Aloo Parwal Sabzi (Potato and Pointed Gourd Curry)
Aloo Parwal Sabzi is a classic North Indian dish, especially popular during the summer and monsoon months when Parwal, also known as pointed gourd, is in season. This simple yet flavorful dish is made with potatoes and Parwal, cooked in a fragrant blend of spices. It’s an easy-to-make, wholesome vegetarian dish that pairs perfectly with hot roti or rice. Follow this step-by-step recipe to prepare Aloo Parwal Sabzi for a delightful lunch or dinner.
Ingredients & Nutritional Information
| Ingredient | Quantity | Nutritional Benefit |
|---|---|---|
| Parwal (Pointed Gourd) | 15 pieces, cut into wedges | Low in calories, good source of vitamins |
| Potatoes | 3 medium, cut into wedges | Rich in carbohydrates and fiber |
| Peanuts | 1/4 cup, lightly ground | Adds protein and healthy fats |
| Turmeric Powder | 1 teaspoon | Anti-inflammatory and antioxidant properties |
| Red Chili Powder | 1 teaspoon | Adds a spicy kick, contains capsaicin |
| Coriander Powder | 1 teaspoon | Provides earthy flavor and aids digestion |
| Coriander Leaves | 4 sprigs, chopped (for garnish) | Rich in antioxidants and vitamin C |
| Mustard Seeds (Rye) | 1 teaspoon | Good source of minerals |
| Salt | To taste | Essential for balancing flavors |
| Oil | As needed | Cooking medium |
Preparation & Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 minutes | 40 minutes | 50 minutes |
Servings
Yields: 6 servings
Dietary Specifications
- Cuisine: Indian
- Course: Lunch, Main Course
- Dietary Preferences: Vegetarian
Instructions
| Step | Instruction |
|---|---|
| 1 | Heat a heavy-bottomed pan or skillet on medium heat and add enough oil to coat the bottom. Once the oil is hot, add the mustard seeds and let them splutter for about 10 seconds to release their aroma. |
| 2 | Add the cut Parwal (pointed gourd) to the pan along with a pinch of salt. Cook the Parwal until it is partially tender, stirring occasionally. This process usually takes about 10 minutes. |
| 3 | When the Parwal is halfway cooked, add the potato wedges to the pan. Stir well to mix the ingredients, ensuring the potatoes and Parwal are evenly coated in oil and seasoning. Cover and cook for about 20 minutes, or until both the potatoes and Parwal are tender. Stir occasionally to prevent sticking. |
| 4 | Once the vegetables are cooked, add the turmeric powder, red chili powder, and coriander powder. Adjust salt to taste. Stir well to coat the vegetables in the spices, and cook for another 2–3 minutes to allow the flavors to meld together. |
| 5 | Turn off the heat, garnish with freshly chopped coriander leaves, and give it a quick stir. |
| 6 | Serve Aloo Parwal Sabzi hot with garlic-flavored dal and soft rotis or parathas for a complete meal. Enjoy this classic, homestyle Indian vegetable dish. |
Serving Suggestions
Pair this Aloo Parwal Sabzi with a side of garlic dal and freshly made rotis or rice to complete the meal. It also makes for a great accompaniment with any Indian bread or pulao.
Nutritional Highlights (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 110 |
| Protein | 3g |
| Carbohydrates | 15g |
| Fat | 4g |
| Fiber | 2g |
| Vitamin C | 10mg |
| Iron | 1mg |
Aloo Parwal Sabzi is a wholesome and nutritious dish that showcases the simple, earthy flavors of Indian home-cooking. Enjoy making this recipe as part of your vegetarian meal rotation, and savor the heartiness it brings to your dining table!
