Aloo Parwal ki Ras Wali Sabzi- Every day sabzi
A simple and delicious potato and pointed gourd curry
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo parwal sabzi, no onion garlic, parwal
Servings: 4 person
Author: Anjana Chaturvedi
- 250 gms / 6 pieces Pointed Gourd / Parwal
- 350 gms / 2 medium size Potatoes / Aloo
- 2 small Tomatoes / Tamatar chopped
- 2 Green chilies chopped
- 1 tsp Ginger / Adrak
- 3/4 tsp Red chili powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Coriander Powder / Dhaniya Powder
- Salt to taste
- 2 tbsp Yogurt / Dahi
- 3 tbsp Cooking Oil
- 3/4 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 1 Bay Leaves / Tej Patta
- 1/2 tsp Mango Powder / Amchoor Powder
Scrape parwal and chop into cubes , peel and chop the potatoes
Grind together tomato, green chili and ginger and make a fine paste.
Heat oil in the pressure cooker and add cumin and bay leaf,when it start to crackle then add asafoetida.
Add the ground tomato paste ,curd and all the powdered spices(except mango powder) and saute till oil start separating from the tomatoes.
Now add potatoes and parwal and saute for a minute.
Add 1.5 cup water and mix it well.
Pressure cook for 3 whistles or cook till the vegetables become soft.
Open the cooker and add chopped coriander and mango powder (or 1 tsp lemon juice )and mix.
Serve with chapati, paratha or jeera rice