard oil | As needed for cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 4g |
| Carbohydrates | 25g |
| Dietary Fiber | 5g |
| Fat | 4g |
| Sodium | 150mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 15 mins |
| Cooking | 45 mins |
| Total | 60 mins |
Servings
| Servings |
|---|
| 6 |
Instructions
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Heating the Oil: Begin by heating mustard oil in a deep skillet or kadhai over medium heat. Allow it to warm until it reaches a shimmering point.
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Sautéing the Spices: Once the oil is hot, add the fenugreek seeds, cumin seeds, fennel, cloves, cinnamon stick, dried red chili, finely chopped ginger, grated coconut, and poppy seeds. Stir these ingredients continuously for about 1 to 2 minutes, allowing the spices to release their fragrant aromas.
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Blending the Mixture: After sautéing, turn off the heat and let the mixture cool. Once cooled, transfer it to a blender and grind into a smooth paste. This fragrant masala will serve as the base for your dish.
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Preparing the Vegetables: Wash the parwal and peel the potatoes. Cut both into straight, thick pieces, and set them aside.
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Cooking the Parwal: In the same kadhai, heat a little more mustard oil. Once hot, add the cut parwal along with turmeric powder. Cook until the parwal becomes tender, then remove it from the pan and set aside.
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Combining Ingredients: In the leftover oil, add the finely chopped green chilies and the blended masala paste. Incorporate the remaining spices, including sugar and salt to taste. Cook this mixture for about 3 minutes, stirring occasionally.
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Finishing Touches: After the masala is well-cooked, add the previously prepared parwal and potatoes. Pour in a little water to create a saucy consistency. Cover the kadhai with a lid and let it simmer for about 10 minutes.
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Serving: After 10 minutes, turn off the heat and serve your Aloo Parwal in Poppy Seed Masala hot. This delightful dish pairs wonderfully with daal fry, boondi raita, and phulkas for a complete and satisfying Bengali meal.
Enjoy Your Meal!
Aloo Parwal in Poppy Seed Masala is not just a dish; it’s an experience that encapsulates the flavors and traditions of Bengali cuisine. Its rich, aromatic essence is sure to become a favorite in your culinary repertoire, whether for a special occasion or a cozy family dinner.
