Spicy, bright, and super delicious, this Aloo Parwal ki Sabji will win your heart in its most straightforward way of cooking. Say no to the boring way of making aloo Parwal and cook this vegetable with the traditional Bihari style. This Indian curry is vegan and quite tasty.
What is Aloo Parwal ki sabji?
This traditional Indian vegetarian curry is made of a pointed gourd(Parwal /Potol)and Potatoes/Aloo. The spicy curry combines Indian spices and a few dollops of yogurt. It’s fun to make and eat. Goes well with poori, paratha, rice, or even roti.
Where can we find Parwal?
Parwal or pointed gourds are readily available in Indian grocery stores in the USA. It was not the case around 17-18 years back, but now we get good quality Parwal throughout the year. Back home, it’s available in the summer months; however, in most of India, you get it. States of Bihar, Bengal, and UP cook this vegetable most, but people are also opting for most in other places.
What Ingredients are used in this dish?
Aloo-Any potato; however, I prefer Yukon gold or red potatoes. Parwal-We get only one variety of Parwal; however, in my state of India, Bihar, we also get a second one. They are almost white, and the skin is relatively thin. Those are considered excellent quality. Spices-Salt, turmeric powder, coriander powder, red chili powder, Tomato puree, little yogurt. Oil for frying and cooking as well. We use a tempering of bay leaves and an Indian five-spice mix. This recipe includes chopped onion, ginger, and garlic paste.
How to make a great Aloo Parwal Curry?
Authenticity is the most overrated word, and I think the recipes change with each and every household. My husband and I belong to the same state, but since our region is different, our cooking style is different too. However, making a great aloo parwal ki sabji is pretty easy. First, frying is really and that too correctly. You can do it shallow or deep, whatever you want, but do it on a slow flame till they are golden and crispy. Sauteing of spices or shall we say bhuno-ing of masala is quite important. Do it sincerely to get a super bright red color and amazing taste. The more you take while doing this, the more delicious your dish will look. Last but not least, occasionally, use extra oil if possible. I am sure that cooking the curries for guests takes up challenges. We have some amazing counters as well.
Do we need to peel the Parwal?
We do not need to peel the whole parwal . I prefer Little strips of peel vertically. They give a nice texture; I learned it from my mom and Grandmom. Cutting them into nice diagonal big chunks is what I like for this curry. I suggest don’t make small pieces. Fried big pieces (two in one parwal) are the best for curries. Potatoes should be the same size. The same size of all the vegetables ensures nice and perfect cooking.
You may want to check these Aloo Parwal recipes,
Bihari Parwal Masala(Dry) Aloo-Parwal With Chana Dal Doi Potol/Dahi Parwal
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