Aloo Parwal Sabzi Recipe - A Classic Bengali Dish
Aloo Parwal Sabzi or Aloo Potol Recipe is a popular Bengali Dish which is super easy to make and has a perfect blend of simple spices. Serve it along with Cholar Dal or Kadhi to make a delicious meal.
Aloo Parwal Ki Sabzi is a typical dish from Bengal. Parwal also known as Potol in Bengal and Orissa is very popular among the Bengali Cuisine. It is super nutritious vegetable and is rich in minerals and vitamins. The vegetable looks like tiny cucumbers, with tapering ends and it has faint, lighter green lines along its length. The skin is much harder than cucumber and is fat and stout like the thumb.
Serve the Aloo Parwal Ki Sabzi along with Cholar Dal or Makhana Moongphali Ki Kadhi and a bowl of steamed rice or Phulka.
If you like this recipe, you can also try other similar recipes such as
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30 M
6 Servings
Ingredients
- 500 grams Pointed gourd (Parval) , peeled and sliced into wedges
- Potatoes (Aloo) , peeled sliced in wedges
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Salt , or to taste
- 2 tablespoons Mustard oil , for cooking
How to make Aloo Parwal Sabzi Recipe - A Classic Bengali Dish
To begin making the Aloo Parwal Sabzi Recipe, we will cook the vegetables in two stages.
To begin with; heat a tablespoon of oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle.
Once the mustard seeds crackle, we will add in the parwal into the pan. Sprinkle some salt, stir to combine the salt in and cover the pan.
Allow the parwal to cook on low to medium heat until the parwal is cooked. In the final stage of the cooking process, add a 1/2 teaspoon of turmeric powder and red chilli powder. Give it a stir and keep aside.
The next step is to cook the potatoes; heat oil in a pan; add cumin seeds and allow it to crackle. Add the potatoes and sprinkle a little salt, stir and cover the pan. Cook the aloo/potato until it feels roasted and cooked through.
In the final stage of the cooking process, stir in the turmeric powder, red chilli powder, coriander powder, amchur powder and give it a stir for a couple of minutes
Stir in the cooked parwal into the aloo sabzi and stir fry until all the masala is well coated to form a delicious tasting Aloo Parwal Sabzi. Check the salt and adjust to suit your taste.
Once done, turn off the heat and transfer the Aloo Parwal Sabzi to a serving bowl and serve hot.
Serve the Aloo Parwal Ki Sabzi along with Cholar Dal or Makhana Moongphali Ki Kadhi and a bowl of steamed rice or Phulka.
