Aloo-Parwal/Potol Curry

This curry always reminds me of our travel along the Howrah-Bhubaneswar rail route. Poori and aloo-parwal curry is always the best seller on this route.

Time taken 30 mins

Makes 3 to 4 servings


10 Parwal

4 small potatoes

1 medium onion

1 teaspoon of oil

salt to taste

1 string of curry leaves

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon of urad dal

pinch of turmeric

pinch of hing/Asafoetida

1 tbsp ginger and green chilies paste 

1 tbsp garam masala

1 tbsp amchur powder

Cilantro for garnish

Procedure :

  • Cut Parwal ,Potatoes,onion and keep aside.
  • For Tadka, heat a pan, and add a teaspoon of oil.
  • Add mustard seeds and allow them to splutter. Then add jeera ,urad dal.When the color of urad dal turns golden brown,add hing,ginger-green chilies paste,turmeric,curry leaves and fry them lightly.
  • Now add Onions,garam masala,amchur powder and saute lightly
  • Then add parwal  ,potato and fry for about 15 mins.
  • Add water and cook till desired consistency is achieved and garnish with cilantro.
  • Serve it hot with roti,rice,poori or phulka.

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