Parwal Shahi

Rich and tasty - parvals stuffed with potatoes, khoya and paneer and cooked in a gravy enriched with cashewnuts and pistachio paste.

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Main Ingredients Parwal, Potatoes
Cuisine Indian
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Parwal Shahi

  • 500 grams Parwal
  • 2 medium Potatoes boiled peeled and mashed
  • 100 grams Khoya/mawa mashed
  • 200 grams Paneer (cottage cheese) mashed
  • 1 inch Ginger finely chopped
  • 4 Green chillies finely chopped
  • 1 teaspoon Garam masala powder
  • to taste Salt
  • 3 tablespo to deep fry Oil
  • 1/2 teaspoon Cumin seeds
  • 2 medium Tomatoes finely chopped
  • 1/2 teaspoon Pistachios
  • 15 Cashewnuts
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 2 tablespoons Fresh cream
  • 2 tablespoons Fresh coriander leaves chopped


  1. Trim the parwal. Boil water in a deep pan. Add parwals and parboil them.
  2. Drain. Allow to cool and slit. Remove the seeds. Mix potatoes, khoya, cottage cheese, half of the ginger, green chillies, garam masala and salt. Stuff the mixture in the parwals.
  3. Heat sufficient oil in a kadai and deep fry the parwals on medium heat till golden brown. Drain on an absorbent paper and cut into two pieces.
  4. Heat three tablespoons oil in a non stick pan. Add cumin seeds. Once they crackle, add remaining ginger and sauté. Add tomatoes and sauté for four to five minutes.
  5. Grind pistachios and cashewnuts to a fine paste with sufficient water and add this paste to the tomatoes. Sauté for five minutes. Add red chilli powder, turmeric powder and sauté for half minute.
  6. Check the seasoning. Add parwals and mix lightly. Add fresh cream and mix well. Serve hot garnished with coriander leaves.