As Required For Ganishing Fried onions (beresta) for garnising
3 tbsp Ghee
Directions : Parwal Rezala Recipe
STEP 1.Wash, peel Parwals, slit top to centre of parwals. Marinate with salt & keep aside for 10 min.
STEP 2.Heat 1 tbsp ghee in a pan fry parwals until soft. Take out & keep aside
STEP 3.Heat 1 tsp of ghee in a pan fry makhanas & keep aside.
STEP 4.Heat 2 tbsp ghee in another pan, fry dry red chillies & keep aside. In the same pan add whole Caraway seeds, whole black peppers, whole garam masalas, bay leaves fry for a min. Then add ginger garlic paste & coriander powder fry for 2-3 min. Add boiled Onion paste cook for 3-4 min. Now add melon seeds paste, cashew nuts paste & smooth curd cook on medium flame until oil separate from masalas. After that add salt, sugar and water as required. Gravy should not be too thick or too runny. Bring to a boil, then add fryed Parwals & fried makhanas. Cover & cook on low flame for 5 min.
STEP 5.After that add coconut milk & nutmeg powder, mace powder, white pepper powder, kabab chini powder, garam masala powder. Give a stir & finally add kewda water & fried dry red chillies.
STEP 6.Switch off the flame. Take out into a serving dish garnish with beresta or fried onions & fried dry red chillies.
STEP 7.This dish goes well with Naan, Basanti pulao or veg Biriyani.
Nutrition value
272
calories per serving
13 g Fat9 g Protein32 g Carbs10 g FiberOther
Current Totals
13 g Fat
9 g Protein
32 g Carbs
10 g Fiber
MacroNutrients
Carbs
32 g
Protein
9 g
Fiber
10 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
167 mg
Iron
4 mg
Vitamin A
385 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
80 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
135 mg
Manganese
2 mg
Phosphorus
244 mg
Selenium
8 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
