I am always very excited to make aloo-parwal gravy, during the season. This authentic dish is prepared in the northeast part of India. It is famous gravy dish of UP and Biahar. It is traditionally cooked with mustard oil and spices, the aroma of mustard oil complements the other flavours of this gravy really good .
This mouth watering aloo-parwal gravy can be eaten with Roti, Paratha and rice.
Preparation Time-10 min.
Cooking Time- 20-25 min.
Serve- 4 person
8 -10 parwal (patal)
1-2 medium sized diced potatoes
½ cup chopped onion
1 medium size chopped tomato
1 tespn cumin seeds
1-2 bay leaf
1 tbspn coriander powder
½ tsp cummin powder
½ tsp chilli powder or to taste
½ tespn turmeric powder
1 tespn garlic ginger paste
1 tespn garam masala
3 tbsp mustard oil Or any oil
salt to taste.
1. Wash the parwal (patal) and scrape them lightly with knife , cut the ends and cut them half horizontally. (Dont peel the skin of parwal (patal) completely otherwise it will become mushy).
2. Heat 1 tbsp oil in a pan and shallow fry the parwal (patal) on medium flame till they become little soft and golden brown. Keep aside.
3. Then heat another 1 tbsp oil in the pan and shallow fry the diced potatos till they become little soft and golden brown and keep aside.
4. In the pressure cooker heat another tbsp oil ,add bay leaf, add cumin seeds when it splutter, add onion garlic ginger paste, turmeric powder, add red chilli powder and stir till light golden brown. Add tomatoes and cook till soft.
5. Add garam masala, salt and stir until oil begins to saturate out of gravy. Then add the shallow fried parwal (patal) and potatoes and stir and blend the mixture with the veggies.
6. Add one cup of water mix nicely and cover the lid , pressure cook for 2-3 whistles. Once it cools open lid and switch on the flame again and bring it to a boil. Mash some potato chunks in the curry to make the gravy little thicker. Check the consistency if needed add a little water.
7. Garnish with coriander leaves.
8. Serve hot with paratha, rice or rotis.