Dhaba style aloo parwal masala|dhaba style aloo parwal ki sabji

Lets talk about dhaba style aloo parwal masala. Dhaba style aloo parwal masala is the simplest and easiest way to make at home. This recipe is made of spices and tomato onion paste. Aloo parwal masala serves with roti or chapathi or naan.

DHABA STYLE  ALOO PARWAL MASALA

Other masala curry are 

•    Capsicum onion masala
•    Dhaba style paneer masala
•    Dhaba style bhindi masala
•      Kachodi wali aloo ki sabji
•    Restaurant style mughlai gobi

Recipe card for dhaba style aloo parwal masala recipe:

DHABA STYLE  ALOO PARWAL  MASALA PREP TIME: 10 MINUTES                   COOK TIME: 20 MINUTES                 TOTAL TIME: 30 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS For frying veggies  2-3 tablespoon oil 250 gm pointed guard 2 medium size potatoes For gravy 1 tablespoon oil 1 pinch ginger, finely chopped 2 medium size onion, finely chopped 2 medium size tomatoes 2 Green chillies, finely chopped 1 teaspoon cumin seeds 1 teaspoon coriander powder 1 teaspoon Kashmiri red chilli powder 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder ½ teaspoon Kasuri methi crushed 1 teaspoon garam masala Preparation For frying veggies 1.   Firstly rinse the parwal and peel the skin of the parwal. You can scrape the skin of parwal. 2.   Slice the parwal in two parts. 3.   Remove the seeds from the parwal. If the seeds are large, then remove it from parwal. If the seeds are tiny and tender, then no need to remove the seeds and piths from parwal. 4.   Peel and chopped potato into slices. 5.   Heat up a pan, add oil and fry parwal and potato slices. 6.      Once shallow fry take out in a separate bowl or plate and keep aside. For aloo parwal masala gravy 1.   Heat oil and add cumin seeds and let it splutter for few seconds. 2.   Now, add asafoetida and whole red chilli and saute it for few seconds. 3.   Add finely chopped onion. Saute till it turns translucent. 4.   Once, it turns translucent, add Kashmiri red chilli powder and mix well. 5.   Now, add ginger garlic paste and green chilli. Saute it for a minute. 6.   Add tomato paste or tomato puree and salt and mix well. 7.   Cover with lid until it become softens and leaves oil from sides. 8.   Add red chilli powder, coriander powder, turmeric powder and cover with lid 9.   Cover with lid and cook for 5-6 minutes on low flame until it releases oil from the sides. 10. Once oil separates, add fried parwal and potato chunks and mix well. 11. Cover and cook for 3 minutes. 12. Once masala is cooked properly, add water as per desired consistency and allow the water to boil. 13. Cover with lid and cook for 5-6 minutes on medium flame till the curry becomes thick. 14. Open lid and mix well, add roasted kasuri methi and garam masala and mix well. 15. Finally, serve potato parwal masala along with roti or chapathi or naan.

How to make dhaba style capsicum masala with step by step photo

For frying veggies

1. Firstly rinse the parwal and peel the skin of the parwal. You can scrape the skin of parwal.

2. Slice the parwal in two parts.

3. Remove the seeds from the parwal. If the seeds are large, then remove it from parwal. If the seeds are tiny and tender, then no need to remove the seeds and piths from parwal.

4. Peel and chopped potato into slices.

   5. Heat up a pan, add oil and fry parwal and potato slices.

6. Once shallow fry take out in a separate bowl or plate and keep aside.

For gravy

1. Heat oil and add cumin seeds and let it splutter for few seconds.

2. Now, add asafoetida and whole red chilli and saute it for few seconds.

3. Add finely chopped onion. Saute till it turns translucent.

4. Once, it turns translucent, add Kashmiri red chilli powder and mix well.

5. Now, add ginger garlic paste and green chilli. Saute it for a minute.

6. Add tomato paste or tomato puree and salt and mix well.

7. Cover with lid until it become softens and leaves oil from sides.

8. Add red chilli powder, coriander powder, turmeric powder.

9. Cover with lid and cook for 5-6 minutes on low flame until it releases oil from the sides.

10. Once oil separates, add fried parwal and potato chunks and mix well.

11. Cover and cook for 2-3 minutes.

12. Once masala is cooked properly, add water as per desired consistency and allow the water to boil.

13. Cover with lid and cook for 5-6 minutes on medium flame till the curry becomes thick.

14. Open lid and mix well, add roasted kasuri methi and garam masala and mix well.

15. Finally, serve potato parwal masala along with roti or chapathi or naan.