Achari Aloo Parwal Sabzi Recipe
Achari Aloo Parwal Sabzi is a flavorful North Indian dish that combines the earthy taste of pointed gourd (parwal) and potatoes with the tangy, spicy kick of achari masala. Prepared in mustard oil, this semi-dry sabzi brings out rich flavors, making it an ideal dish to serve with phulkas or rice. The combination of traditional spices, including kalonji, cumin, mustard seeds, and dried mango powder, creates a delightful harmony that’s sure to be a hit in your kitchen.
This recipe is not only simple to make, but it also brings out the best of seasonal vegetables, perfect for a quick and satisfying lunch. Whether you use a traditional kadhai or a pressure cooker, the recipe is adaptable to your cooking preferences. Let’s dive into the details of how to prepare this tangy, spicy delight!
Ingredients
| Ingredient | Quantity |
|---|---|
| Pointed Gourd (Parwal) | 400 grams, thinly sliced |
| Potatoes | 3, thinly sliced |
| Onion | 1, finely chopped |
| Tomato | 1, thinly sliced |
| Mustard Oil | 2 tbsp |
| Nigella Seeds (Kalonji) | 1/2 tsp |
| Turmeric Powder | 1/2 tsp |
| Dry Mango Powder (Amchur) | 1/2 tsp |
| Salt | To taste, roasted and powdered |
| Coriander Seeds | 1 tsp |
| Cumin Seeds | 1/2 tsp |
| Mustard Seeds | 1/2 tsp |
| Fennel Seeds | 1/2 tsp |
| Fenugreek Seeds | 1/4 tsp |
| Dry Red Chilli | 3, broken |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 160 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 150 mg |
Instructions
-
Prepare the Achari Masala:
- In a dry pan, roast the coriander seeds, cumin seeds, mustard seeds, fennel seeds, and fenugreek seeds. Once roasted, allow them to cool down slightly.
- Grind the roasted spices to a fine powder using a spice grinder or mortar and pestle. Set the powder aside for later use.
-
Cooking the Vegetables:
- Heat mustard oil in a pressure cooker or deep pan over medium heat.
- Add the nigella seeds (kalonji) to the hot oil and cook for about 30 seconds until they begin to crackle and release their fragrance.
-
Sauté Onions:
- Add the finely chopped onions to the pan and sauté them until they turn golden brown and soft. Stir occasionally to avoid burning.
-
Add Vegetables and Tomatoes:
- Add the sliced potatoes, parwal (pointed gourd), and tomatoes to the pan. Stir everything together and let the vegetables cook for about 4 to 5 minutes, allowing them to soften slightly.
-
Spice It Up:
- Sprinkle in the turmeric powder, dry mango powder (amchur), and the ground achari masala that you prepared earlier. Mix well so that all the vegetables are coated evenly with the spices.
- Season with salt to taste. Add a splash of water to create some moisture for the cooking process.
-
Pressure Cooking:
- Cover the pressure cooker with its lid, ensuring the valve is in place. Cook for 2 whistles on medium heat. After the second whistle, turn off the heat and let the pressure naturally release.
-
Final Touches:
- Once the pressure has been released, carefully open the cooker and check if the vegetables are cooked to your desired consistency. If you prefer a drier sabzi, cook uncovered for a few more minutes.
- Garnish with fresh coriander leaves for added freshness and flavor.
-
Serving Suggestions:
- Serve the Achari Aloo Parwal Sabzi hot with phulkas, panchmel daal, or steamed rice for a complete North Indian meal.
Tips for the Best Achari Aloo Parwal Sabzi
- Mustard Oil: For an authentic flavor, always use mustard oil. It enhances the taste of the spices and adds depth to the dish.
- Roast Spices: Roasting the whole spices before grinding them brings out their essential oils, resulting in a much richer and deeper flavor.
- Consistency: If you prefer your sabzi to be drier, let the pressure cooker release naturally and cook for a few minutes after opening the lid. If you like a bit more gravy, add more water during cooking.
- Adjust Spices: Feel free to adjust the level of heat and tanginess by increasing or decreasing the amount of dry mango powder (amchur) and red chilies.
Why You’ll Love This Recipe
Achari Aloo Parwal Sabzi is a comforting dish that combines the goodness of vegetables with a unique blend of spices, offering a perfect balance of tangy and savory flavors. The mustard oil and achari masala bring a delightful punch, making it a wonderful accompaniment to your lunch spread. Whether you’re new to North Indian cuisine or a seasoned cook, this recipe is sure to become a favorite in your household.
Enjoy making this Achari Aloo Parwal Sabzi, and feel free to experiment with the spices to make it your own! It’s a fantastic choice for a cozy lunch or a special family gathering.
