PARWAL (Pointed Gourd) ALOO Ki Sabzi

PARWAL (Pointed Gourd) ALOO Ki Sabzi

Recipe for PARWAL (Pointed Gourd) ALOO Ki Sabzi
This combination is not a rare one, but the way I have tried to make it is a little different than the usual one. I have tried a unusual combination of Panch-phoran and Star anise to give it a different touch. Panch-phoran is a mixture of mustard seeds, cumin seeds, methi seeds, fennel seeds, nigella seeds. I really look forward to someone trying it out the way I did and provide a genuine feedback about it. The pre-requisite would be the steps and ingredient should be exactly followed as mentioned below.

Farrukh Aziz


  1. 300 gms Parwal (Pointed Gourd)(cubed)
  2. 2 Potato medium (cubed)
  3. 1 Onion medium (finely chopped)
  4. 1 tsp Panch-phoran
  5. 1 Star anise
  6. 1 tsp Garlic paste
  7. 1 tsp chili powder Red
  8. ½ tsp Turmeric
  9. 1 tsp Coriander powder
  10. ½ tsp Garam masala
  11. ½ cup Water + 5 tbsp
  12. 2 tbsps Oil
  13. Salt As per taste


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    In a bowl, mix red chili, turmeric, coriander powder, garam masala powder. Add 5 tbsp water to make a paste.

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    Heat oil in a pressure cooker.

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    Add Panch-phoran, let it crackle.

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    Add chopped onion, fry it till translucent.

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    Add star anise, fry for a minute.

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    Add cubed potato and parwal, sauté on a high heat for 2 to 3 minutes.

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    Add garlic paste, continue to sauté for a minute.

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    Reduce the heat to medium. Add prepared masala paste from the first step. Saute well.

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    Add ½ cup of water, salt and pressure cook for 2 – 3 whistles or till done.

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    Dish out and garnish with coriander.

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    Serve hot with rice, roti and dal.

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