Recipe – Aloo Parwal in Tomato Gravy / Potato and Pointed Gourd in Tomato Gravy

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Prep Time: 5 minutes

Cooking Time: 30 minutes

Serve: 2

Ingredients

  • Potato: 2 medium sized, peeled, washed and chopped into cubes
  • Parwal: 6-7, trimmed, washed and chopped into cubes
  • Tomato: 2 medium sized
  • Ginger: crushed or paste, ½ teaspoon
  • Green Chili: crushed or paste, ½ teaspoon
  • Oil: 2 teaspoons
  • Cumin Seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red chili powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: As required for the grave

Method

  • Heat oil in a pan or pressure cooker, add cumin seeds and when it changes color, roast tomato, ginger and chili.
  • Add potato and parwal cubes, salt and turmeric powder. Sauté for 2-3 minute.
  • Add red chili powder, coriander powder and garam masala powder. Mix well and cook it for another 1-2 minutes. Add water as you need the gravy consistency. Boil the gravy.
  • Cover the pan or cooker and cook for 15 minutes or 1 whistle in medium heat or until potato and parwals are done.
  • Turn off the heat.
  • While serving add coriander leaves.

 

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