Monday, June 14, 2010

Aloo Parwal

Potato and Parwal cooked with mild spices (basic masala) to make a delicious curry. Parwals (both frozen and fresh) are available in Indian grocery store.


  • 1 big potato cut in long pieces
  • ½ lb frozen Parwal (or fresh Parwal)
  • 1 medium sized onion, peeled and chopped
  • 1” cube of fresh ginger, peeled and chopped
  • 3-4 cloves of garlic
  • 1 medium sized tomato, peeled and minced
  • 1 green chili
  • 1 tsp red chili powder
  • 1 tbsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • 4-5 tbsp cooking oil
  • Salt to taste


  • Put the chopped onion, ginger, garlic, green chili and tomato into a blender or food processor along with ¼ cup water and blend until you have a smooth paste.
  • In a vessel heat 4-5 tbsp of oil and add the onion tomato paste. Fry until it turns light brown. Add the coriander, red chili and turmeric powders, and fry stirring continuously, until the oil begins to separate from the masala.
  • Add potato pieces and parwal; pour in 2 cups of the water. Mix in salt and black pepper; bring to a boil. Cover, lower heat, and simmer gently till vegetable is done.
  • Transfer curry to serving bowl. Add garam masala powder.
  • Garnish with coriander leaves and serve with roti or paratha.

Do You Know?

Unlike many foods, potatoes can be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided that they are covered in ventilated plastic wrap to prevent moisture from escaping. This method produces a meal very similar to a steamed potato while retaining the appearance of a conventionally baked potato.

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