Parwal ki Sabji | Easy Aloo Parwal Recipe, also known as Potato and Pointed Gourd Curry, is one of the most loved everyday dishes in North Indian households. This wholesome curry is prepared using parwal (pointed gourd), potatoes, onions, tomatoes, and a combination of simple spices. Despite its humble ingredients, the curry delivers a hearty and flavorful meal that is both comforting and satisfying. Its beauty lies in its simplicity—it does not demand any complicated cooking skills or rare ingredients. Therefore, it manages to capture the true essence of traditional home-style Indian cooking.
Parwal, also known as pointed gourd, is a seasonal vegetable that enjoys wide popularity in different regions of India. It is called Parwal in Hindi, Kovakkai in Tamil, Thonde Kayi in Kannada, Potol in Assamese, Odia, Bengali, and Sanskrit, and Parora in Bhojpuri, Urdu, and Awadhi. Moreover, despite the many names it goes by, its mild taste and versatility make it a kitchen favorite across states. From festive dishes to quick stir-fries, parwal adapts beautifully to a variety of recipes.
When paired with potatoes and simmered in a spiced onion-tomato gravy, parwal transforms into a curry that is not only wholesome but also deeply flavourful. In addition, the ghee tempering at the end elevates the aroma and taste, making it irresistible. Served with roti, paratha, or steamed rice, this curry is a delightful representation of simple, everyday Indian cooking—nourishing, aromatic, and endlessly satisfying.
Beyond its culinary uses, parwal is also celebrated for its health benefits. It is naturally rich in dietary fiber, which aids digestion and supports gut health. As a result, it is often recommended as part of a healthy diet.
Try our other recipes: Aloo Badi curry recipe, All recipes are here
Health Benefits of Parwal (Pointed Gourd).
Parwal is rich in vitamins A, B, and C, along with magnesium and potassium. In addition, its dietary fiber supports digestion and gut health. It is low in calories, making it suitable for weight management. Moreover, antioxidants and vitamins help strengthen the immune system. Potassium regulates blood pressure and supports cardiovascular health. According to Ayurveda, parwal is also considered cooling, making it excellent for summer meals.
FAQs about Aloo Parwal Curry
- Is parwal healthy?
- Yes, it’s rich in fiber, vitamins, and minerals, aids digestion, boosts immunity, and supports heart health.
- Can I make it without onion and garlic?
- Yes, use tomatoes, ginger, and green chilies for a vrat-friendly version.
- What to serve with it?
- It pairs well with roti, paratha, puri, or rice.
- Can I prepare it in advance?
- Yes, it can be made ahead and reheated; flavors improve with time.
- How to store leftovers?
- Keep in an airtight container in the fridge for 2 days and reheat before serving.
Ingredients
- Parwal (pointed gourd) – 7
- Potatoes (big, diced) – 1
- Onion, finely chopped – 1 large
- Turmeric powder – ½ teaspoon
- Kashmiri Red chili powder – ½ teaspoon
- Coriander powder – 1 teaspoon
- Garam Masala – ¼ teaspoon
- Mustard oil – 3 tablespoons
- Salt – to taste
For Spice Paste
- Green chilies – as per your taste
- Ginger – ½ inch
- Garlic – 6 cloves
- Tomato – 1
- Onion – 1 tablespoon
For Phoran (Tempering)
- Cumin seeds – 1 teaspoon
- Dry red chili – 1
Other
- Clarified butter (ghee) – 1 tablespoon
- Fresh coriander leaves – for garnish
Instructions
- First, the parwal should be washed thoroughly and the ends trimmed. The skin is scraped lightly with a knife, then the parwal is cut lengthwise into halves. If needed, it is halved again and any large seeds are removed. Finally, the parwal is cut into cubes. The potato is peeled and diced into even 2 cm chunks so that it cooks uniformly.
- Next, 1½ tablespoons of mustard oil are heated in a pan. The diced potatoes are fried until golden brown and then removed. The parwal pieces are fried in the same oil until slightly golden and kept aside.
- After that, the remaining oil is added to the same pan. Cumin seeds and a dry red chili are added for tempering. As soon as they crackle, finely chopped onions are added and sautéed until golden brown.
- Then, turmeric powder, coriander powder, Kashmiri red chili powder, gram masala and salt are added. The mixture is stirred well to coat the onions with the spices.
- The prepared spice paste of tomato, onion, ginger, garlic, and green chilies is added next. It is cooked for 2–3 minutes until the raw aroma disappears and oil begins to separate from the masala.
- The fried potatoes and parwal are returned to the pan. They are mixed thoroughly so that the vegetables are well-coated with the masala.
- One cup of hot water is poured in, the pan is covered, and the curry is simmered until the vegetables become tender.
- Meanwhile, clarified butter (ghee) is heated in a small pan. Once hot, it is poured over fresh coriander leaves and immediately covered to trap the smoky aroma. Finally, after resting for 5 minutes, the infused coriander leaves are used to garnish the curry. Serve with roti, paratha, or rice.
