Achari Aloo Parwal Sabzi

Name: Achari Aloo Parwal Sabzi
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
Ingredients: 400 g Pointed Gourd (400 grams Pointed gourd (Parval) sliced lengthwise); 3 pieces White Potatoes (3 Potatoes (Aloo) sliced lengthwise); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Tomato (1 Tomato finely sliced); 2 tbsp Mustard Oil (2 tablespoons Mustard oil); 1 tsp Nigella Seed (1/2 teaspoon Kalonji (Onion Nigella Seeds) + 1/2 teaspoon Kalonji (Onion Nigella Seeds)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ½ tsp Amchur (1/2 teaspoon Amchur (Dry Mango Powder)); 0 pieces Table Salt (Salt to taste); 1 tsp Coriander Seed (1 teaspoon Coriander (Dhania) Seeds); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Fennel Seed (1/2 teaspoon Fennel seeds (Saunf)); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); 3 pieces Dried Red Chili (3 Dry Red Chillies broken into 2)

A North Indian stir-fry of pointed gourd and potatoes cooked with a homemade pickle-style spice blend (achari masala) made from nigella, mustard, fennel, and fenugreek seeds.

50 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Pointed Gourd400 g · 400 grams Pointed gourd (Parval) sliced lengthwise
White Potatoes3 pieces · 3 Potatoes (Aloo) sliced lengthwise
Yellow Onion1 piece · 1 Onion finely chopped
Tomato1 piece · 1 Tomato finely sliced
Mustard Oil2 tbsp · 2 tablespoons Mustard oil
Nigella Seed1 tsp · 1/2 teaspoon Kalonji (Onion Nigella Seeds) + 1/2 teaspoon Kalonji (Onion Nigella Seeds)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Amchur½ tsp · 1/2 teaspoon Amchur (Dry Mango Powder)
Table Salt0 pieces · Salt to taste
Coriander Seed1 tsp · 1 teaspoon Coriander (Dhania) Seeds
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Fennel Seed½ tsp · 1/2 teaspoon Fennel seeds (Saunf)
Fenugreek Seed¼ tsp · 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
Dried Red Chili3 pieces · 3 Dry Red Chillies broken into 2

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Steps

1To begin making the Achari Aloo Parwal Sabzi Recipe place a pan on a medium heat and dry roast all the ingredients under “Dry roast and grind to coarse powder” and pulse them together in a grinder to make a spice mix. Set aside to use later.
2Place a pressure cooker on the heat and add mustard oil to it. Warm it till it gets smoky, then reduce the heat to low, add nigella seeds and allow them to crackle.
3Add onions and saute until just light golden brown. Do not burn them.
4Then, add potatoes, parwal, and sliced tomatoes and saute on a high heat for 4-5 minutes.
5Add haldi, ground spice mix, amchoor and mix well to coat the vegetables.
6Sprinkle sufficient water to cook the veggies but not make too much of a gravy, place the lid on the cooker and cook for 2 whistles.
7Turn the heat off and allow the cooker to cool down until the pressure releases naturally.
8Open the cooker, add salt, mix and simmer for another minutes so the excess water evaporates.
9Serve it in a dish and garnish with fresh coriander leaves. Serve hot with Phulkas, Matar Ki Puri and Dal Banjara for a wholesome weeknight dinner.