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    Home » Recipes » Veg Curries

    Achari Aloo Parwal Recipe

    Published: Jan 26, 2016 || Last updated: Oct 13, 2020 by Farrukh Aziz

    61 shares
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    The best achari aloo parwal recipe, you will truly love. Aloo parwal is dry preparation of potatoes and pointed gourd cooked in onion, tomatoes and achari masala. It makes a perfect side dish to serve with rotis, pooris and parathas for breakfast, lunch or dinner.

    Close up shot of aloo parwal sabzi on white oval plate.

    The English word for parwal is pointed gourd. Parwal is one of my best-loved vegetables.  And, it is present consistently in our weekly menu, only for me. Because I love parwal so much!

    Personally, I love to eat this aloo parwal sabzi with dal chawal and papad.

    I love to cook parwal in any form. Sometimes I make a parwal curry, or even simple plain Bhujia. Parwal makes a great vegetable to cook it with mutton or beef.

    As I do not eat beef at all, I always cook it with mutton. Believe me, the combination of mutton and parwal is heaven. If you love eating meat, then do try it yourself.

    I know many people who run away from the meal, when they hear that parwal in the lunch or dinner. However, not many people know that parwal is one of the most nutritious vegetable to include in your diet.

    It is full essential vitamins and minerals, hence healthy to eat. So, even if you don’t like it, try to include it in your meal even in small amount.

    The parwal recipe that I am sharing with you all today, I am sure you will love it.

    So let's get through the recipe. Here is the delicious spicy achari aloo parwal ki sabzi and basic spices.

    Aloo parwal in white oval plate with achari masala , salad, roti and some spice on the side.

    You might also like to try:

    Paneer Butter Masala

    Suran Sabzi (Yam Curry)

    Aloo Curry

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    📖 Recipe

    📖 Recipe

    Aloo parwal in white oval plate with achari masala in a bowl, salad, roti and some spice on the side.
    5 from 3 votes
    Print

    Aloo Parwal Recipe

    This parwal sabzi is delicious dry preparation of potatoes and pointed gourd cooked in pickling spices. It makes a perfect side dish to serve with rotis, pooris and parathas for breakfast, lunch or dinner.
    Course Side Dish
    Cuisine Indian
    Diet Gluten Free, Vegan
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 6
    Calories 151kcal
    Author Farrukh Aziz

    Ingredients
     

    • 400 grams Parwal (Pointed Gourd)
    • 4 Potatoes (Medium sized)
    • 2 tablespoons Mustard Oil
    • ½ teaspoon Nigella Seeds (nigella seeds)
    • ½ teaspoon Fennel Seeds (fennel seeds)
    • 1 Onion (medium sized, foinely chopped)
    • 1 Green Chilies (finely chopped)
    • 1 Tomato (medium sized, finely sliced)
    • ½ teaspoon Turmeric Powder (turmeric powder)
    • 1 tablespoon Achari masala
    • ¾ teaspoon Dried Mango Powder
    • Water as needed
    • Salt to taste
    Prevent your screen from going dark

    Instructions

    • Clean, wash, peel and slice parwal and potatoes vertically. You can also scrape the skin of the parwal.
    • In a pressure cooker, heat mustard oil until smoky.
    • Reduce the heat to low.
    • Add nigella seeds, fennel seeds and allow it to crackle.
    • Add onions and fry until just golden brown. Do not burn them.
    • Add potatoes, parwal, green chili and sliced tomatoes.
    • Saute on high heat for 3 to 4 mins.
    • Add turmeric, achari masala, amchoor and mix.
    • Sprinkle some water, cover and cook until done.
    • Lastly, add salt, mix and cook for another minute.
    • Dish out and garnish with fresh coriander leaves.
    • Serve hot with pooris or phulkas of parathas of your choice.

    Notes

    You can also make this sabzi in pressure if in crunch of time. 
    Modify the chilies to suit to your taste.
    I love to cook narwal in mustard oil, but you can cook it in regular vegetable oil as well.

    Nutrition

    Calories: 151kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 717mg | Fiber: 4g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 41mg | Calcium: 71mg | Iron: 6mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

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    Comments

      5 from 3 votes (3 ratings without comment)

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    1. Rafeeda @ The Big Sweet Tooth says

      January 27, 2016 at 8:29 am

      Such a simple dish made look so exotic by you, Farrukh! We use parval only in sambaars and I have always wondered in what other ways it can be cooked. I am saving this up for a quick dinner sometime soon, InShaAllah... 🙂

      Reply
      • Farrukh Aziz says

        January 27, 2016 at 1:08 pm

        Jazak ALlahu Khairaw Rafeeda dear 🙂 <3

        Reply
    2. Jyothi@currytrail.in says

      January 26, 2016 at 4:27 pm

      How do you make everything look so gorgeous Farrukh! *sigh*<3

      Reply
      • Farrukh Aziz says

        January 26, 2016 at 5:17 pm

        <3 :)
        You are so generous with your words dear
        May Almighty bless you with more and more of love peace and happiness always ..Ameen!

        Reply

    Hey there, I'm Farrukh !

    Closeup Portrait of Farrukh Aziz - Author of Cubes N Juliennes.

    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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