• Prep Time 20-25 minutes
  • Cook Time 25-30 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Parwals stuffed with spicy potato mixture and cooked in a flavourful gravy.


  • Parwals , ends sliced and scooped from both the sides – 12-13 no
  • Oil – 2 tbsp
  • Ginger, finely chopped – 1/2 inch
  • Green chillies, finely chopped – 2 no
  • Cashew nuts – 7-8 no
  • Raisins – 1 tbsp
  • Potatoes boiled, peeled and grated – 2-3 medium
  • Juice of – 1/4 lemon
  • Salt – to taste
  • Turmeric powder – a pinch
  • Red chilli powder – a pinch
  • For the gravy-
  • Oil – 2 tbsp
  • Onions, finely chopped – 3 medium
  • Ginger garlic paste – 1 tbsp
  • Tomatoes – 3 medium
  • Subzi masala – 1 1/2 tbsp
  • Red chilli powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Turmeric powder – a pinch
  • Salt – to taste
  • Cashew nut paste – 2 tsp
  • Garam masala powder – 1/2 tsp
  • Juice of – 1/2 lemon
  • A mint sprig for garnishing



  1. Heat 1 tbsp oil in a non stick pan. Add ginger, green chillies, cashew nuts, raisins and sauté for a minute. Transfer this filling into a bowl.
  2. Add potatoes, lemon juice and salt to the filling and mix well. Stuff this mixture into the parwals from both the sides.
  3. Heat the remaining oil in a non stick pan. Place the stuffed parwals in the pan and cook on low heat turning sides till crisp. Sprinkle a pinch of turmeric powder, salt and red chilli powder and switch off the heat.
  4. To make the gravy, heat oil in another non stick pan. Add onions and sauté for 4-5 minutes till translucent.
  5. Add ginger garlic paste and mix. Roughly chop the tomatoes, add to the pan and cook till pulpy.
  6. Add subzi masala, red chilli powder, cumin powder, turmeric powder and sauté for 1-2 minutes. Add salt, transfer the mixture into a mixer jar, add 1 1/2 cups water and grind into a purée.
  7. Heat another non stick pan. Transfer the ground purée into the pan. Add 1/2 cup water, cashew nut paste, mix well and cook till the gravy comes to a boil.
  8. Add the stuffed parwals, mix lightly and switch off the heat. Add garam masala powder, lemon juice and mix. Transfer into a serving plate, garnish with a mint sprig and serve hot.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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