Parwal sabji recipe with step by step photos – This aloo parwal sabzi recipe is a dry, slightly tangy and tasty dish made with potatoes (aloo), pointed gourd (parwal), herbs and spices. This makes for healthy and satisfying meal when served with a side of roti or paratha, pickle and papad.
This is a Punjabi recipe which we make at home and its now I am sharing the recipe. Better late than never.
The parwal ki sabji is similar to the way we make other dry veggie dishes with potatoes like Aloo gobi, Aloo beans and Baingan sabzi. this is one of those recipes which is easy and quick to prepare and does not take much time.
The addition of potato is optional in this dish. If you want then you can skip adding it. If you skip adding potatoes then add the same amount of parwal to replace the potatoes. However potatoes add good taste and flavor in the dish and we always add them.
Another recipe I make with parwal is this Bengali style Aloo potoler dalna recipe.
Aloo parwal ki sabji can be served hot or warm with phulkas or rotis or plain paratha. You can also pack the sabzi in tiffin box with a side of paratha or roti.
Step-by-Step Guide
How to make Parwal ki Sabji
1. Firstly rinse 250 grams parwal (pointed gourds) very well in water.
2. Then peel the skin of the parwal. You can even lightly scrape of the skin. If you want, you can even rinse with water after peeling all parwals.
3. Slice the parwal into two parts.
4. There will be seeds and pith in the parwal. If the seeds are mature and large, then remove them along with the pith. If the seeds are tiny and tender, then you don’t need to remove seeds and the pith.
5. Now slice each of the half in three or four parts.
6. Rinse, peel and also slice 2 medium potatoes in wedges.
Making Aloo Parwal ki Sabji
7. Heat 3 tablespoons oil in a heavy pan or kadai. Reduce the heat and add ¼ teaspoon cumin seeds and 1 pinch asafoetida (hing).
Let the cumin seeds splutter on low heat. For the oil, you can use mustard oil, peanut oil or sunflower oil.
8. Then add the sliced parwal and potatoes.
9. Stir and mix them well with the oil.
10. Stir and saute till both parwal and potatoes are half done on low to medium-low heat. No need to keep the lid on the kadai or pan.
11. Then add 1 green chili (chopped).
12. Next add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and salt as required.
13. Add ¼ teaspoon coriander powder.
14. Mix very well and continue to saute both the veggies. Remember to keep stirring at regular intervals so that the veggies are evenly cooked.
15. Saute till the parwal and aloo become golden from the sides and are cooked well. You will have to stir aloo parwal sabzi at intervals for uniform cooking.
Do use a thick heavy bottomed pan or kadai, so that the veggies do not get burnt.
16. Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons of chopped coriander leaves.
17. Stir and mix very well.
18. Serve parwal sabji hot or warm with chapatis or paratha or bread or phula.
It can also be packed for a lunch box.
If you are looking for more Aloo recipes then do check:
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Parwal Sabji
This aloo parwal sabji recipe is a dry, slightly tangy and tasty dish made with potatoes, pointed gourd (parwal), spices and herbs.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
preparation for aloo parwal recipe
Firstly rinse the parwal very well in water. Drain the water and keep aside.
Then peel the skin of the parwal. You can even lightly scrape of the skin.
Slice the parwal in two parts.
There will be seeds and pith in the parwal. If the seeds are mature and large, then remove them along with the pith. If the seeds are tiny and tender, then you don’t need to remove parwal seeds and the pith.
Now slice each of the half in three or four parts.
Rinse, peel and also slice 2 medium potatoes in wedges.
Making parwal ki sabji
Heat 3 tablespoons oil in a heavy pan or kadai.
Reduce the heat and add ¼ teaspoon cumin seeds and 1 pinch asafoetida (hing). Let the cumin seeds splutter.
Then add the sliced parwal and potatoes.
Mix them well with the oil.
Stir and saute till both parwal and potatoes are half done on low to medium-low flame.
Then add 1 green chili (chopped).
Next add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and salt as required.
Add ¼ teaspoon coriander powder.
Mix very well and continue to saute both the veggies.
Saute till the parwal and aloo become golden from the sides and are cooked well. You will have to stir aloo parwal sabzi at intervals for uniform cooking. Do use a thick heavy bottomed pan or kadai, so that the veggies do not get burnt.
Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons chopped coriander leaves.
Mix very well.
Serve aloo parwal sabzi hot or warm with chapatis or parathas or phulka.
You can also pack it for tiffin box.
- For a spicy version, you can increase the amount of red chili powder and garam masala.
- Generally we use mustard oil, but you can also use peanut or sunflower oil.
- Do keep on stirring at intervals for uniform cooking.
- No lid is kept on the pan or kadai while cooking.
- Use a heavy thick bottomed pan, so that the veggies do not get burnt and are cooked evenly.
- Green chilies can be skipped if you want.
- Garnish with coriander leaves if you like it.
- Recipe can be doubled too.
Nutrition Facts
Parwal Sabji
Amount Per Serving
Calories 233 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 70mg3%
Potassium 656mg19%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin A 49IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 42mg51%
Vitamin E 6mg40%
Vitamin K 1µg1%
Calcium 68mg7%
Vitamin B9 (Folate) 24µg6%
Iron 6mg33%
Magnesium 40mg10%
Phosphorus 87mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Parwal Recipe Post from the blog archives, first published in June 2017 has been republished and updated on December 2022.
Source: Dassana’s Veg Recipes
