Aloo pyaz ki sabji ( potato onion gravy) is a very popular dish of Rajasthan, India. Rajasthani cuisine has a unique flavor and is generally spicy( well suits me fine 😉 I am definitely not complaining). This dish is prepared in a very special way. Potatoes and onion are deep fried and then sauteed in a thick gravy. A real treat for potato and onion lovers.
How to make aloo pyaz ki sabji ( potato onion curry)
Preparation time: 10 minutes
Cooking time: 20 minutes
2 large potatoes( or 4 small potatoes)
4 small onions ( smaller the better)
oil for frying
2 green chilies
1 tbsp ginger
4-5 cloves garlic
For tadka( tempering)
2 tbsp oil
2 bay leaves
1 tsp cumin seeds
½ tsp red chilies
salt to taste
¼ tsp turmeric
¼ tsp garam masala
one tsp coriander powder
¼ tsp heeng ( asafoetida)
fresh coriander leaves to garnish
water as required
To make aloo pyaz ki sabji
Wash and peel the potatoes. Cut them in the desired shape or if you are using baby potatoes keep them as a whole. Prick them all over with the fork. Deep fry /shallow fry potatoes in the pan. Drain on paper and keep aside.
Put onions in boiling water and let them boil till they become transparent.
I did not have small onions when I made this dish but it is always better to use small onions for this recipe.
grind all the ingredients for gravy into a smooth paste.
Heat oil in a pan. Add heeng and cumin seeds. When cumin seeds start to sizzle, add bay leaves and spices( except garam masala) to the oil. Quickly add the gravy paste while stirring continuously. Keep stirring till the oil floats on top of the gravy. Add potatoes, onions and garam masala and mix well. Add water but take care that the gravy should be thick. Let it cook covered for 2-3 minutes.
Garnish with coriander leaves and serve hot with naan or rotis.
Try to use small potatoes and onions for this recipe.
Prick the potatoes before frying them so that they get cooked from the inside also.