Aloo Parwal Curry | Easy Vegetarian Main Course Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
  • Parwal - 500 gms
  • Potato - 4, small or medium
  • Mustard oil - 4 tbsp
  • Cumin seeds - 1 tsp
  • Dry red chili - 1, broken
  • Green chili - 1, chopped
  • Ginger paste - 2 tbsp
  • Turmeric powder - ½ tsp
  • Cumin powder - 3 tsp
  • Coriander powder - ½ tsp
  • Red chili powder - ½ tsp
  • Sugar - ½ tsp
  • Salt to taste
  • Ghee - 1 tsp
Instructions
  1. Cut both the ends of each parwal and peel them. We generally peel the skin in alternative strips lengthwise to make it look good. You can even peel it completely. Then cut each parwal into 2 or 3 pieces depending on the length. Wash and set aside.
  2. Peel and cut the potatoes into 4 pieces each. Wash them well and set aside.
  3. Heat 2 tablespooons of mustard oil in a wok and add the parwal pieces to it. Fry the parwals until they turn golden brown on all side. Then take them out and set aside on a plate.
  4. Add the remaining oil to the wok. Once the oil is hot, temper it with dry red chili and cumin seeds. Let them crackle and become fragrant for 30 seconds.
  5. Then add the potato cubes and fry them until golden brown. This would take about 10 minutes on medium heat.
  6. While the potatoes are frying, add all the powdered spices to a small bowl - turmeric powder, cumin powder, coriander powder and red chili powder. Also add the ginger paste to the same bowl and add quarter cup of water to it. Blend everything using a spoon to make a smooth spice paste.
  7. Once the potatoes are golden brown, add fried parwal pieces and the spice paste to the wok and saute them on high heat until the water is absorbed and oil starts to release from the spices.
  8. Then add about 2 cups of water and season with sugar and salt. Bring the water to boil, then cover and cook on low flame for 8 to 10 minutes or until all the vegetables are soft and cooked through. You can check the doneness of the veggies by pressing them with the back of your wooden spoon.
  9. Adjust the thickness of the gravy as per your liking - boil off any excess water or add little more if too dry and bring to boil again. Check and adjust for seasoning if needed.
  10. Finally drizzle the ghee on top and remove from flame. Serve the hot aloo parwal curry with rice. Enjoy!
Recipe by Everyday Indian Recipes at http://everydayindianrecipes.flavorquotient.com/aloo-parwal-curry/