How to make Bharwan Parwal Curry -
Parvals stuffed with spicy potato mixture and cooked in a flavourful gravy.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Parval, Potato (आलू)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Upvas Batata Bhaji Tamatar Khatta Kaikari Ishtew Soya Chunks Manchurian
Bharwan Parwal Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bharwan Parwal Curry Recipe
Parval both ends trimmed and flesh scooped out from both 12-16
Potato boiled, peeled and grated 2-3 medium
Oil 2 tablespoons
Ginger finely chopped 1/2 inch
Green chillies finely chopped 2
Cashewnuts 7-8
Raisins 1 tablespoon
Juice of ½ lemon
Salt to taste
Turmeric powder a pinch
Red chilli powder a pinch
For the gravy
Oil 2 tablespoons
Onions finely chopped 3 medium
Ginger-garlic paste 1 tablespoon
Tomatoes 3 medium
Subzi masala 1 1/2 tablespoons
Red chilli powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Turmeric powder a pinch
Salt to taste
Cashewnut paste 2 teaspoons
Garam masala powder 1/2 teaspoon
Juice of ½ lemon
A fresh mint sprig for garnishing
Method
Step 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.
Step 2
Add potatoes, lemon juice and salt and mix well. Stuff this mixture into the parvals from both the sides.
Step 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.
Step 4
To make the gravy, heat oil in another non-stick pan. Add onions and sauté for 4-5 minutes till translucent.
Step 5
Add ginger-garlic paste and mix. Roughly chop the tomatoes, add to the pan and cook till pulpy.
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 110.7 gm
Protein : 15.3 gm
Fat : 71.1 gm
Other : 20.1 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
