Aloo Potala Rasa / Aloo Parwal Curry


    I am always excited to pick parwal from the star bazaar in chennai.This authentic dish is prepared in the northeast part of India. It is traditionally cooked with mustard oil, the aroma of mustard oil complements the other flavors of this gravy really well . So here is the authentic oriya style recipe that will make your family and guests asking for more ...

    92 people made this


    • 12 to 15 parwal
    • 1 1/2 cup diced potatoes
    • 3/4 cup chopped onion
    • 3/4 cup chopped tomato
    • 1/4 tsp cumin seeds
    • 1 tbsp coriander powder
    • 1/2 tsp cummin powder
    • 1/8 tsp sugar
    • 1/4 tsp chilli powder
    • 1/4 tsp turmeric powder
    • 1 tsp garlic ginger paste
    • 1/2 tsp garam masala
    • 3 tbsp mustard oil (see the note)
    • 1/2 tsp himalayan salt or salt to taste.


    1. Wash the parwal and scrape them lightly with knife ,cut the ends and cut them half horizontally.
    2. Heat 1 tbsp oil in a pan and shallow fry the parwal on medium flame till they become little soft and golden brown. Keep aside.
    3. Then heat another 1 tbsp oil in the pan and shallow fry the diced potatos till they become little soft and golden brown and keep aside
    4. In the pressure cooker heat another tbsp oil , add cumin seeds when it splutter, add onion garlic ginger paste,turmeric powder and stir till light golden brown. Add tomatoes and cook till soft.
    5. Add all remaining powders,sugar,salt and stir until oil begins to saturate out of gravy.Then add the shallow fried parwal and potatoes and stir and blend the mixture with the veggies.
    6. Add one cup of water mix nicely and cover the lid ,pressure cook for three whistles.Once it cools open lid and switch on the flame again and bring it to a boil.Mash some potato chunks in the curry to make the gravy little thicker.Check the consistency if needed add a little water.
    7. Serve hot with rice or rotis.


    1.To cook food with mustard oil,first heat oil until the mustard oil begins to smoke otherwise the mustard oil would smell and spoils the dish. 2.Dont peel the skin of parwal completely otherwise it will become mushy. 3.Cooking with mustard oil is purely optional, but I prefer to cook my gravies with mustard oil for the authentic flavor and healthy benefits. 4.Parwal is normally is deep fried before using in the curry however I preferred to shallow fry.

    See it on my blog

    The exotic aloo parwal gravy

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    Reviews in English (3)


    I tried this recipe and it tastes awesome and reminds me of my mother.  -  15 Jan 2016


    Hi, This is not Rasa. This is simply the curry. Rasa is one which is cooked with 'Nadia Rasa' (i.e. coconut milk ).  -  13 Nov 2014


    Awesome  -  21 May 2018