Potato and Parwar Cooked with Tomatoes

Potato and Parwar Cooked with Tomatoes

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Servings: 4
Calories: 183


  • 25 oz Potatoes diced
  • 7 oz Parwars parwal
  • 5 floz Mustard sarson oil
  • 2 Cloves laung
  • 2 Green cardamom choti elaichi
  • 1 Cinnamon dalchini, 1 inch stick
  • 1 Bay leaf tej patta
  • 5 Black peppercorns sabut kali mirch
  • 2 oz Tomatoes chopped
  • Salt to taste
  • 1 tsp Turmeric haldi powder
  • 1/2 tsp Red chilli powder
  • 8 floz Water


  • Heat the mustard oil in a Wok (kadhai); saute the potatoes and parwars. Drain the excess oil and keep aside.
  • To the same oil, add cloves, green cardamom, cinnamon stick, bay leaf, and black peppercorns. Saute for a few seconds and then add the tomatoes. Cook for 2 - 3 minutes.
  • Add salt, turmeric powder, red chilli powder, potatoes, and parwars. Stir for a few seconds.
  • Add water and cook till the potatoes are done and the water is absorbed.
Calories: 183 kcal
Carbohydrates: 37 g
Protein: 7 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 441 mg
Potassium: 911 mg
Fiber: 6 g
Sugar: 2 g
Vitamin A: 228 IU
Vitamin C: 52 mg
Calcium: 79 mg
Iron: 3 mg
Dishes Curries
Cuisine Indian
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