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Bharwan Parwal Curry

Parvals stuffed with spicy potato mixture and cooked in a flavourful gravy. This recipe is from FoodFood TV channel

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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
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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

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  1. 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.
  2. Add potatoes, lemon juice and salt and mix well. Stuff this mixture into the parvals from both the sides.
  3. 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.
  4. To make the gravy, heat oil in another non-stick pan. Add onions and sauté for 4-5 minutes till translucent.
  5. Add ginger-garlic paste and mix. Roughly chop the tomatoes, add to the pan and cook till pulpy.
  6. 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.
  7. 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.
  8. 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
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