Parwal Korma Recipe
Indian gourd (Parwal) with potatoes cooked with spices. Use canned if fresh not available. Very tasty.
Ingredients
- 1 lb, or 1 can (washed properly) Parwal
- 4 small, round Potato
- 1 small, diced Onion
- 1 tsp Red Chili Powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander Powder
- 1 tsp, paste Ginger
- 1 tsp, paste Garlic
- 1/4 tsp Garam Masala Powder
- 1 small, cut into pcs. Tomato
- 4 slitted Green Chili
- as reqd. for gravy Water
- 1/4 cup Cooking Oil
- as reqd. Salt
Directions
1. Cut the ends of the parwal and peel skin in strips (if using fresh), giving the potol a stripped effect. If using fresh parwal then cut each potol in two halves (not lengthwise). If using Parwal in can, then wash thoroughly, and leave in water for 20 min.
2. Add 1/4 tea spoon turmeric powder and salt to parwal. Heat oil and fry the parwal till light brown. Keep aside.
3. In the same oil, fry onion till medium brown. Add ginger-garlic paste, and fry for a minute.
4. Add red chili, turmeric, and coriander powder. Fry for a mniute.
5. Add the potato, and fry for few minutes.
6. Add tomato puree and fry in medium heat, adding little water (to prevent sticking) till oil starts coming out. Add fried parwal.
7. Add salt, garam masala powder, green chilies and a cup of water. Bring to boil. Reduce heat, and simmer for 10 min. or till the potatoes are cooked properly.
8. Serve with nan, paratha pulao, or simple plain rice.
2. Add 1/4 tea spoon turmeric powder and salt to parwal. Heat oil and fry the parwal till light brown. Keep aside.
3. In the same oil, fry onion till medium brown. Add ginger-garlic paste, and fry for a minute.
4. Add red chili, turmeric, and coriander powder. Fry for a mniute.
5. Add the potato, and fry for few minutes.
6. Add tomato puree and fry in medium heat, adding little water (to prevent sticking) till oil starts coming out. Add fried parwal.
7. Add salt, garam masala powder, green chilies and a cup of water. Bring to boil. Reduce heat, and simmer for 10 min. or till the potatoes are cooked properly.
8. Serve with nan, paratha pulao, or simple plain rice.
Questions, Comments and Reviews
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