Learn how to make easy No onion No Garlic Aloo Parwal. This simple yet flavorful dish combines potatoes and pointed gourd (parwal) to create a wholesome meal. Pair it with roti or dal rice or enjoy it as a part of your thali.
What is Aloo Parwal?
Aloo Parwal is a traditional Indian dish that combines two humble yet nutritious ingredients: potatoes (aloo) and pointed gourd (parwal). This dish is especially popular in Eastern and Northern India, where seasonal vegetables like parwal are celebrated for their flavor and value. It’s typically cooked with aromatic spices, making it a delightful addition to everyday meals.
Nutritional Benefits of Parwal
Parwal, also known as pointed gourd is a green vegetable that is packed with fiber, making it a boon for digestive health. It’s also low in calories, which is why it’s a favorite in many home-cooked meals for those keeping an eye on their weight.
It is also known to support eye health and glowing skin and reduce inflammation.
Texture and taste of Aloo Parwal
The combination of soft potatoes and slightly crunchy parwal creates a contrast in texture that feels satisfying. The spices add depth while still being adaptable—you can adjust them to suit your taste.
Aloo Parwal is, a summer vegetable often served during everyday meals and festive occasions alike. The dish is sometimes paired with steamed rice and dal, emphasizing the preference for balanced, wholesome meals.
It can also be paired with roti or paratha, it fits seamlessly into the North Indian tradition of hearty, everyday cooking. The use of staple spices like cumin, coriander, and turmeric creates a reliable yet flavorful dish that never fails to satisfy.
How to Cook Aloo Parwal
- Prepping the vegetables: Start by washing the parwal thoroughly to remove any dirt. Next, peel the skin lightly using a knife or peeler if needed—some cooks prefer to skip this step for added texture. Slice the parwal lengthwise into halves or quarters, depending on their size. Peel and dice the potatoes into medium-sized chunks to ensure they cook evenly.
- Cooking the base: Heat oil in a skillet or kadai (Indian wok). Mustard oil is often used for its sharp flavor, but regular vegetable oil works just fine. Add a pinch of cumin seeds into the hot oil and let them sizzle—this step builds the foundation of flavor.
- Sauté the vegetables: Toss the sliced parwal and diced potatoes into the pan. Stir them for a few minutes until they’re lightly golden and the edges look slightly crisp. This technique enhances the natural taste of the veggies and prevents them from becoming mushy while cooking.
- Adding spices and slow cooking: Sprinkle in turmeric, salt, and red chili powder. Mix everything so the spices coat the vegetables evenly. Cover the pan with a lid and let the mixture cook on low heat, stirring occasionally to prevent sticking. Adding a splash of water halfway through will help the vegetables soften without burning.
In about 20-25 minutes, you’ll have a beautifully cooked dry sabzi (stir-fry) that pairs wonderfully with roti, paratha, or rice.
Key Spices and Ingredients
- Turmeric powder: This bright yellow spice isn’t just for color; it brings subtle warmth to the dish and boasts anti-inflammatory properties.
- Cumin seeds: Whole cumin seeds add a nuttiness that complements the earthy flavors of the vegetables.
- Coriander powder: A must-have for its mild, citrusy aroma that ties all the flavors together.
- Red chili powder: Adjust this based on your spice tolerance—it adds heat and a vibrant red tint to the dish.
- Garam masala (optional): Some variations use a pinch of this aromatic spice blend toward the end of cooking for added depth. Check out my Mom’s Homemade Garam Masala Powder recipe here.
- Dry Mango Powder (Optioal): Added for its depth of flavor, which elevates the dish to the next level.
Other essentials include:
- Fresh parwal and potatoes: Always opt for fresh produce for the best flavor.
- Cooking oil: Typically mustard or vegetable oil, used as the cooking medium.
- Salt: Enhances the natural taste of the ingredients.
Keeping the spice mix simple allows the vegetables to shine.
Serving Suggestions for Aloo Parwal
Aloo Parwal is a versatile dish that fits seamlessly into a variety of Indian meals, making it an excellent companion to many sides. Its mild, comforting flavors pair wonderfully with staple dishes like bread or rice, allowing you to enjoy it in different ways depending on your mood or the occasion.
Aloo Parwal shines when served alongside Indian breads like roti, paratha, or puri. The soft, slightly crisp textures of these breads make them perfect for scooping up the spiced vegetables.
The combination of rice and aloo parwal often comes to mind as a simple comforting meal..
Where to Find Aloo Parwal
Finding fresh parwal, also known as pointed gourd, can be a challenge depending on where you live. This unique vegetable is a staple in Indian kitchens but isn’t as widely available in other parts of the world. Don’t worry though — with a little know-how, you can track down parwal or even find suitable substitutes to create your own delicious version of aloo parwal.
Markets and Grocery Stores
If you’re searching for parwal, the best place to start is your local market or grocery store. Since parwal is a vegetable commonly used in Indian cooking, you’ll have better luck in stores featuring South Asian products or those with a wide selection of fresh produce.
Here are some common places to find parwal:
- Indian Grocery Stores: These are your best bet. Parwal is a staple vegetable in regions like Bihar and Uttar Pradesh, so Indian stores often stock it regularly, particularly during the summer months when it’s in season.
- Asian Supermarkets: While not as commonly stocked as other vegetables, larger Asian markets may carry parwal in the produce section.
- Local Farmer’s Markets: Some urban farmers or specialty produce sellers might grow parwal or import it. Ask around and keep an eye out during the growing season.
- Online Grocery Stores: Many online platforms catering to Indian or Asian groceries offer delivery of fresh parwal.
If you’re shopping at an Indian or Asian grocery store, you might see parwal labeled by its other names, like “pointed gourd” or regional variations. Make sure to carefully inspect the vegetable for freshness — it should feel firm, have an even green color, and be free of major blemishes.
Can’t find a store nearby? Some sellers on Amazon or specialty grocery sites may even ship frozen or fresh parwal to your location.
Shelf Life of Aloo Parwal Sabji
The sabji stays good in the fridge for 2-3 days. After that the Parwal might loose its crunch. I do not suggest freezing this as when you defrost, it will be soggy.
Check out our complete collection of no onion no garlic recipes.
Easy Aloo Parwal (No Onion No Garlic)
Ingredients
- 1 Cup Pointed Gourd / Parwal About 250 grams
- 1 Medium sized Potato About 3/4 cup when cut
- 1 teaspoon oil
- 1 teaspoon cumin seeds
- 2-3 Green Chilli finely chopped
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 2 teaspoon Dry Mango Powder Amchoor
- Salt to taste
- 1/4 teaspoon Asafoetida
Instructions
- Rinse and peel the parwal.
- Cut the parwal in between.
- Remove the seeds and cut them in lengthwise or as desired.
- In a heavy bottom pot add oil.
- Once hot add cumin seeds and green chili.
- After 10-15 seconds add parwal, and potato.
- Add Coriander powder, and salt and let it cook until the potatoes are done.
- Add Garam masala, amchoor powder and mix. Cook it for a minute and switch off.
- Serve with roti or rice.
Notes
- Standard US Size Cups and Spoons Used. 1 teaspoon = 5ml, 1 tablespoon = 15ml, 1 cup = 236 ml
- Above measurements are a rough guide. One can adjust as per liking.
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