Aloo Parwal Sabzi Recipe (A Classic Bengali Dish)
Aloo Parwal Sabzi or Aloo Potol (Parwal) Recipe is a popular Bengali Dish which is easy to make and can be served for lunch or dinner as a side dish with chapati and rice.
Aloo Parwal Ki Sabzi is a typical dish from Calcutta. Parwal also known as Potol in Bengal and Orissa is very popular among the Bengali Cuisine. It is super nutritious vegetable and is rich in minerals and vitamins. The vegetable looks like tiny cucumbers, with tapering ends and it has faint, lighter green lines along its length. The skin is much harder than cucumber and is fat and stout like the thumb.
If you like this recipe, you can also try other similar recipes such as
- 15 Pointed gourd (Parval) , sliced into wedges
- 3 Potatoes (Aloo) , sliced in wedges
- 1/4 cup Roasted Peanuts (Moongphali) , coarsely pounded
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 4 sprig Coriander (Dhania) Leaves , chopped, for garnsihing
- 1 teaspoon Mustard seeds
- Salt , to taste
- Cooking oil , for cooking
How to make Aloo Parwal Sabzi Recipe (A Classic Bengali Dish)
To begin making the Aloo Parwal Sabzi Recipe, we will cook the vegetables in two stages.
To begin with; heat a tablespoon of oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle.
Once the mustard seeds crackle, we will add in the parwal into the pan. Sprinkle some salt, stir to combine the salt in and cover the pan. Allow the parwal to cook on low to medium heat until the parwal is half cooked.
Once the parwal is half cooked, we will add in the potatoes, sprinkle a little more salt, stir and cover the pan. Cook both the parwal and the aloo until both the vegetables are tender.
Note: We added the parwal first, as it takes a little longer time to cook than the potatoes.
Once the vegetables are softened, add in the turmeric powder, red chilli powder and coriander powder.
Give the vegetable a good stir and check the salt and spice levels and adjust according to taste. Stir-fry for another minute and turn off the heat. Transfer the aloo parwal sabzi into a serving bowl.
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