Aloo Parval Subzi
Aloo Parwal Sabzi or Aloo Potol Recipe is a popular Bengali Dish and has a blend of simple spices with aloo and parval. Pair with chapatis/rice
Ingredients
- 2 tbsp Mustard Oil
- 2 Tomatoes (cut)
- 250 g Parval (washed and cut)
- 1.5 Onions (cut)
- 1 Garlic (removed)
- 8 cloves Garlic (peeled)
- 100 g Potato (cut in cubes)
- 80 ml Water
- 1.25 tsp Turmeric (powder)
- 0.5 tsp Coriander Leaves (powder)
- 0.25 tsp Garam Masala (powder)
- 0.5 tsp Jeera (powder)
- 2 stems Coriander Leaves (minced)
- Salt (to taste)
- Green Chilli (to taste)
Instructions
Add initial ingredients to jar
Add 2 tbsp Mustard Oil, 2 cut Tomatoes, 250 g washed and cut Parval, 1.5 cut Onions, 1 removed Garlic, and 8 peeled cloves of Garlic to The Upliance 2.0 jar. The device will automatically heat the oil to 110°C for 2 minutes.
The device will now sauté and cook aromatics
The Upliance 2.0 will now sauté the aromatics for 5 minutes at 95°C with automatic stirring and scrape. Then it will cook the tomatoes and onions for an additional 290 minutes at 95°C with automatic stirring and scrape.
Add remaining ingredients to jar
Add 100 g cubed Potatoes, 80 ml Water, 1.25 tsp Turmeric powder, 0.5 tsp Coriander powder, 0.25 tsp Garam Masala, 0.5 tsp Jeera, and salt to taste to The Upliance 2.0 jar. The device will now cook the sabzi for 1200 minutes at 95°C with automatic stirring, followed by 5 minutes at 20°C with automatic stirring, and finally 900 minutes in rice cooker mode at 100°C with stir duty 6 and stir angle 140.
The dish is ready
Garnish with 2 minced stems of Coriander leaves. The Aloo Parval Sabzi is ready to be served. The Upliance 2.0 will keep the dish warm until you're ready.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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