Aloo Parwal KI Tarkari (Potato Parwal Curry)*

Bibha di `s recipe 

Ingredients :
Boiled Potatoes -300 gms ,
Parwal - 200 gms ,
Tomato -1 (chopped ),
Onion -1 medium size ( sliced ) ,
Ginger garlic paste -2 tsp ,
Corriander pwd -2 tsp ,
Cumin pwd - 1 tsp ,
Red chilli pwd - 1/4 tsp 
Turmeric pwd - 1/2 tsp,
Garam masala pwd - 1 tsp
Oil for stir frying  parwal and potatoes - 3 tsp ,
Salt to taste .

Ingredients for Tempering :
Whole spices -
Big cardamom -3 ,
Cloves - 4 ,
Cinnamon Stick - 1 inch ,
Bay leaves -2 ,
Dried red chilli  -1 (broken into two ),
Pepper corn -5 .
Oil -2 tbsp .

Method:
Peel the potatoes and slice into cubes ( 1 inch size),
Take a knife and slightly scrape the skin of the parwal and discard the ends.
Cut the parwal into half . Then cut each half into three parts .
Heat oil in pan and stir fry the potato and parwal seperately in high heat for few minutes till  brown spots appear .Keep aside .

 In the same pan heat  2 tbsp oil  .
As the oil heats up lower the heat and add all the ingredients of  tempering( whole spices ).
As the spices crackle ,raise the heat and add the sliced onions.
Stir fry till onions are light brown ,then lower the heat and add ginger garlic paste with little water .
Stir and raise the heat and fry for a minute and then add the powdered masalas one by one with little water  so that masalas dont burn .Stir fry till oil leaves side and masala is evenly browned .

Add the tomatoes with little water and let it simmer till they are soft and oil leaves side .
Add the stir fried parwal and fry with the masala till evenly coated .
Add the boiled potatoes and bhunno again .Add salt .
After a few minute add 250 ml of water and let it come to boil.
Mix and then cover and lower the heat .
Let it simmer for 25 minutes  Check if  parwal is cooked or not .
Taste salt.
Aloo parwal is best when eaten with rice and dal .

* Potato Cauliflower or  Potato Jackfruit can be cooked the same way .