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A unique and hearty twist on a classic North Indian sabzi. Tender potatoes and pointed gourd are cooked in a fragrant blend of spices, then enriched with scrambled eggs for a satisfying protein boost. This simple, one-pan dish is perfect for a quick and nutritious weeknight meal, served hot with rotis or parathas.
For 4 servings
Sauté Aromatics
Cook the Masala and Vegetables
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A unique and hearty twist on a classic North Indian sabzi. Tender potatoes and pointed gourd are cooked in a fragrant blend of spices, then enriched with scrambled eggs for a satisfying protein boost. This simple, one-pan dish is perfect for a quick and nutritious weeknight meal, served hot with rotis or parathas.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 246.66 calories per serving with 8.64g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Incorporate Eggs and Finish
Serve
For a vegan version, replace the eggs with 200g of crumbled firm tofu. Add the tofu at the end and scramble it with the vegetables for 3-4 minutes.
To make a semi-dry or gravy version, add 1/2 cup of tomato puree or 3/4 cup of hot water after cooking the masala. Simmer until the vegetables are cooked and the gravy thickens.
You can substitute parwal with other vegetables like zucchini, tindora (ivy gourd), or green beans. Adjust cooking time accordingly.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder along with the garam masala at the end.
The addition of eggs makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Parwal is a great source of dietary fiber, which aids in digestion, prevents constipation, and helps maintain a healthy gut.
This dish provides essential nutrients. Parwal is a good source of Vitamin A and C, while potatoes offer potassium and Vitamin B6, contributing to overall well-being.
The complex carbohydrates from potatoes provide a steady release of energy, keeping you full and energized for longer periods.
One serving of Aloo Parwal with Egg contains approximately 250-300 calories, depending on the amount of oil used. It's a balanced dish with carbohydrates, protein, and fats.
Yes, it is a healthy and balanced dish. Parwal is low in calories and rich in fiber and vitamins. Potatoes provide energy-rich carbohydrates, and eggs add high-quality protein, making it a nutritious meal.
Parwal, or pointed gourd, is a green vegetable popular in Indian cuisine with a mild taste and firm texture. If you can't find it, you can substitute it with zucchini, tindora (ivy gourd), or even chayote squash.
Absolutely. To make it vegan, simply omit the eggs and replace them with 200g of crumbled firm tofu or paneer. Add it at the end and cook for a few minutes until heated through.
Yes, you can make this dish ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan over low heat, sprinkling a little water if it seems dry. The texture of the eggs might change slightly upon reheating.