Aloo parwal (potol) ki sabji

Aloo parwal ki sabji is a real everyday dish which you can prepare as a break from other spicy recipes. Parwal is also known as Potol in Bengali. The simplest recipe using Parwal is the Aloo Parwal Recipe which doesn’t taste that great until you add the famous poppy seeds to it. So this recipe does taste much better than the traditional version of only aloo and parwal.


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Ingredients

• 2 medium size potato
• 6-7 Parwal
• A pinch of panch phoran (mixture of 5 spices)
• 2 dry red chili
• 1 bay leaf
• 1 medium size chopped onion
• 1/2 teaspoon turmeric powder
• 1 tablespoon of posto (poppy seeds)
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon garam masala powder
• 1/2 teaspoon ginger and garlic paste
• 2 green chili
• 4 tablespoon of vegetable oil
• Salt to taste

Preparation Time: 15 min
Cooking Time: 30 min
Serves: 4

How to make aloo parwal ki sabji

1.Take 2 medium size potato, peel off its skin and cut it in medium size pieces, then peel off the skin of 6-7 parwal (this is slightly tricky – you need to peel off the skin alternatively. i.e. with a single parwal – peel off skin by one stroke, then leave some skin and then peel off with the next stroke). After peeling off, cut the parwal in round shapes. Wash both the vegetables in running water and  marinade both with little salt and turmeric powder and keep aside.

2. Take a non-stick frying pan, heat 4 tablespoon of vegetable oil and fry both potato and parwal one by one till they become half tender or little brown.

3. In the same frying pan and in the same oil (step 2), put a pinch of panch phoran (mixture of 5 spices), 2 red dry chili and 1 bay leaf broken in two halfs and fry for 1 min, then put 1 medium size chopped onion, salt to taste and 1/2 teaspoon turmeric powder and fry till become half tender.

4. In a mixer grinder put 1 tablespoon of posto (poppy seeds) and blend it for 2 mins., do not add water into the posto. When posto become smooth then add 1/2 cup water and again blend for 2 mins and keep aside.

5. In a bowl put 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala powder, 1/2 teaspoon ginger and garlic paste, little water and mix well. Put all the mixture of the bowl into the frying pan (step 3), put 2 green chili splitted into half and fry for 5 mins, then put fried potato, parwal, posto paste and fry it till oil separates from masala add little water if it catches at the bottom of the pan.

6. Put 1/2 cup water into the pan (step 5) and bring it to boil for another 3-5 mins.

Aloo Parwal ki sabji is ready to serve hot with Paratha, Roti or Rice for Dinner.