How to make Parwal Shahi -

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

Sanjeev Kapoor

This recipe is contributed by Member Ravi Sharma.

Main Ingredients : Parwal (परवल), Potatoes (आलू)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Parwal Shahi checkout Parwal Soya Keema. You can also find more Main Course Vegetarian recipes like Potato Peas Masala Mix Vegetable Kofta Curry Chakvatachi Bhaji Laal Saag Curry

Parwal Shahi

Parwal Shahi Recipe Card

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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 : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Parwal Shahi Recipe

  • Parwal 500 grams

  • Potatoes boiled peeled and mashed 2 medium

  • Khoya/mawa mashed 100 grams

  • Paneer (cottage cheese) mashed 200 grams

  • Ginger finely chopped 1 inch

  • Green chillies finely chopped 4

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Oil 3 tablespo to deep fry

  • Cumin seeds 1/2 teaspoon

  • Tomatoes finely chopped 2 medium

  • Pistachios 1/2 teaspoon

  • Cashewnuts 15

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Fresh cream 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Trim the parwal. Boil water in a deep pan. Add parwals and parboil them.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Check the seasoning. Add parwals and mix lightly. Add fresh cream and mix well. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

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.