Parwal Curry (Parwal Masala)
Parwal curry is a delicious Indian curry recipe. This is easy to make and takes 30 minutes to cook this restaurant-style curry. This is vegan and gluten-free
Servings: 4 People
Calories: 240kcal
Ingredients
- ¼ cup vegetable oil (for shallow frying of parwal)
- 300 gm Pointed Gourd (Parwal) 8 - 10 parwal
- 200 ml coconut milk or buttermilk for vegetarians
- 1 - 1 ½ cup water or as consistency required
- 4 - 5 tbsp Coriander leaves finely chopped
Whole spices
- 1 Bay Leaf (Tejpatta)
- 3 - 4 Cloves
- 3 - 4 Green Cardamom
- 1 inch Cinnamon
- 4 - 6 Black Pepper
- 1 tsp Cumin seeds
- 1 tsp Salt (As per taste)
Curry Paste
- 2 -3 large onions
- 1 large tomato
- 1 inch ginger
- 6 - 8 garlic cloves Substitute with ginger garlic paste 1 tbsp
Ground Spices
- 2 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp Turmeric powder
- 1 tsp Kashmiri Chili Powder
- ¾ tsp Red Chilli Powder or as spicy required
- ½ - ¾ tsp Garam masala or 1 tsp curry powder or chicken masala
- 1 tsp Roasted kasuri methi crushed
- 1 ½ tsp salt or as taste
- ½ tsp Asafoetida (hing) optional
Instructions
Prep
- Wash and clean the parwal. Trim both ends. Scrape the skin with a knife (and not a peeler).
- Blend the onion, ginger, and garlic to a smooth paste. Puree tomatoes.
Fry the parwal
- Sprinkle some salt and turmeric powder and rub over them to coat. However, this is optional and you may skip this and fry as it it.
- Now heat oil generously in a pan and when the oil is hot enough fry the parwal till they look slightly brown and crispy. Fry till they are cooked 60 - 70%.
- Remove them from the oil and keep them aside on a separate plate.
Prepare Curry Gravy
- In the same pan or skillet, add the whole spices and cumin seeds and saute for a minute till they become fragrant and cumin crackles.
- Add a pinch of turmeric powder and red chili powder for color. This is optional but brings a nice color to the curry.
- To this add ginger garlic paste followed by finely chopped onions or prepared onion, ginger, and garlic paste.
- Mix and saute onion till it becomes translucent and starts to change color. If using onion paste, it will start to leave oil on the sides when cooked well.
- Then add tomato puree to the pan. Add salt to taste. Stir to mix all.
- Then add salt and cook for 2 minutes more before adding the ground spices.
- When tomato is also cooked add all ground spices and give a nice stir to mix them well.
- Add 3 - 4 tbsp water if required to it and saute for another 2 minutes on low flame.
- Cook for 2 minutes or till it starts to leave oil from the sides. That's a sign of masala getting cooked perfectly.
- Now add coconut milk (or buttermilk for vegetarians) to the masala. Stir and simmer for 2 minutes.
- Add fried parwal to the masala and give it a nice gentle stir.
- Add ¼ cup water to it and simmer for 2 minutes till the parwal absorbs the flavor of the spices.
- Then add 1 - 1 ½ cup water or as required consistency.
- Cover with a lid and simmer for another 5 - 7 minutes on low flame.
- Turn off the heat when the gravy and parwal are fully cooked.
- Add finely chopped coriander leaves and serve hot with flatbreads or naan.
Notes
Shallow fry the vegetables for better taste. But you may direct ly add chopped parwal to the gravy without frying.
Nutrition
Calories: 240kcal