Aloo Parwal Curry | Pointed Gourd With Potato Curry

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I am cooking Parwal after a long time as the husband doesn’t like Parwal curry, though he is not and has never been a picky eater. Yet, there are very few veggies he just not like them. He has told me before marriage that how much he hates eating Brinjal and how he never liked eating Sponge Gourd, Bitter Gourd curry, and these are my favorite vegetables. I am glad at least I changed his opinion about Brinjal and Sponge Gourd (Bitter gourd still seems nowhere in this list :P). Now, he loves sponge gourd curry and Baigan ka bharta, Baigan Ka Bhaja, Brinjal fry and to tell you the truth, I have never ever forced him to eat any of them. 😛 There could be three reasons why he started liking these vegetables, first, because these are my favorite (Ah! sounds romantic!) :D. Second, because they are healthy and third, he really likes the taste. My mother-in-law would be so proud of me. 😀


The fridge was empty, like literally empty! I asked him to bring some green veggies from the store while his way back home. I was amazed and happy to see Parwal/Pointed Gourd in the grocery bag, though now  every time he sees Sponge Gourd at the store he buys it, Pointed gourd came as a surprise to me 😀 I tried recreating my mom’s Aloo-Parwal ki sabji, though the magic of her hands and her love was missing yet it turned out great. You can never go wrong about your mom’s recipe and I must say, it was truly lip-smacking Aloo-Parwal curry. And I heard my husband saying that he really loved this curry and it’s absolutely delicious.

Aloo-parwal curry is a staple at my mom’s place and at my in-laws place too. Parwal or Pointed Gourd is a summer vegetable which can be cooked in many ways and with a very few ingredients too and it has many health benefits associated with it. Today, I am sharing my mom’s recipe which she uses to cook occasionally with puri. This Aloo Parwal Curry is a bit spicy, tangy, and absolutely lip-smacking curry. Pair it up with piping-hot puris, masala puri, steamed rice, or enjoy with any Indian flatbread. I have paired it up with Bedmi Puri and will share the recipe soon for Bedmi Puri. The most important thing, do not forget to take a nap after this heavy meal. 😀
Cook the masala really well to get the desired taste and color of the curry. Use freshly made ginger-garlic paste or the whole ginger-garlic to make this curry as the fresh flavor of ginger-garlic really makes a difference. I would suggest not to skip the first step  (frying parwal and baby potatoes separately) and the last step (tempering). Cook the parwal well before transferring them to a plate as after you can’t do anything as it will take a longer time to cook and the masala will lose their flavors. Do try this recipe whenever the time permits. I am sure you will be going to love this spicy curry as much as I and my husband do. Let me know in the comments section how it turned out for how. 🙂
Serves 4-5

  • 1 Lbs parwal or pointed gourd, cut into halves and slit in the center
  • 8-10 Baby potatoes, boiled* and peeled
  • 1 ½ Cup onion, thinly sliced lengthwise
  • 1 Large tomato, chopped
  • 6-7 Garlic cloves, finely chopped
  • 1-inch ginger- finely chopped
  • ¼ Cup curd
  • 2 Bay leaves
  • 4 Dry whole red chilies
  • 1 ½ Tsp cumin seeds
  • ½ Tsp black peppercorns
  • 2-3 Cloves
  • 1 Tbsp coriander powder
  • 1 tsp garam masala
  • 1 ½ Tsp red chili powder or as desired
  • ½ Tsp turmeric powder
  • 1 Tsp Kasuri methi
  • 2 Cups Warm water (for gravy)
  • Salt as required
  • Mustard oil for cooking
  • 2 Tbsp coriander leaves, chopped (for garnishing)

*Note- Make sure the potatoes are not mushy. They should be boiled yet should stay in their shape
For Tempering

  • 1 Tbsp ghee
  • 1 Tsp cumin seeds
  • ¼ Tsp Kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Aloo Parwal Curry | Pointed Gourd With Potato Curry
Step 1- Heat 3tbsp mustard oil in the deep bottomed pot/pan or kadhai, fry the parwal on medium flame until it’s cooked. Sprinkle required salt and mix, transfer the cooked parwals to a plate. In the same pot/ kadhai fry the boiled baby potatoes, sprinkle some salt and transfer them too to a plate

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Step 2- In the same pot, add 1tbsp of oil if required and saute the whole spices (bay leaves, whole red chilies, cumin seeds, black peppercorns, and cloves) for 30secs. Add the chopped ginger-garlic and saute it for 1min on low flame. Turn the flame to medium-low, add the sliced onions and cook until they are soft

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Step 3- Add the chopped tomato and sprinkle salt to cook it faster. Cover and cook until they tomato turn completely mushy. Add the ground spices (coriander powder, garam masala, red chili powder, and turmeric powder) and required salt. Cover the lid of the pan and cook for 2mins

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Step 4- Add the fried parwal to the pan and cook for 1min until it is well blended with the masala. Add 2cups of warm water and let it simmer for 3-4mins on medium-low flame without covering the lid. Adjust water as desired

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Step 5- Turn the flame to high and add the fried baby potatoes. In a bowl, mix Kasuri methi with curd and add the mixture to the pan. Simmer the curry for 2-3mins and then turn off the flame. Leave the pan on the gas stove for 8-10mins before serving. Garnish with coriander leaves
For Tempering, Heat ghee in a tadka pan, splutter cumin seeds and turn off the flame. Add the Kashmiri red chili powder and temper the curry. Serve with Puri, steamed rice, or any Indian flatbread

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