Aloo Potol/Parwal Jeera Jhol (Potato Pointed Gourd in a Cumin Seed Gravy)


  • 7-8 potol, peeled and cut breadthwise
  • 2 medium potatoes, peeled and cubed
  • 2 small tomatoes, chopped
  • 1 tsp cumin seeds
  • 2 slit green chillies
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tbsp cumin powder
  • Chopped coriander leaves
  • Salt to taste
  • 2 tbsp Oil


  1. Heat oil in a wok
  2. Add cumin seeds to the oil
  3. Once it splutters, add green chillies
  4. Add the potatoes and potol and sauté on high heat for 4-5 minutes, stirring continuously till the raw smell goes
  5. Mix chilli powder, turmeric powder and cumin powder with a little water
  6. Add this to the oil.
  7. Once it starts boiling, add the chopped tomatoes
  8. Cook till the tomatoes are soft and mushy, add salt and 1 cup water
  9. Add the potatoes and potol
  10. Cook covered on low heat till the gravy thickens and the vegetables are cooked
  11. Garnish with chopped coriander leaves

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