Aloo Parwal ki Sabzi

  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1 Cup
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Aloo Parwal Ki Sabzi is a seasonal vegetable and is available during summers till the monsoon season. Parwal is mainly used in North and East India especially in the states of Orissa and Bengal. Enjoy with Roti.


  • 6 Parval
  • 2 Large Aloo
  • 1 Cup Chopped Tomatoes
  • 3 Chillies
  • 1 Cup Chopped Onions
  • 1/2 Teaspoon Coriander Powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 Teaspoon Turmeric
  • 1 Teaspoon Ginger Garlic Paste
  • 1/4 Cup Coriander
  • 1 Teaspoon Chili Powder
  • Salt as per Taste
  • Oil for Cooking


Step 1

Take the skin out from the praval. Cut them and keep it aside.

Step 2

Heat oil and fry 2 large potatoes. Fry them until golden brown. Take them out and keep them aside.

Step 3

In the same oil deep-fry parval. Fry them until golden brown and take them out. Keep it aside.

Step 4

Heat 1 tablespoon oil and add 1 cup chopped onions, 3 green chilies. Sauté onions until light golden brown.

Step 5

Add 1/2 teaspoon turmeric powder, 1 teaspoon ginger-garlic paste. Mix well and cook for 1-minute with the lid closed.

Step 6

Add 1 cup chopped tomatoes, add 1 teaspoon red chili powder, add 1 teaspoon salt and close the lid and cook until tomatoes are soft.

Step 7

Add 1 cup water, 1/2 teaspoon coriander powder, add 1/2 teaspoon garam masala and mix well.

Step 8

Add fried potatoes and parval.

Step 9

Add coriander leaves. Mix well and turn off the stove.

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