Aloo Parwal Sabzi Recipe - A Classic Bengali Dish

Steps

1. 1To begin making the Aloo Parwal Sabzi Recipe, we will cook the vegetables in two stages.
2. 2To begin with; heat a tablespoon of oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle.
3. 3Once 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.
4. 4Allow the parwal to cook on low to medium heat until the parwal is cooked. In the final stage of the cooking process, add a 1/2 teaspoon of turmeric powder and red chilli powder. Give it a stir and keep aside.
5. 5The next step is to cook the potatoes; heat oil in a pan; add cumin seeds and allow it to crackle. Add the potatoes and sprinkle a little salt, stir and cover the pan. Cook the aloo/potato until it feels roasted and cooked through.
6. 6In the final stage of the cooking process, stir in the turmeric powder, red chilli powder, coriander powder, amchur powder and give it a stir for a couple of minutes
7. 7Stir in the cooked parwal into the aloo sabzi and stir fry until all the masala is well coated to form a delicious tasting Aloo Parwal Sabzi. Check the salt and adjust to suit your taste.
8. 8Once done, turn off the heat and transfer the Aloo Parwal Sabzi to a serving bowl and serve hot.
9. 9Serve the Aloo Parwal Ki Sabzi along with Cholar Dal or Makhana Moongphali Ki Kadhi and a bowl of steamed rice or Phulka.