Скачать с ютуб Shaadi waali Parwal Do Pyaaza Recipe | परवल दो प्याजा | Parwal Subzi at home | Chef Ajay Chopra в хорошем качестве

Shaadi waali Parwal Do Pyaaza Recipe | परवल दो प्याजा | Parwal Subzi at home | Chef Ajay Chopra

Subscribe to my channel here :    / @chefajaychopra   #sabzi #indianrecipe #parwal #parwalrecipe #parwaldopyaaza #chefajaychopra #recipesinhindi Parwal do pyaaza Portions serving: 4-5 pax Preparation time: 05 min Cooking time: 40 min Calories: 230 cal per portion Ingredients: Parwal 500 gms Potatoes 3-4 pcs Oil for deep frying Oil 2 tbsp Onion chopped ½ cup Ginger & garlic paste 1 tbsp Green chilli chopped ½ tbsp Salt 1 tsp Turmeric powder ½ tsp Deggi mirch powder 1 tsp Coriander powder 1 tsp Curd ½ cup Tomato chopped ½ cup Water as required Saunf powder 1 tsp Sabzi masala 1 tsp Soaked kasuri methi 1 tbsp Diced onion ½ cup Coriander chopped 1 tbsp Method: 1. Prepare Ingredients: Wash and peel the potatoes. Cut them into wedges and set aside. Wash and clean the parwal. Scrape the outer skin and cut them into wedges. Set aside. Chop onions, ginger, garlic, green chilies, tomatoes, and coriander leaves. 2. Fry Potatoes and Parwal: Heat oil in a pan and deep fry the potato wedges and parwal wedges until they are 80% cooked. Set aside. 3. Prepare Spices: Heat oil in a pan, add chopped onions, and sauté until golden brown. Add ginger-garlic paste, chopped green chilies, and sauté until fragrant. Then add salt, deggi mirch powder, turmeric powder, and coriander powder. Cook the spices for a minute. 4. Cooking with Curd: Add curd to the pan and cook until it releases oil, indicating the spices are cooked well. Add chopped tomatoes and continue sautéing until they soften. Pour in some water and simmer until the tomatoes are fully cooked. 5. Final Seasoning: Add saunf powder, sabzi masala, and soaked kasoori methi. Sauté for a minute to infuse the flavours. Toss in diced onions and cook until they become translucent. 6. Combine Ingredients: Add the fried parwal and potato wedges to the pan. Cook for 4-5 minutes on medium-low flame, allowing the flavours to meld together. 7. Finishing Touch: Garnish with chopped coriander leaves to add freshness and colour. 8. Serving: Parwal Do Pyaza is now ready to be served hot. Plate it up and enjoy the delicious flavours and textures. For more information and many more recipes, Visit us at: https://www.chefajaychopra.com​ Facebook :  / ajaychoprachef   Twitter :   / mchefajaychopra   Instagram :   / chefajaychopra