Go Back
+ servings
Aloo Parwal ki sabji in an aluminum plate

Aloo Parwal

Aloo Parwal, a delicious Indian Vegetarian dish cooked in an Instant pot. This Aloo Parwal ki sabji is made with pointed gourd, potatoes & a few handy spices. It's a simple recipe that you can make anytime with the ingredients that you already have in your pantry.
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: Indian
Keyword: Aloo Parwal, Aloo Parwal ki Sabji, Aloo Potol Dalna
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 142kcal
Author: Meghna


For the Masala Paste


How to make the Masala Paste?

  • Add all the ingredients mentioned in the " For the Masala Paste" section in a blender & blend to a smooth paste. Set aside.

How to make Aloo Parwal in Instant Pot?

  • Set the Instant Pot on SAUTE & keep it at NORMAL. Add oil. 
  • Gently release the parwal or pointed gourd and fry until lightly golden in color. Set aside in a clean dry bowl.
  • Next, add the diced potatoes in the same hot oil and fry the potatoes until lightly golden in color. Set aside.
  • In the same hot oil throw in the panchforon & the bay leaf and allow them to sizzle for a few seconds until fragrant.
  • Next, lower the heat from NORMAL to LOW, than add the masala paste & stir briskly. Increase the heat back to NORMAL and fry the masala paste very well until the raw smell completely disappears and oil begins to leave the side of the pot.
  • Add the dry spice powders and salt, give everything a very good mix and fry them until the raw smell disappears and oil begins to ooze out. At this stage the masala will begin to change its color and become darker. You'll get a lovely roasted aroma,
  • Now, add back the shallow fried parwal along with the potatoes to the pot. Mix well with the bhuna masala so that the pointed gourd and the potatoes are well coated with the spices. Fry until the oil oozing stage is reached.
  • Pour warm or hot water to the pot. Mix well. Now, de-glaze the pot well so that there is absolutely no bits and crumbs stuck at the base of the Instant Pot. 
  • CANCEL the SAUTE mode. Close the lid of the pot, seal the valve. Press the PRESSURE COOK mode and set it on HIGH for just 1 min.
  • After 1 min as the Instant Pot begins to beep. Wait for Natural pressure release (NPR) for 10 mins than release the rest of the pressure. The residual heat will help to cook the rest of the potatoes & the parwal.
  • Open the lid of the pot. Add ghee and a pinch of garam masala powder. Mix well. Serve hot. Enjoy!

How to make Aloo Parwal on the stove top?

  • The recipe remains exactly the same. Instead of an Instant Pot use a skillet or Kadai set over medium heat to cook today's aloo parwal ki sabji.
  • Follow all the steps, pour warm water to the Kadai and cover and cook over medium low heat until the aloo and parwal are just done. It should take you about 15 mins.
  • Adjust the consistency of the gravy. Add ghee & a pinch of garam masala powder. Give everything a good mix. Serve hot! Enjoy.



  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Instant Pot used = 3 quart Lux.
  3. Do not skip frying the pointed gourd and the potatoes separately. 
  4. Cut the potatoes into large cubes otherwise they might mush up while pressure cooking.
  5. To avoid the burn message de glaze the pot well after adding water and before beginning pressure cooking the aloo parwal ki sabji.
  6. For best results use whole spices and grind them into a fine paste with the help of a few tablespoons water. By all means avoid using store bought masala powders.
  7. If you do not like spicy food skip adding the green chilies and the red chili powder.
  8. Ghee and the garam masala powder boosts the flavors so much. I highly recommend adding them to the sabji at the end. DO NOT cook after adding the ghee and the garam masala powder. Just mix well and serve immediately.
  9. The 1 min cooking time + Natural pressure release for 10 mins is enough to cook the parwal and the potatoes perfectly. They won't mush up and they won't have a bite to them. They will be tender, but not mushy. So perfect!
  10. If you want you may reduce the amount of oil in this aloo parwal ki sabji recipe. Also adjust the amount of gravy according to your personal choice.
Calorific details are provided by a third party application & are to be used as indicative figures only.


Serving: 1cup | Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Cholesterol: 1mg | Sodium: 216mg | Potassium: 389mg | Fiber: 2g | Vitamin A: 150IU | Vitamin C: 17.3mg | Calcium: 30mg | Iron: 0.4mg