Pointed Gourd & Potato Masala veggie (Masaledar Parwal Aloo)
Masaledar Parwal Aloo
A Homestyle Favorite
There are dishes that feel like home the moment their aroma hits the air—and Masaledar Parwal Aloo is one of them. This humble North Indian vegetable preparation made with pointed gourd (Parwal) and potatoes is a classic that never goes out of style. For many of us, this dish brings back memories of cozy lunches, school tiffins or weekday dinners with a stack of hot rotis and a dollop of pickle on the side.
In my home, this dry curry was often made during the summer months when fresh Parwal was in season. My mother had a knack for transforming simple vegetables into flavorful delicacies using just the right blend of spices. The secret? A hint of fenugreek in the tempering and her signature touch of roasted cumin that brought everything together.
Masaledar Parwal Aloo Recipe
So here’s my version of this comforting dish—Pointed Gourd & Potato Masala Veggie; perfectly spiced, delightfully rustic and sure to win hearts at your table.
Ingredients
- Pointed Gourd (Parwal): 250 grams
- Potatoes (Aloo): 2 medium-sized, cut into 1-inch cubes
- Onion: 1 big, finely chopped
- Garlic: 10–12 cloves, finely chopped
- Ginger: 2-inch piece, finely chopped
- Fenugreek Seeds (Methi dana): ¼ tsp
- Cumin Seeds (Jeera): ½ tsp
- Turmeric Powder (Haldi): ½ tsp
- Red Chilli Powder: ½ tsp
- Coriander Powder (Dhaniya): 2 tbsp
- Asafoetida (Heeng): 1 pinch
- Roasted Cumin Powder: ½ tsp
- Garam Masala: ½ tsp (optional)
- Salt: to taste
- Refined Oil: 2 tbsp
🧑🍳 Instructions
Step 1: Prep the vegetables
- Wash and cut each Parwal into four lengthwise pieces.
- Peel and chop potatoes into 1-inch cubes. Keep aside.
Step 2: Prepare the tadka (tempering)
- Heat 2 tbsp oil in a kadhai or thick-bottomed pan.
- Add fenugreek seeds, and immediately cumin seeds to prevent fenugreek from burning.
- When cumin seeds crackle, add finely chopped garlic and sauté until it turns golden.
Step 3: Add onions and spices
- Add chopped onions and sauté until golden brown.
- Add turmeric powder, red chilli powder, coriander powder, roasted cumin powder and a pinch of asafoetida.
- Add a few drops of water to prevent spices from burning.
- Cook the masala until the oil begins to separate.
Step 4: Cook the vegetables
- Add salt and roasted cumin powder to the masala.
- Toss in the chopped Parwal and potatoes. Sauté everything together for 2–3 minutes.
- Add ½ cup water, cover with a lid, and cook on low to medium heat for 10–12 minutes or until vegetables are tender.
Step 5: Finishing Touch
- Once cooked, sprinkle garam masala as a finishing touch.
- Give it a gentle mix and turn off the heat.
🍽️ Serving Suggestion
Serve hot with Chapati, Paratha, or even as a side dish with dal-rice. This dry spicy veggie of pointed gourd & potato is a great addition to any everyday Indian meal.
📌 Recipe Notes for Masaledar Parwal Aloo
✅ Use of Fenugreek for Authentic Flavor
Tempering with fenugreek seeds adds a subtle bitterness and unique flavor to this dish. Always add cumin seeds immediately after to avoid burning/blackening of fenugreek seeds. Fenugreek seeds tastes bitter when blackened.
✅ Achieve Perfect Texture
Cut the Parwal into uniform pieces so they cook evenly with the potatoes. Avoid overcooking to retain the texture.
✅ Spice Adjustment
The amount of chilli powder and garam masala can be increased or reduced depending on your spice tolerance.
✅ Ideal Consistency
This is a dry sabzi, so ensure the water added is just enough to cook the veggies, not create gravy.
💬 Let’s Connect!
Enjoy this delicious Spicy Crumbled Bread for your next breakfast or evening snack and add a touch of flavor to your routine! It’s an ideal vegetarian dish that brings a bit of Indian zest to your day.
💛 Please like, comment, and share this recipe. I’d love to hear your thoughts and any twists you add to it.
📌 Don’t forget to follow Aroma from the Kitchen for more such soul-satisfying recipes.
🍬 You Might Also Love:
Happy Cooking!😄
Thanks for stopping by! 🌸
Very nice recipe 👌👌
ReplyDelete