Bharwan Parwal Curry Parvals stuffed with spicy potato mixture and cooked in a flavourful gravy. This recipe is from FoodFood TV channel By Sanjeev Kapoor 27 Jul 2015 in Recipes Course New Update Main Ingredients Parval, Potato Cuisine Indian Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 41-50 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Bharwan Parwal Curry 12-16 Parval both ends trimmed and flesh scooped out from both 2-3 medium Potato boiled, peeled and grated 2 tablespoons Oil 1/2 inch Ginger finely chopped 2 Green chillies finely chopped 7-8 Cashewnuts 1 tablespoon Raisins Juice of ½ lemon to taste Salt a pinch Turmeric powder a pinch Red chilli powder For the gravy 2 tablespoons Oil 3 medium Onions finely chopped 1 tablespoon Ginger-garlic paste 3 medium Tomatoes 1 1/2 tablespoons Subzi masala 1/2 teaspoon Red chilli powder 1/4 teaspoon Cumin powder a pinch Turmeric powder to taste Salt 2 teaspoons Cashewnut paste 1/2 teaspoon Garam masala powder Juice of ½ lemon for garnishing A fresh mint sprig Method Advertisment To make the stuffing, heat 1 tbsp oil in a non-stick pan. Add ginger, green chillies, cashewnuts, raisins and sauté for a minute. Transfer this filling into a bowl. Add potatoes, lemon juice and salt and mix well. Stuff this mixture into the parvals from both the sides. Heat the remaining oil in the same non-stick pan. Place the stuffed parvals in the pan and cook on low heat turning sides till crisp. Sprinkle a pinch of turmeric powder, salt and red chilli powder and switch off the heat. To make the gravy, heat oil in another non-stick pan. Add onions and sauté for 4-5 minutes till translucent. Add ginger-garlic paste and mix. Roughly chop the tomatoes, add to the pan and cook till pulpy. Add subzi masala, red chilli powder, cumin powder, turmeric powder and sauté for 1-2 minutes. Add salt, transfer the mixture into a mixer jar, add 1½ cups water and grind into a purée. Heat another non-stick pan. Transfer the ground purée into the pan. Add ½ cup water, cashewnut paste, mix well and cook till the gravy comes to a boil. Add the stuffed parvals, mix lightly and switch off the heat. Add garam masala powder, lemon juice and mix. Transfer into a serving plate, garnish with a mint sprig and serve hot. Nutrition Info Calories 1157 Carbohydrates 110.7 Protein 15.3 Fat 71.1 Other Fiber 20.1 gm #Cashewnut paste #Cashewnuts #Cumin powder #Garam masala powder #Ginger #Ginger-garlic paste #Green chillies #Oil #Onions #Potato #Raisins #Red chilli powder #Salt #Tomatoes #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article