Parwal Aaloo Ki Sabzi (Potato and Pointed Gourd Curry)

Ingredients

• 2 units Potato
• 8 units Pointed Gourd
• 1 unit Onions, finely chopped
• 2 units Tomato Paste (Medium size)
• 1 teaspoon Ginger Garlic Paste
• 0.5 teaspoon Turmeric
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Salt (As required)
• 2 tablespoons Vegetable Oil
• 1 tablespoon Coriander Leaves
• 0.5 teaspoon Cumin Seeds
• 1 cup Water

Instructions

1. 1Peel the potatoes and cut them into small cubes. Scrape the skin of the pointed gourd and cut it into the desired length.
2. 2Make a puree of the tomatoes and finely chop the onion.
3. 3Boil the potato cubes in a pressure cooker for one whistle, or fry them if you prefer a richer taste.
4. 4Heat oil in a pan and fry the pointed gourd for 2 minutes, then remove. In the same pan, add cumin seeds and onions, sautéing until golden brown.
5. 5Add ginger garlic paste to the pan and sauté. Then add turmeric powder and tomato puree, cooking until the oil separates.
6. 6Add salt, red chili powder, and coriander powder to the pan, mixing well. Then add the boiled or fried potatoes and fried pointed gourd, tossing gently.
7. 7Add 1 cup of water to the pan and cook for 5 minutes until the curry is ready. Garnish with fresh coriander leaves.
8. 8Serve hot with chapati or plain parantha.