Recipe: Perfect Spicy Pointed Gourd and Potato Curry

Recipe: Perfect Spicy Pointed Gourd and Potato Curry Delicious, fresh and tasty.

Spicy Pointed Gourd and Potato Curry. Spicy parwal and potato curry is a Odia Style Pointed Gourd Potato Curry recipe which has a spicy Indian gravy. This Spicy parwal and potato curry is. Rice with Spicy Pointed Gourd & Chicken Curry with Potato.

Pour in the coconut milk, and bring to a simmer.

Parwal or pointed gourd is the most common and widely available vegetable in summer.

My mother used to cook it for Bhaja (Pointed gourd fry) almost daily for lunch.

You can cook Spicy Pointed Gourd and Potato Curry using 18 ingredients and 2 steps. Here is how you cook it.

Ingredients of Spicy Pointed Gourd and Potato Curry

1. It’s of pointed gourd (parwal).

2. It’s of potato cubed.

3. It’s of onion chopped finely.

4. You need of ginger paste.

5. It’s of garlic paste.

6. It’s of tomato puree.

7. It’s of turmeric powder.

8. It’s of red chilli powder.

9. You need of cumin powder.

10. Prepare of Kitchen King masala.

11. Prepare of salt.

12. It’s of sugar.

13. It’s of asafoetida.

14. It’s of garam masala.

15. Prepare of mustard oil.

16. It’s of ghee.

17. Prepare of malai or fresh cream.

18. It’s of coriander chopped.

One day, I added some spices and turned it into curry.

I am sharing this recipe with you.

Spicy Potato Curry is a flavorful side dish.

This curry can be served with Roti, Paratha, Puri any way you serve, this taste delicious.

Spicy Pointed Gourd and Potato Curry step by step

1. Chop both ends of the pointed gourd and peel the outer skin leaving some of the skin in between. Cut into half. Peel and cube potato. Smear little salt and fry the cubed potato in low flame till half done.Fry the parwal also till soft. In the remaining oil, sprinkle hing and fry the onion till golden brown. Add the remaining dry and wet masalas, malai, tomato puree, salt and sugar to taste. Add the fried parwal and aloo and fry till oil leaves sides..

2. Add 1 cup water and boil till parwal is done and gravy coats them.Add garam masala and toss.Garnish with chopped coriander and serve in lunch or dinner with rice, roti or paratha..

Adjust the water in gravy to your liking; gravy will thicken as.

This Beetroot and Potato Curry has a wonderful flavour from freshly ground spice mixture.

The readily available handful of spices gives this curry a subtle heat Increase the amount of red chillies in the masala if you prefer spicy curry.

Adjust the amount of coconut milk used in the curry based on how.

A tangy, dry sabzi recipe of parwal/pointed gourd and aloo/potatoes made Punjabi style and a recipe video as well.