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PARWAL SABZI

Parwal Masala (Kundru Sabzi)

Sapana Behl
A comforting North Indian sabzi made with tender parwal and soft cooked in a flavorful onion-tomato masala. Simple, homestyle, and perfect with roti, puri, or dal-chawal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine North Indian
Servings 4 People

Equipment

  • Pan
  • Spatula

Ingredients
  

  • 10-15 parwal kundru, sliced
  • 2 onions 1 finely chopped, 1 diced
  • 2 tomatoes finely chopped
  • 4 green chilies slit
  • 1 small piece ginger crushed
  • 2-3 garlic cloves crushed
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp kasoori methi crushed
  • ¼ cup oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions
 

  • Heat oil in a kadhai or pan.
  • Add diced onions and sauté until lightly golden. Remove and keep aside.
  • In the same oil, add chopped onions and cook until golden brown.
  • Add ginger, garlic, and green chilies; sauté until aromatic.
  • Add tomatoes, turmeric, red chili powder, and salt. Cook until oil separates.
  • Add sliced onions and parwal; mix well to coat with masala.
  • Cover and cook on low heat, stirring occasionally, until vegetables are tender.
  • Sprinkle garam masala and kasoori methi. Mix gently.
  • Cook uncovered for 3–5 minutes.
  • Garnish with fresh coriander and serve hot.

Notes

  • Choosing parwal: Select firm, bright green parwal without soft spots. Avoid overripe ones as they can turn bitter.
  • Preparation tip: Lightly scrape the skin instead of peeling completely to retain texture and nutrients.
  • Two-onion method: Using chopped onions for the masala base and diced onions for sautéing adds depth, sweetness, and a better mouthfeel.
  • Oil quantity: Parwal absorbs oil easily. Stick to the measured amount and cook on low heat to prevent greasiness.
  • Cooking technique: Always cook the onion-tomato masala until oil separates—this ensures the sabzi is flavorful and not raw-tasting.
  • Spice adjustment: Reduce green chilies or red chili powder for a milder version. Increase slightly for a spicier sabzi.
  • Kasoori methi: Crush it between your palms before adding to release maximum aroma.
  • Texture control: If the sabzi feels dry while cooking, sprinkle a few tablespoons of water and cover briefly.
  • Make-ahead: This dish tastes even better the next day as the flavors deepen.
  • Serving tip: Best enjoyed hot with roti, puri, or dal-chawal.
Keyword kundru ki sabzi, parwal aloo sabzi
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