Aloo Parwal Dry: A Tasty Blend of Potatoes and Pointed Gourd – A Classic Indian Side Dish

Prep Time: 10 minutes

Cook time:  20 minutes

Total time: 30 minutes

Serving – 3


This is a Punjabi recipe made with potatoes (aloo) and pointed gourd (Parwal). It is a dry side dish which is very tasty and goes well with chapatis.



Pointed gourd /Parwal- 250 gms.

Potatoes/ Aloo- 2 medium sized

Mustard oil- 3 tbsp.

Cumin seeds/ Jeera- ¼ tsp.

Hing/ Asafoetida- a pinch

Green chilli- 1- 2 finely chopped

Turmeric powder- ¼ tsp

Red chilli powder- ¼ tsp.

Coriander powder- ¼ tsp

Garam masala powder- ¼ tsp

Amchur/ Dry mango powder- ½ tsp.

Salt as required

Coriander leaves – little


Preparation Method: Step by Step

  • Firstly, wash the parwals in water and then scrape of the skin.
  • Slice the parwal into 2 parts
  • Remove the seeds  from the centre,
  • Cut each part of the parwal into 2 to 3 long slices.
  • Then wash and peel of the skin of the potatoes. Cut into slightly thick long slices.
  • In a kadai take oil.
  • Reduce flame and add cumin seeds and hing. Let the cumin seeds splutter.
  • Then add parwal and potatoes along with green chillies.
  • Mix well with the oil.
  •  Stir and saute on low to medium flame till both parwal and potatoes are half done.
  • Add in turmeric powder, red chilli powder, coriander powder and salt. Mix well.
  • Saute till the vegetables are cooked well and are golden from sides.
  • Lastly, add garam masala powder and amchur powder and coriander leaves. Mix well.
  • Aloo parwal dry is ready to serve. Serve with chapatis.



  • Mustard oil is used. Any oil like sunflower oil, groundnut oil can be replaced.
  • Keep stirring at regular intervals for uniform cooking.
  • Do not cover the kadai while cooking.


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