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Aloo parwal ki subzi
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5 from 2 votes

Aloo Parwal ki Sookhi subzi

Quick and easy potato and parwal subzi
Prep Time8 mins
Cook Time15 mins
Total Time23 mins
Course: Dry curry, Side Dish
Cuisine: North Indian Cuisine, Satvik Food
Keyword: aloo parval sabzi, parval
Servings: 5 person
Author: Anjana Chaturvedi


  • 250 gms Pointed Gourd / Parwal
  • 200 gms Potatoes / Aloo 2 medium size
  • 1 Tomatoes / Tamatar medium size , finely chopped
  • 3 tbsp Cooking Oil
  • 3/4 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 8 Curry Leaves
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 3/4 tsp Mango Powder / Amchoor Powder
  • to taste Salt / Namak
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped


  • Wash parwal and trim both ends.
  • Scrap with a knife and slice lengthwise.
  • peel and slice potatoes .
  • Heat oil in a heavy and wide pan.
  • Add cumin seeds and when it start to crackle add asafoetida.
  • Now add turmeric powder and sliced potato and parwals.
  • Add salt and mix well.
  • Cover the pan with a lid and cook on low heat.
  • Stir 2-3 times in between.
  • When potato become soft then add chopped tomato and all the spices
  • Mix well and then again cover with the lid and cook for about 2 minutes on low heat
  • Stir 2 times in between, so it will not stick or burn at the bottom of the pan
  • Add chopped coriander and mix.
  • Serve with rice or any Indian bread


1- Scraping parwal is optional ,you can just wash and slice them.
2-Avoid peeling parwal with a potato peeler as removing thick peel make the parwal soft and lumpy after it gets cooked so if you like crisp parwal then just lightly scrape it.
3- In Uttar pradesh we prefer to make dry curry/stir fries in mustard oil but you can also use your preferred oil.
4-Addition of potatoes is optional you can make this stir fry with sliced parwals only .
5- Remove the black or red seeds only ,no need to remove white seeds from parwals.