Delicious Parwal Sabji Recipe

parwal sabji recipe

Parwal Sabji Recipe: Parwal is a very readily available vegetable, which is always available in the market. Its price is also very low. Many types of dishes can be cooked with parwal. Like parwal Prawns, Yogurt parwal, parwal Potato Curry, parwal Fry etc. But all these monotonous Parwal’s words are tongue-in-cheek. And so I will share an unfamiliar recipe with this familiar vegetable to change the taste of the tongue. This is parwal sabji recipe.

Parwal korma recipe does not require many ingredients to make. This great recipe can be made with just a few ingredients. So, without delay, let’s quickly learn Parwal korma recipe.

Also Read: kashmiri aloo dum recipe in bengali

Parwal Sabji Recipe Ingredients

  • Parwal vegetable-1 kg.
  • Mustard oil- 70 ml.
  • Poppy seeds- 1.5 tsp.
  • Cashew nuts- 15 pcs.
  • Bay leaves- 2
  • Fennel- 1 tsp.
  • Whole cumin seeds- 1/2 tsp.
  • Small cardamom- 4
  • Dry Chillies- 2
  • Onion- 3 medium size.
  • Ginger paste- 1 tsp.
  • Garlic paste- 1 tsp.
  • Green chilli flakes- 2 tsp.
  • Turmeric powder- 1.5 tsp.
  • Kashmiri Chilli Powder- 1.5 tsp.
  • Coriander powder- 1 tsp.
  • Cumin powder- 1/2 tsp.
  • Tomato paste- 2 tsp.
  • Sugar- 1/2 tsp.
  • Kasuri Methi- 1/2 tsp.
  • Ghee- 1 tsp.
  • Chopped coriander leaves- 1 tsp.
  • Garam masala- 1/2 tsp.
  • Salt- as per taste.
  • Water- like quantity.

Steps Required for Parwal Sabji Recipe

Step 1

The first thing to do to make parwal korma recipe is to take about 15 cashew nuts and 1.5 teaspoon of poppy seeds in a pot or bowl. Now soak cashews and poppy seeds with some water. Soaking for 15 minutes is enough. Once they are soaked, mix cashews and poppy seeds with water and make a fine paste. If you don’t have a mixer at home, you can also grind cashews and poppy seeds. Once the paste is done, keep it in a bowl. I will tell you when to use it later.

Now to make parwal sabji recipe, take three onions and peel them and chop them finely. At this time, keep 3 to 4 raw chillies finely chopped.

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Step 2

Now for aloo potol recipe we will take 1 kg of parwal. Keep pot sizes moderate. Because to make aloo potol recipe, potol must be kept whole. Just peel the green skin of the parwal. But don’t leave the peel whole. If it sticks a little on it, the cooking is also beautiful and the potal is also good to eat. Cut off the two side parts of the potl. After peeling, wash the pods thoroughly in a bowl of water.

Step 3

Now it’s time to fry the parwal. For this put 50 ml of white oil in a pan with gas on. Once the oil is hot, add the peeled pods to the pan. Now add 1/2 teaspoon of turmeric powder and 1 teaspoon of salt and fry well on medium flame. Do not stir the potol slowly while frying, otherwise the potol may break. Once the potol is fried, keep the parwal in a bowl.

Step 4

Now heat the remaining oil in the pan with another 20 ml of oil. Then boil in the pan. For boiling, add 1 teaspoon of fennel, 2 bay leaves, 1/2 teaspoon of cumin, 4 small cardamoms and 2 dry chilies. Now the gas should be kept at a moderate boil and fried well.

Step 5

When you see that there is a nice smell from it, you should put the chopped onions in the pan. Then brown and fry the onion. Meanwhile, keep the gas flame high.

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Step 6

When the onions are browned and fried, add 1 teaspoon of ginger paste and 1 teaspoon of garlic paste. At the same time, 2 teaspoons of green chillies should be given for Jhal. Now stir well and fry the ginger and garlic.

Step 7

The raw smell will be removed from the ginger garlic, that is, if it is fried well, then the gas flame should be moderated and some spices should be added in it. In this add 1.5 teaspoon of Kashmiri chilli powder, 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder and 1/2 teaspoon of cumin powder. Now reduce the gas flame and roast the spices for some time.

Step 8

When you see that oil has released from the masala, add 2 teaspoons of tomato paste prepared earlier. Now mix the tomato paste with the masala well and cook it for some time after reducing the gas flame. It should be crushed till the raw smell of tomato goes away. Tomatoes are cooked well when you see oil starting to ooze from the masala.

Step 9

Now the previously prepared cashew-poppy paste should be added to the gravy. Then keep the gas flame low and cook for at least 5 minutes.

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Step 10

After 5 minutes you will see little oil left from masala. At this time, water should be given in the gravy. The amount of water depends on how you keep the amount of gravy. Mix the gravy well with water and add the pre-fried patties in it. Stir the potol once and add 1/2 teaspoon of kasuri methi leaves in it. It makes the parwal sabji recipe taste better.

Step 11

Add 1/2 teaspoon of sugar and salt if needed. After stirring it once and then cover it and cook it for 10 minutes, the hot parwal korma will be ready.

Finally, put 1/2 teaspoon garam masala and 1 teaspoon ghee in a bowl and keep it for another 5 minutes. Then serve this delicious aloo potol recipe with rice, polao, roti.

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Tips for making Parwal Sabji Recipe

● Here to make potol korma recipe, we have used chopped onion. You can also use onion paste if you want.

● Always leave some skin when peeling the potatoes. This does not make the potol too soft.

● Remember, this type of cooking is done by adding a little salt to the onion. Then the onion gets fried quickly. But don’t use salt by mistake while making barista.

● Many people use coconut flakes to make parwal Korma. You can also make with grated coconut.

FAQ on Potol Korma Recipe

How to make potol korma?

Ans- Prepare a gravy by adding onion batter, tomato batter, cashew nut batter and some powdered spices, add fried potol in it and stir it for a while, potol korma will be ready.

How to make potol bhaja?

Ans- After peeling and washing well the potols, add salt and turmeric, heat oil in a pan and gently stir the potol, then the parwal fry will be ready.

What is the Malayalam of potol vegetables?

Answer- Potol is called by different names in different languages. As Potol is called in Bengali, this vegetable is called Kattu Padavalam in Malayalam.

I am an Engineer by Profession but a blogger by Passion. Love to explore different food options and recipes and also love to share the same with you.

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