Name: Parwal ki sabji recipe | Aloo parwal ki rasedar sabji | Aloo parwal ki sabzi
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup = 250 ml; To marinate the pointed gourd; 350 grams Parwal aka pointed gourd, partially peeled and cut into halves; ½ teaspoon Salt; ½ teaspoon Turmeric powder; To marinate the potato; 3 medium Potatoes, medium pieces; ½ teaspoon Salt; ½ teaspoon Turmeric powder; For the spice paste; 1 teaspoon Turmeric powder; 1 teaspoon red Chilli powder; 1 teaspoon Cumin powder; 1 teaspoon Coriander powder; 2 tablespoons Water; Other ingredients for Aloo parwal ki sabji; 1 large Onion, finely chopped; 1 tablespoon Ginger-garlic paste; 2 Tomatoes, deseeded and diced for paste; 2-3 green Chillies; 4 tablespoons Coriander leaves, finely chopped; ½ teaspoon Cumin seeds (Jeera); 3 Cardamoms (Elaichi); 4 Cloves (Laung); 1 inch Cinnamon stick (Dalchini); 1 Bay leaf (Tejpatta); 1-2 dry red Chillies; 1 teaspoon Garam masala powder; Salt to taste; 1½ cups Water for gravy (Adjust the amount accordingly)

Parwal ki sabji recipe aka aloo parwal ki rasedar sabji is a splendid parwal recipe that is very popular in northern India. In this preparation, pointed gourd and potato chunks are fried separately and then cooked with onion, ginger, garlic, tomato puree, coriander leaves, and some spices. It is a versatile curry that can be accompanied by flatbreads like roti, chapati, and paratha or you can also pair it up with rice items like steamed rice, jeera rice, etc.

Table of Contents

About the recipe
Health Benefits of Pointed Gourd
Tips and Suggestions
How to make Aloo Parwal ki sabji (step wise photos)
Recipe Card

What is Aloo Parwal ki rasedar sabji?

Aloo parwal ki rasedar sabji is a Hindi name and the name itself expresses the complete recipe. Here, the word ALOO refers to potato, PARWAL refers to pointed gourds and RASEDAR SABJI refers to gravy curry. In short, it is a potato-pointed gourd curry with gravy.

What is Parwal?

It is a tropical vegetable that originated in the subcontinents of India. It is known as pointed gourd because both the ends of the vegetable look pointed. This vegetable is easily available during summer. In different parts of India, it is known by different names like parval, palwal, potol, green potato, etc.

Parwal is a very regular vegetable in India and as a bong, I grew up eating aloo potoler dalna but never had this north Indian style aloo parwal ki rasedar sabji until I went to Pune. There, in one of the vegetarian restaurants, I had ordered a veg thali where I tested this amazing curry for the first time. I just loved the preparation.

One day, I was craving the north Indian style aloo parwal ki sabji away from my country. I tried to prepare it at home but initially I was not satisfied with the result. Then after a few attempts and experiments, I got the perfect result for the dish. Thereafter, I never turned back and prepared the recipe at home myriad times and it never disappointed me. Now it has become one of our family favourites and is regularly prepared at home during summer.

Parwal ki sabji recipe is a very simple and easy recipe. It is prepared with very basic and regularly used ingredients in Indian cuisine. All the ingredients are easily available in any Indian store or Asian section of any supermarket. This spicy delight is prepared very quickly without investing much time and effort. This curry is rich in texture and is overloaded with flavours which make it one of the perfect parwal sabji for chapathi.

Ingredients for aloo parwal

Parwal aka pointed gourd: The primary ingredient of the recipe which adds a bite and texture to the dish.

Potato: Another most important ingredient of the recipe which adds texture and taste to the dish.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and to flavour up the curry.

Tomatoes: I have used tomato paste for the recipe. It gives a nice flavour, taste, and texture to the dish.

Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.

Whole spices: I have used cumin seeds, cinnamon, cardamom, cloves, bay leaf, and dry red chilli to temper the dish.

Ground spices: I have used turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder for the recipe. All the spices are equally important to flavour up the curry.

Salt: The most important ingredient that adds saltiness.

Oil: I have used mustard oil to cook the dish. You can use any edible oil for the recipe like vegetable oil, soya oil, sunflower oil, olive oil, etc.

Water: Water is added to cook the masala and to adjust the consistency for the gravy.

Parwal ki sabji recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. I have included all the tips and tricks below. If you follow each step of my recipe precisely then you will get aloo parwal ki sabji with perfect flavour and consistency which will even taste better than the ones in restaurants. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the main ingredient of the recipe – parwal aka pointed gourd.

Health Benefits of Pointed Gourd

Pointed gourd acts as a blood purifier. It helps to purify our blood.
It increases the immunity power of our bodies.
It is easy to digest and good for our digestive system.
It is low in calories and contains pretty good fibre which is great for weight loss.

Tips to prepare perfect Aloo Parwal ki sabji

Marinate the parwal aka pointed gourd and potato chunks with salt and turmeric powder before frying them.
Fry the potatoes and parwal separately because both of them have different cooking time.
Use tomato paste rather than tomato chunks. It gives perfect consistency to the gravy.
Always use mustard oil to cook aloo parwal ki sabji. It gives a better flavour to the dish.
Don’t skip the whole spices from the recipe. It induces a nice aroma into the oil.
You can adjust the number of chillies according to your taste.

How to make Aloo Parwal ki sabji?

To prepare aloo parwal ki sabji, first cut and clean the pointed gourds and potatoes. Peel the potatoes and cut them into eight pieces.

Cutting and cleaning pointed gourds aka Parwal is one of the most important parts of the parwal ki sabji recipe. Now, cut both the edges of all the pointed gourds and then partially peel their skin. Then cut each parwal in half.

After this, marinate the potatoes and pointed gourds separately with salt and turmeric powder.

On the other hand, take a jar of a grinder, add tomato chunks into it, and close the lid. Pulse it to a smooth paste and keep it aside.

Chop the onions and coriander leaves finely and keep them aside. Make ginger-garlic paste and keep it aside for later use.

Then put a pan on flame and allow it to become completely dry. Then add mustard oil to the pan and wait until the oil is hot.

Add the potato chunks into the pan and then fry them till crisp and golden in colour. Then keep them aside on a separate plate.

In the same pan, add pointed gourds and fry them over medium flame for 7-8 minutes until they lose their crunch and brown spots occur. Then strain out the parwal aka pointed gourds and keep it aside.

In the same pan, add whole spices bay leaf, dry red chillies, cloves, cinnamon sticks, cardamoms, cumin seeds, and let them crackle.

Now, add the chopped onions and cook them over medium flame for around 8-10 minutes. Add the ginger-garlic paste and cook it on low flame for another 2-3 minutes.

Add tomato paste to the pan and give a nice stir. Cook in medium to low flame for 3-4 minutes until it releases oil.

In the meantime, take a bowl and add turmeric powder, red chilli powder, cumin powder, coriander powder, and some water into it. Make a paste of the spices and add it to the pan. Cook it in low flame for another couple of minutes. Add salt and mix it well.

Add the fried parwal and potato chunks into the pan and mix it with the masala. Cover the pan and cook it on low flame for a couple of minutes. Add green chillies and give a stir.

Then add water to the pan and give a nice stir. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and cook it for another 5-6 minutes.

The consistency of the aloo parwal ki rasedar sabji is moderate. But you can prepare it according to your own preference.

At the final stage of cooking, add garam masala powder, chopped coriander leaves and mix it well.

Check the salt of the curry and add if required. Simmer the gravy for 10-15 more seconds and then switch off the flame.

Many parwal recipe have already been shared in my previous posts. You can check a few of them like

Potol posto
Doi potol
Parwal paneer
Shorshe potol

..And Many more…

Ingredients:

1 cup = 250 ml

To marinate the pointed gourd

350 grams Parwal aka pointed gourd, partially peeled and cut into halves
½ teaspoon Salt
½ teaspoon Turmeric powder

To marinate the potato

3 medium Potatoes, medium pieces
½ teaspoon Salt
½ teaspoon Turmeric powder

For the spice paste

1 teaspoon Turmeric powder
1 teaspoon red Chilli powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
2 tablespoons Water

Other ingredients for Aloo parwal ki sabji

1 large Onion, finely chopped
1 tablespoon Ginger-garlic paste
2 Tomatoes, deseeded and diced for paste
2-3 green Chillies
4 tablespoons Coriander leaves, finely chopped
½ teaspoon Cumin seeds (Jeera)
3 Cardamoms (Elaichi)
4 Cloves (Laung)
1 inch Cinnamon stick (Dalchini)
1 Bay leaf (Tejpatta)
1-2 dry red Chillies
1 teaspoon Garam masala powder
Salt to taste
1½ cups Water for gravy (Adjust the amount accordingly)
¼ cup Mustard oil for cooking

Instructions:

First, cut both the edges of all the pointed gourds. Partially peel the skin of the pointed gourds and wash them nicely.
Cut them into halves and keep them on a plate. Add ½ teaspoon salt, ½ teaspoon turmeric powder and mix it evenly so that each parwal piece can get coated. Keep it aside.
Cut each medium-sized potato into eight pieces. Add ½ teaspoon salt, ½ teaspoon turmeric powder and mix it nicely to coat each potato piece. Keep it aside.
On the other hand, take a jar of a grinder, add tomato chunks and close the lid. Pulse it to a smooth paste and keep it aside.
Put a pan on flame and allow it to become completely dry. Then add ¼ cup mustard oil into the pan and wait until the oil is hot.
Add the marinated potato chunk into the pan and then fry them evenly over medium to medium-high flame for 8-10 minutes till crisp and golden in colour. Then keep them aside on a separate plate.
In the same pan, add marinated pointed gourds and fry them over medium-to-medium low flame for 7-8 minutes until they lose their crunch and brown spots occur. Then strain the parwal pieces out and keep them aside.
Add whole spices 1 bay leaf, 1-2 dry red chillies, 4 cloves, 1-inch cinnamon stick, 3 cardamoms, ½ teaspoon cumin seeds and let them crackle.
Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
Add 1 tablespoon ginger garlic paste into the pan and give a nice mix. Cook it on low flame for another 2-3 minutes until the raw smell goes away.
Add tomato paste (Step 4) into the pan and give a nice stir. Cook in medium to low flame for 3-4 minutes until it releases oil.
In the meantime, take a bowl and add 1 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 2 tablespoons of water into it. Mix it thoroughly and make a smooth paste of the spices.
Add the masala paste to the pan and mix it well. Cook it in low flame for another 2-3 minutes so that the masala can get cooked properly.
Add salt to the pan and mix it well.
Add the fried parwal and potato chunks into the pan and mix it with the masala. Cover the pan and cook it on low flame for a couple of minutes.
Add 2-3 green chillies and mix it well.
Add 1½ cup water into the pan and give a nice stir. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and cook it for another 5-6 minutes.
At the final stage of cooking, add garam masala powder, chopped coriander leaves and mix it well.
Check the salt of the gravy before switching off the flame. Add more if required and mix it well. Then switch off the flame.

Serving Instruction

Transfer the aloo parwal ki sabji into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.