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🇮🇳
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
Rate this recipe
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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🇮🇳
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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
Rate this recipe
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