Parwal Potato Recipe – Authentic Indian Stir-Fry with Amchur

Last Updated on 2 months by Neha Deshmukh

Parwal Potato Recipe – Authentic Indian Stir-Fry with Amchur

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Parwal Potato Stir-fry. It’s a dish my grandmother used to make, and the tangy-spicy flavor always brings back such warm memories. It’s a little different, a little unique, and absolutely delicious. Trust me, you’ll want to add this one to your regular rotation!

Why You’ll Love This Recipe

This Parwal Potato recipe is more than just a simple stir-fry. It’s a beautiful blend of flavors and textures. The slightly bitter parwal is perfectly balanced by the soft potatoes and a vibrant spice mix, finished with a delightful tang from amchur powder. It’s quick to make, incredibly satisfying, and a fantastic way to explore a lesser-known Indian vegetable. Plus, it’s a great side dish or a light meal on its own!

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 250 grams parwal (pointed gourd)
• 2 medium potatoes
• 3 tablespoons oil
• ½ teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• 1 green chili
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon dry mango powder (amchur)
• 1 to 2 tablespoons coriander leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Parwal (Pointed Gourd): A Unique Vegetable

Parwal, also known as pointed gourd, has a slightly bitter taste which is what makes it so interesting. Don’t let that scare you! It mellows out beautifully with the spices. You can usually find it at Indian grocery stores.

Potatoes: Choosing the Right Variety

I prefer using red potatoes or Yukon Gold for this recipe. They hold their shape well during cooking and have a lovely creamy texture. But honestly, any potato you have on hand will work!

Spices: The Heart of Indian Flavor – Turmeric, Red Chili, and Coriander

These three are the foundation of so many Indian dishes. Turmeric adds color and earthy flavor, red chili brings the heat, and coriander powder provides a warm, aromatic base. Feel free to adjust the red chili powder to your spice preference.

Asafoetida (Hing): A Traditional Digestive Aid

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s also known for its digestive properties – something my grandmother always emphasized!

Amchur Powder (Dry Mango Powder): Adding Tang and Flavor

Amchur powder is a game-changer. It adds a lovely tartness that balances the spices and brings everything together. If you can’t find it, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Oil: Selecting the Best Oil for Indian Cooking

I usually use mustard oil for an authentic flavor, but vegetable oil or canola oil work just fine too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the parwal a thorough rinse. Peel or scrape the skin (it’s totally up to you – some people like to leave the skin on!), slice them in half, remove any mature seeds, and then cut each half into 3-4 pieces.
2. Peel and slice the potatoes into wedges. Not too thin, we want them to hold their shape.
3. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and asafoetida. Let the cumin seeds splutter – that’s when you know the oil is ready.
4. Add the parwal and potatoes to the pan. Sauté on low-medium heat for about 8-10 minutes, until they’re about halfway cooked. We don’t want them browned yet, just softened a bit.
5. Now for the flavor! Mix in the green chili, turmeric powder, red chili powder, coriander powder, and salt. Continue to sauté for another 10-12 minutes, stirring occasionally, until the parwal and potatoes are golden brown and tender.
6. Finally, stir in the garam masala and amchur powder. Mix well to coat everything evenly. Sprinkle with fresh coriander leaves and give it one last mix.
7. Serve hot with roti, paratha, or even pack it for a delicious lunch!

Expert Tips

Want to take this recipe to the next level? Here are a few of my go-to tips:

Achieving the Perfect Texture

The key is to sauté the parwal and potatoes slowly. This allows them to cook through without burning.

Preventing Discoloration of Parwal

Parwal can sometimes discolor during cooking. Adding a squeeze of lemon juice during the sautéing process can help prevent this.

Balancing the Spice Levels

Don’t be afraid to adjust the amount of red chili powder to your liking. Start with less and add more as needed.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce or omit the red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptation: This is a great dish to make during Navratri or other fasting periods, as parwal is often allowed.
• My Family’s Twist: My sister loves adding a handful of chopped tomatoes during the sautéing process for a little extra sweetness and moisture.

Serving Suggestions

This Parwal Potato Stir-fry is fantastic as a side dish with dal and rice. It’s also delicious on its own with a side of yogurt. I personally love it with a warm, flaky paratha.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What is Parwal and where can I find it?

Parwal, or pointed gourd, is a unique Indian vegetable with a slightly bitter taste. You can usually find it at Indian grocery stores.

Can I use a different type of potato in this recipe?

Yes, absolutely! Red potatoes or Yukon Gold are my preference, but any potato will work.

How can I adjust the sourness of the dish?

Adjust the amount of amchur powder to your liking. Start with ½ teaspoon and add more if you prefer a tangier flavor.

What is asafoetida (hing) and is it essential?

Asafoetida, or hing, is a pungent spice that adds a savory, umami flavor. It’s not essential, but it does add a traditional touch.

Can this dish be made ahead of time?

You can prep the ingredients (chop the parwal and potatoes) ahead of time. However, it’s best to cook the stir-fry just before serving for the best flavor and texture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!