Aloo parwal curry recipe
2 Aloo / Potato
250 gram Parwal/ Snake Gourd
2 Tomato/ tamatar
4 tbsp mustard oil
1/2 teaspoon Fenugreek seeds / methi dana
1 teaspoon Cumin seeds/ zeera
1/2 teaspoon Black Pepper/ kalimirch
1 Cardamom brown/ badi elaichi
2 Cardamom green/ choti elaichi
1 teaspoon ginger garlic paste
1 teaspoon red chilly powder (lal mirch)
1/2 teaspoon turmeric powder (haldi)
Salt to taste
1/4 teaspoon Fenugreek leaves/ kasoori methi
coriander leaves for garnish
Prep. Time → 10 min
Cook Time → 15 min
1. Peel off the skin of potato and parwal. Cut the potato into cubes. Remove the seeds from the parwal and cut it in lengthwise or cubes. Wash the vegetables well. Heat the wok with 2 tbsp oil and add potato and parwal in the wok. Then add chopped tomatoes.
Cook it on a medium flame for 8-10 minutes till the vegetable is well fried and turning light golden in the color. Switch off the flame. Take the diced onion, cumin seeds, cardamom brown, cardamom green, black pepper, ginger garlic paste in a grinder and grind it to make the fine paste.
Add red chilly powder and turmeric powder in the grinder and grind it for few more seconds.
Heat the pressure cooker with oil.
Temper with fenugreek seeds, when it’s turning light golden in the color add ground paste in the cooker.
Add salt, cook the spices on a medium flame till oil shows separately.
Add fried vegetables and 1 cup water in the pressure cooker.
Mix it well, add fenugreek leaves. Close the lid of the pressure cooker, pressure cook it on a high flame for one whistle, then keep the flame low and cook for 4-5 minutes.
Switch off the flame, let the pressure settles down, garnish with chopped coriander leaves. Delicious Aloo Parwal Curry is ready to serve, Serve hot with chapatti and rice.
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