North Indian RecipesLunchVegetarian

Achari Aloo Parwal Sabzi Recipe (Pointed Gourd And Potato Stir Fry In Pickle Spices)

Name: Achari Aloo Parwal Sabzi Recipe (Pointed Gourd And Potato Stir Fry In Pickle Spices)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: North Indian Recipes
Ingredients: 400 grams pointed gourd (parval) - sliced lengthwise; 3 potatoes (aloo) - sliced lengthwise; 1 onion - finely chopped; 1 tomato - finely sliced; 2 tablespoons mustard oil; 1/2 teaspoon kalonji (onion nigella seeds); 1/2 teaspoon turmeric powder (haldi); 1/2 teaspoon amchur (dry mango powder); salt - to taste; 1 teaspoon coriander (dhania) seeds; 1/2 teaspoon cumin seeds (jeera); 1/2 teaspoon mustard seeds; 1/2 teaspoon fennel seeds (saunf); 1/2 teaspoon kalonji (onion nigella seeds); 1/4 teaspoon methi seeds (fenugreek seeds); 3 dry red chillies - broken into 2

A vegetarian North Indian Recipes recipe with pointed gourd (parval) - sliced lengthwise, potatoes (aloo) - sliced lengthwise, onion - finely chopped. Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

760kcal

Estimated Cost

₹400-550

Carbs93g

Protein34g

Fats28g

Servings Scaler

Instructions

13 steps

1
To begin making the Achari Aloo Parwal Sabzi Recipe place a pan on a medium heat and dry roast all the ingredients under “Dry roast and grind to coarse powder” and pulse them together in a grinder to make a spice mix
turmeric powder (haldi)(1/2 teaspoon)
2
Set aside to use later
3
Place a pressure cooker on the heat and add mustard oil to it
tablespoons mustard oil(2)mustard seeds(1/2 teaspoon)
4
Warm it till it gets smoky, then reduce the heat to low, add nigella seeds and allow them to crackle
kalonji (onion nigella seeds)(1/2 teaspoon)coriander (dhania) seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)fennel seeds (saunf)(1/2 teaspoon)kalonji (onion nigella seeds)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)
5
Add onions and saute until just light golden brown
onion - finely chopped(1)
6
Do not burn them
7
Then, add potatoes, parwal, and sliced tomatoes and saute on a high heat for 4-5 minutes
pointed gourd (parval) - sliced lengthwise(400 grams)potatoes (aloo) - sliced lengthwise(3)tomato - finely sliced(1)
8
Add haldi, ground spice mix, amchoor and mix well to coat the vegetables
9
Sprinkle sufficient water to cook the veggies but not make too much of a gravy, place the lid on the cooker and cook for 2 whistles
10
Turn the heat off and allow the cooker to cool down until the pressure releases naturally
11
Open the cooker, add salt, mix and simmer for another minutes so the excess water evaporates
salt - to taste
12
Serve it in a dish and garnish with fresh coriander leaves
coriander (dhania) seeds(1 teaspoon)
13
Serve hot with Phulkas, Matar Ki Puri and Dal Banjara for a wholesome weeknight dinner

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Recipe Source: archanaskitchen.com

North Indian RecipesLunchVegetarian

Achari Aloo Parwal Sabzi Recipe (Pointed Gourd And Potato Stir Fry In Pickle Spices)

A vegetarian North Indian Recipes recipe with pointed gourd (parval) - sliced lengthwise, potatoes (aloo) - sliced lengthwise, onion - finely chopped. Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time50 min

Calories

760kcal

Est. Cost₹400-₹550

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

93g(49%)

Protein

34g(18%)

Fats

28g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

13 steps

1
To begin making the Achari Aloo Parwal Sabzi Recipe place a pan on a medium heat and dry roast all the ingredients under “Dry roast and grind to coarse powder” and pulse them together in a grinder to make a spice mix
turmeric powder (haldi)(1/2 teaspoon)
2
Set aside to use later
3
Place a pressure cooker on the heat and add mustard oil to it
tablespoons mustard oil(2)mustard seeds(1/2 teaspoon)
4
Warm it till it gets smoky, then reduce the heat to low, add nigella seeds and allow them to crackle
kalonji (onion nigella seeds)(1/2 teaspoon)coriander (dhania) seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)fennel seeds (saunf)(1/2 teaspoon)kalonji (onion nigella seeds)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)
5
Add onions and saute until just light golden brown
onion - finely chopped(1)
6
Do not burn them
7
Then, add potatoes, parwal, and sliced tomatoes and saute on a high heat for 4-5 minutes
pointed gourd (parval) - sliced lengthwise(400 grams)potatoes (aloo) - sliced lengthwise(3)tomato - finely sliced(1)
8
Add haldi, ground spice mix, amchoor and mix well to coat the vegetables
9
Sprinkle sufficient water to cook the veggies but not make too much of a gravy, place the lid on the cooker and cook for 2 whistles
10
Turn the heat off and allow the cooker to cool down until the pressure releases naturally
11
Open the cooker, add salt, mix and simmer for another minutes so the excess water evaporates
salt - to taste
12
Serve it in a dish and garnish with fresh coriander leaves
coriander (dhania) seeds(1 teaspoon)
13
Serve hot with Phulkas, Matar Ki Puri and Dal Banjara for a wholesome weeknight dinner