Home / North Indian Recipes / Authentic Achari Aloo Parwal Sabzi Recipe (Pointed Gourd And Potato Stir Fry In Pickle Spices)
Authentic Achari Aloo Parwal Sabzi Recipe (Pointed Gourd And Potato Stir Fry In Pickle Spices)
Lunch

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

Learn how to prepare Authentic Achari Aloo Parwal Sabzi Recipe (Pointed Gourd And Potato Stir Fry In Pickle Spices) with this simple recipe. Perfect for Lunch and ideal for North Indian Recipes lovers....

⏱️

10 Min Prep

🔥

40 Min Cook

🍽️

4 Servings

🥗

Vegetarian

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

Instructions

1
To begin making the Achari Aloo Parwal Sabzi formula place a skillet on a medium toasty and parched parched-fry all the elements under “parched parched-fry and grind to coarse ground mix” and pulse them together in a grinder to make a masala condiment mix gently.
2
Set aside to use later.Place a pressure cooker on the toasty and empty in mustard fat to it.
3
toasty it till it gets charred, then reduce the toasty to low, empty in nigella seeds and allow them to crackle.empty in onions and saute until just light golden brown.
4
Do not overcook them.Then, empty in potatoes, parwal, and sliced tomatoes and saute on a high toasty for 4-5 mins.empty in haldi, ground masala condiment mix gently, amchoor and mix gently well to coat the vegetables.scatter sufficient moisture to prepare the veggies but not make too much of a broth, place the lid on the cooker and prepare for 2 whistles.Turn the toasty off and allow the cooker to cool down until the pressure releases naturally.Open the cooker, empty in table salt, mix gently and bubble gently for another mins so the excess moisture evaporates.present it in a dish and finish off with just-picked coriander leaves.
5
present burning with Phulkas, Matar Ki Puri and Dal Banjara for a wholesome weeknight dinner.

Recipe Information

Cuisine
North Indian Recipes
Course
Lunch
Diet
Vegetarian
Total Time
50 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

40 mins

Total Time

50 mins
#northindianrecipes #lunch #vegetarian
Author

Master Chef

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