16 May 2026

Parwal Potato Posto Gravy (Aloo Parwal Posto) This is a classic and comforting vegetarian dish where pointed gourd (parwal/potol) and potatoes are cooked in a rich, slightly sweet, and nutty poppy seed (posto) paste. Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 3-4 Ingredients For the Posto (Poppy Seed) Paste: 3 tablespoons Poppy seeds (Posto/Khus Khus) 2-3 Green chilies (adjust to your spice preference) 2 tablespoons Water (or as needed for grinding) For the Main Curry: 250 grams Parwal (Pointed Gourd / Potol), ends trimmed, scraped, and cut into halves or quarters lengthwise 2 medium Potatoes (Aloo), peeled and cut into wedges or cubes similar in size to the parwal 3 tablespoons refined oil . 1/2 teaspoon Turmeric powder 1/2 teaspoon Red chili powder (optional, if you want extra heat) Salt, to taste 1/2 teaspoon Sugar. 1/2 spoon zeera poder 1/2 spoon dhania powder 1/2 cup Water (adjust based on how much gravy you want) 1-2 extra Green chilies, slit (for garnish and extra aroma) Instructions Prepare the Posto Paste: Soak the poppy seeds in warm water for about 15-20 minutes. This makes them easier to grind. Drain the water and transfer the soaked poppy seeds to a small blender jar or food processor along with 2-3 green chilies ,pumpin seed or jarmagaj with zinger . Add a splash of water (about 2 tablespoons) and grind into a smooth, thick paste. Set aside. Fry the Vegetables: Heat 2 tablespoons of oil in a pan or kadai until it begins to smoke slightly . Add the prepared parwal pieces. Fry them on medium heat until they are lightly browned and slightly tender. Remove them from the pan and set aside. In the same oil (add a little more if needed), add the potato cubes. Fry them until they get a light golden crust. Remove and set aside with the parwal. Make the Gravy: If the pan is dry, add 1 more tablespoon of oil. Add the turmeric powder and red chili powder (if using). Sauté for 30 seconds, being careful not to burn the spices. Now, add the prepared posto (poppy seed) paste. Lower the heat slightly and sauté the paste for 3-4 minutes. You want to cook off the raw smell, but be careful not to brown the paste too much.Add 2-3 spoon fresh curd and mix it well. Combine and Simmer: Add the fried parwal and potatoes back into the pan. Toss them well so they are completely coated in the posto paste. Add salt to taste and the sugar. Pour in about 1/2 cup of water. If you want a dry dish or use less water. If you want more gravy, add a little more. Stir well, cover the pan with a lid, and let it simmer on low-medium heat for about 8-10 minutes, or until the potatoes and parwal are completely cooked through and tender. Last 1/2 spoon sabji powder and Garam masala. Finish and Serve: Check the consistency of the gravy. It should be thick and cling to the vegetables. Add the slit green chilies on top for a fresh aroma. Turn off the heat. If you like, drizzle a few drops of cow ghee for aroma. Serving Suggestions This dish pairs perfectly with steaming hot plain white rice. It can also be served with luchi or parathas.