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Parwal Korma

hiran.biswas's picture
Indian gourd (Parwal) with potatoes cooked with spices. Use canned if fresh not available. Very tasty.
Ingredients
  Parwal 1 Pound, washed properly (Or 1 Can)
  Round potato 4 Small
  Diced onion 1 Small
  Red chili powder 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Coriander powder 1 Teaspoon
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Garam masala powder 1⁄4 Teaspoon
  Tomato 1 Small, cut into pieces
  Green chili 4 , slit
  Water 1 Cup (16 tbs) (Adjust Amount If Needed For Gravy)
  Cooking oil 1⁄4 Cup (4 tbs)
  Salt To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Dish: 
Curry
Occasion: 
Diwali, Wedding
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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