Parwal Butter Masala

Name: Parwal Butter Masala
Total time: 1500 s
Yield: 2-3 people
Cuisine: Indian
Ingredients: 6-7 parwals, scraped and slightly slit from both ends; 2 tbsp. oil; 2 tbsp. butter; 1 " cinnamon stick; 2 green cardamoms; 4 cloves; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tsp. green chilli paste; 1 tsp. coriander powder; 1 tsp. cumin powder; 1 tsp. garam masala powder; 1 tbsp. Kashmiri red chilli powder; to taste salt; 1/2 cup tomato puree; 1/2 cup beaten yoghurt; 1 tbsp. coriander leaves, chopped; 1 tsp. kasuri methi, crushed

Bethica Das @kitchen_flavours

Sharjah (UAE)

#new - When there can be Chicken Butter Masala and Paneer Butter Masala, then why not Parwal Butter Masala. So made use of this seasonal vegetable, but with a slight twist. I added some beaten yoghurt instead of the cream that is traditionally used as I wanted to keep the gravy light to suit my palate.

The end product turned out real yummy and lip smacking. The butter and the chilli powder can be adjusted according to your preference. It can be enjoyed with any form of rice or Indian bread. My preference is with rice.

Bethica Das @kitchen_flavours

Saved

Ingredients

20-25 minutes

2-3 people

6-7parwals, scraped and slightly slit from both ends
2 tbsp.oil
2 tbsp.butter
1" cinnamon stick
2green cardamoms
4cloves
1onion, chopped
1 tsp.ginger-garlic paste
1 tsp.green chilli paste
1 tsp.coriander powder
1 tsp.cumin powder
1 tsp.garam masala powder
1 tbsp.Kashmiri red chilli powder
to tastesalt
1/2 cuptomato puree
1/2 cupbeaten yoghurt
1 tbsp.coriander leaves, chopped
1 tsp.kasuri methi, crushed

Saved

Steps

20-25 minutes

1

Heat oil and 1 tbsp. butter in a pan. Fry the slit parwals till light golden in colour. Drain and keep aside.
2

Temper the same oil with cinnamon, cardamoms & cloves. Add the
onion and saute till light brown.
3

Add the ginger-garlic paste and green chilli paste. Give it a stir.
4

Then add all the dry spices. Mix well.
5

Add the tomato puree. Mix well and saute till the oil separates.
6

Then add the yoghurt and keep stirring for a minute.
7

Add 1/2 cup water & the fried parwals. Cover and simmer for 4-5
minutes or till the parwals turn soft.
8

When done, add the remaining butter, kasuri methi & coriander leaves.
9

Serve as a side dish with any form of rice or Indian bread.