17 August, 2016
Shahi Parwal Masala
Date – 5.7.2016
Preparation Time – 15 mins
Cooking time – 30 mins
Recipe type – main
Serve – 3-4
Measurement cup used 1 cup = 220 ml
Parwal / pointed gourd – 5-6 (medium)
Curd – 2-3 tbsp (use fresh curd)
Red chili powder – 1 ½ tsp – 2 tsp
Coriander powder – 2 – 2 ½ tsp
Turmeric – ½ – 1 tsp
Cumin powder – 1 tsp
Garam masala – 1 ½ tsp
Cumin seeds – ½ tsp
Salt – as per taste
Water – ½ cup or as needed
Oil – 4 tbsp
For making paste
Onion – 1 medium to big (roughly chopped)
Garlic – 4-5
Tomato – 1 big (roughly chopped)
Green chili – 1-2
Cashew nuts – 6-7
Poppy seeds – 2 tsp (soak in water for 10-15 minutes)
First rinse parwal with water and peel them and remove the seeds, then rinse again with water. Set aside.
In a bowl take about 2-3 tbsp of curd, add 1 tsp red chili, ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder and salt. Mix well and form paste.
Add parwal to this paste and coat them well.
Heat 1 ½ – 2 tbsp of oil to the kadai and add this coated parwal. Fry them from all the sides over medium flame till they get ¾ cooked. Take them out. Note; do not throw the remaining curd paste because we need them for making gravy.
Now take ingridients under ‘paste A’ in a small blender and blend till smooth without adding water. Set aside.
Take ingridients under ‘paste B’ in a blander, add some water and blend till smooth. Set aside.
Heat 2 tbsp oil in kadai , add cumin seeds let them crackle.
Add paste A and also add ½ to 1 tsp red chili powder, ½ tsp turmeric. 1 tsp coriander powder and ½ tsp garam masala powder, fry till oil separates from the masala.
Add Paste B then again fry until oil separates from masala .
Add ½ cup of water and adjust salt bring it to boil and add fried parwal to the gravy. Cover with the lid and cook over low flame for 10 -15 minutes.
Before swithching off the flame check salt is proper or not. Then turn off the flame.
Serve this shahi parwal with any indian bread or steamed or jeera rice.
Peel the outer skin with the help of knife
Disgard or remove the seeds
add 1 tsp red chili, ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder and salt
Add parwal and coat well with the masala
Heat 1 1/2 – 2 tbsp of oil
Place the coated parwal
Cook until 3/4 done, stir in between
Take them out
Do not throw the curd and spice mix we will use it for making gravy
In a small blender take onion, tomato, garlic and green chili, blend till smooth paste
In the same kadai heat the remaining oil or if needed add some more oil, add cumin allow it to crackle
Add blended paste, cook until oil sapret from the masala
Add curd and spice mix
Add remaining red chili, turmeric, coriander and garam masala powder, cook until oil separates
Meanwhile Take poppy seeds and cashew in small blender and make smooth paste
Add this paste to the kadai
Fry until masala becomes dry
Add water, adjust salt and bring it to boil
Add parwal and stir
Cover it up with the lid and cook for 12-15 minutes over low flame
After 15 minutes shahi parwal is ready
Easy And Quick Stuffed Parwal / Easy And Quick Stuffed Pointed Gourd
Parwal -Potato Fry
Parwal -Potato Masala Curry
Parwal – Aloo Curry / Easy Parwal Curry / Pointed Gourd – Potato Curry