Parwal Sabzi in Coconut Cream

A great variation of parwal.

Parwal Sabzi in Coconut Cream
Preparation time
Cooking time


For 2 Person(s)


  • 1 teaspoon(s) Turmeric powder
  • 1 teaspoon(s) Red chilli powder
  • 1 teaspoon(s) Cumin powder
  • 1 teaspoon(s) Coriander powder
  • 2 teaspoon(s) Ginger, garlic paste
  • 1 cup(s) Grated coconut
  • 1 Tomato (large)
  • 1 Onion (large)
  • 200 grams Potatoes
  • 500 grams Parwal
  • 2 Bay leaves
  • 1 teaspoon(s) Garam masala powder
  • 2 teaspoon(s) Chopped coriander leaves
  • 6 teaspoon(s) Oil

Parwal Sabzi in Coconut Cream Directions

  1. Scrape parwal and slit but do not cut in 2 pieces.  
  2. Smear it with salt and turmeric powder.  
  3. Peel and cut potatoes into strips.  
  4. Cut onion and tomatoes into small pieces.  
  5. Heat oil, fry whole slit parwal and potatoes and keep aside.  
  6. In the same pan add bay leaf chopped onion and stir for few minutes. 
  7. When onion is golden brown add ginger-garlic paste, coriander powder, cumin powder, red chilli powder, turmeric powder and fry for 5 minutes.  
  8. Add chopped tomatoes and fry till oil separates.  
  9. Add fried parwal and potatoes into it and stir properly.  
  10. Add 3 cups of coconut milk and salt to taste and cook it on low flame.  
  11. Remove from fire, add “garam masala” powder and grated coriander leaves.  
  12. Serve hot.  
  13. Tips: To prepare coconut milk, add 2 to 3 cups of hot water into grated coconut and put it in the jar of a grinder. Grind till coconut turns into fine paste. Remove ground coconut paste and extract milk through a strainer.