Wash the parwal. Peel the potatoes. Cut parwal and potatoes into wedges. Heat oil in a pan or kadhai. Deep Fry parwal and potatoes one by one until they cooked 80%.

Keep aside both.

Remove the half oil and in the remaining oil add cumin seeds saute few seconds then add finely chopped onion. Fry till they turn golden brown. Add ginger garlic paste and saute 1 minute.

Add green Chilli, add turmeric powder, coriander powder, red Chilli powder and salt. Mix and add 2tbsp water cooked the spices on medium flame till the oil has released.

Turn the flame low, Add whisk curd mix and cook on high flame for 2 minutes. Add chopped tomatoes and salt.cook for a minute.

Add 3-4 tbsp water cover and cook on medium flame till the tomato turn soft and mushy. Add fennel powder and garam masala powder.

Add dry fenugreek leaves, mix and cook for a minute. Now Tossed in diced onion and cook until the onion turn translucent

Finally add fry parwal and potato wedges. Mix nicely and cook for 4-5 minutes on medium to low flame. Add chopped coriander leaves. Give it a nice mix. Switch off the flame.

Parwal do pyaza is ready. Dish out and served hot with simple roti or paratha.