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–+ servings
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5 from 2 votes

Aloo Parwal ki Ras Wali Sabzi- Every day sabzi

A simple and delicious potato and pointed gourd curry
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo parwal sabzi, no onion garlic, parwal
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 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

Instructions

  • 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