Simple Parwal Aloo Sabzi
This quick and easy North Indian dry curry features tender pointed gourd (parwal) and potatoes cooked with minimal spices, making it a perfect, wholesome weeknight meal.
For 3 servings
Wash the pointed gourds thoroughly. Gently scrape off the outer skin with a knife or peeler (no need to peel deeply). Trim the ends and slice them into 1/4-inch thick rounds or halves, depending on size. Peel the potato and cut it into 1/2-inch cubes.
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for 10-15 seconds. Add the asafoetida (hing) and sauté for another 5 seconds until fragrant.
Add the cubed potatoes to the pan. Sauté for 5-7 minutes, stirring occasionally, until they are lightly browned and about halfway cooked.
Add the sliced pointed gourd (parwal) to the pan along with turmeric powder, coriander powder, red chili powder, and salt. Mix well to coat the vegetables evenly with the spices.
Pour in 1/4 cup of water. Cover the pan with a lid and reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally, until both the potatoes and parwal are tender and cooked through. If the sabzi looks too dry, you can add a tablespoon or two more water.
Once the vegetables are tender, remove the lid and increase the heat to medium-high for 2-3 minutes to evaporate any excess moisture, if desired, and allow the sabzi to get slightly roasted. Stir in the garam masala.
Garnish generously with fresh chopped cilantro. Serve hot with roti, paratha, or as a side dish with dal and rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For best flavor, use mustard oil instead of vegetable oil. Heat it until it smokes slightly before adding spices to remove its pungent raw smell.
- 2Don't overcook the parwal; it should be tender but still hold its shape, offering a slight bite.
- 3Adjust red chili powder to your preferred spice level. A small green chili, slit, can also be added with the potatoes for more heat.
- 4Scraping the parwal skin rather than fully peeling it helps retain nutrients and gives a slightly firmer texture to the vegetable.
Adapt it for your goals.
Tomato Addition
Add 1/2 cup chopped tomatoes along with the parwal for a slightly tangy flavor and a softer texture.
Onion Garlic BaseOnion-Garlic Base
Sauté 1/2 chopped onion and 1 teaspoon ginger-garlic paste after tempering the cumin seeds for a richer, more aromatic base.
Gravy VersionGravy Version
Add 1/2 cup water or tomato puree after the vegetables are cooked, and simmer for a few minutes to create a semi-gravy sabzi, perfect with rice.
Why this is on our healthy list.
Rich in Fiber
Parwal and potatoes are good sources of dietary fiber, aiding digestion, promoting gut health, and contributing to satiety.
Vitamin & Mineral Rich
Pointed gourd is packed with vitamins A and C, and potatoes provide potassium and vitamin B6, contributing to overall well-being and immune support.
Low Calorie & Nutritious
This sabzi is relatively low in calories while being nutrient-dense, making it a healthy and satisfying addition to any meal without being heavy.
Frequently asked questions
No, it's best to just gently scrape the outer skin. This retains some texture, nutrients, and helps the vegetable hold its shape better during cooking.
