Aloo pyaz ki sabji (potato onion gravy)


Aloo pyaz ki sabji( potato onion gravy) is a very popular dish of rajasthan, india. Rajasthani cuisine has a very unique flavour 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 sauted 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
serves 2

Ingredients:
2 large potatoes( or 4 small potatoes)
4 small onions ( smaller the better)
oil for frying

For gravy:
1 onion
3 tomatoes
2 green chillies
1 tbsp ginger
4-5 cloves garlic

For tadka( tempering)
2 tbsp oil
2 bay leaves
1 tsp cumin seeds
salt to taste
½ tps red chillies
¼ tsp turmeric
¼ tsp garam masala
½ tsp coriander powder
¼ tsp heeng ( asafoetida)
fresh corriander leaves to garnish
water as required

To make aloo pyaz ki sabji
Wash and peel the potatoes. Cut them in desired shape or if you are using baby potatoes keep them as whole.  Prick them all over with fork. Deep fry /shallow fry potatoes in 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 corriander leaves and serve hot with naan or rotis.

Tips:

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.

 

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40 Responses to Aloo pyaz ki sabji (potato onion gravy)

  1. ishita says:

    hi nidhi! i really loved your recipe..:) this sabji and bejar ki roti is very famous in jaipur…and its tasty as well,i was looking for this recipe since a month but thanks to you…this a amazingly awesome!! now i got to know how they make it… thanks again for it! :)

  2. Ambika says:

    Hi! Nidhi
    Today I wanted to make the typical Rajasthani aloo pyaz ki sabzi. Browsed so many but was not satisfied with neither the ingredients nor the process. Was juz about to give up wen saw your recipe. It seems to be most authentic. :) Will let u know by tomorrow how it came across. Though I might consider to add fried cottage cheese (paneer) to make it more restaurant style… ;) Thanks for providing the recipe of course… :D

    • Nidhi says:

      You are most welcome Ambika. Do let me know how it turns out :-)

      • Ambi says:

        Hi!Nidhi
        I tried your with slight variation but of course your recipe was the inspiration behind it… It turned awsummmmmmmm!!!!!!!! :D I add some cubes of cottage cheese (paneer) but avoided frying them to cut less on the calorie… ;) Also i added juz 2 medium sized tomatoes instead of 3 to make it a lil less tangy… Still it tasted good. I really liked your idea of boiling the onion n adding it as it was a great taste changer. Thanks once again for the wonderful recipe. :) Looking forward for more such recipes!!!

  3. hina says:

    Ur recepie z awesome. Just d right taste i wanted in d dish. Me n my hubby simply loved it. Truly Amazing…. <3 <3

  4. ashutosh says:

    Thank u a lot….told in a simple way..my mother certainly learned a lot from Ur blog.

  5. Sanjay says:

    Nidhi, I was long looking for a recipe for this very delicious dish that I once had in one ‘GOTE’ is Jaipur. Had tried it several times by myself, but couldn’t match that taste. The photo on your post looks like that one! I’ll definitely prepare this with your receipe tomorrow and will revert back to you with my comments.
    Cheers in advance!
    Sanjay
    Sanjay recently posted…Choco mawa rollsMy Profile

    • Nidhi says:

      I would love to hear how your aloo pyaz ki sabji turned out :-) Thanks for visiting.

      • Sanjay says:

        I had a go with the aloo-pyaj ki subji. My wife said: ‘not bad’. Well, I made the dish for over four persons, and thinking that I’ve added less of tomatoes, added a bit of tomato sauce. It came out a little sweet in taste. Otherwise, it was good! I would re-cook soon.
        Anyway, what’s the secret of getting a good gravy. Does one need to cook gravy for a prolonged time? I added seven tbsp of oil to one and a half large oninon and three and a half medium sized tomatoes, but the oil didn’t came out after say 20 minutes of cooking.
        Anyway, kids said I may try again with a less sweet recipe.
        Cheers!
        S.
        Sanjay recently posted…Choco mawa rollsMy Profile

        • Nidhi says:

          Hi sanjay. Thanks for the feedback. You are right about th sauce that might have given it a sweet taste which does not go well in this recipe.
          Sometimes oil does not come on top but the gravy comes together. That is also a sign that gravy is ready. If we grind onions and tomatoes together then it takes around 15 minutes for gravy to be ready. You have added a lot of oil so oil should have come on top sooner.
          you can also saute onions first and then grind them with tomatoes. That way gravy will leave oil sooner. If you try again please let me know how it was.

  6. kartik bansal says:

    for more good taste,add some pieceses of fried cheese & boiled peas.

  7. Sehal says:

    Hey!
    I tried it and let me tell you..it’s just amazing!!!! Very nice recipe!!

  8. amit says:

    I’m a student living in UK, I tried this and it didn’t turn out well !

    • Nidhi says:

      Hi Amit. Please clarify what exactly did you not like about it. May be I can help. you can adjust the spices according to your taste.

  9. Rupsi says:

    Maam Can I aad cauliflower and peas will it tast good

    • Nidhi says:

      You can fry Cauliflower and boil Peas and then add them in the gravy along with potato and onions. It will be more like aloo gobhi ki sabji then.

      • Amit Agrawal says:

        Hi Nidhi,
        I want to make dum aloo,plz let me know how to make that?

        Regards
        Amit Agrawal

        • Nidhi says:

          For dum aloo generally some curd is added to the gravy. It is also not very thick. Skip the onions and adjust spices accordingly.

  10. Arpit says:

    Hello maam,
    want to ask that whether we have to cut the onions or boil it as a whole.

  11. Vandana says:

    Hi Nidhi..loved the recipy..it was asaviour for me since my husband is from Rajasthan! he LOVED it!!!!..please post some more rajasthani cuisines…i would also suggest for healthier options…(since this one requires deep frying)
    Keep up the good work!!!!

    • Nidhi says:

      Thanks vandana. I will definitely try to post more rajasthani recipes. you can bake onions in oven rather than deep frying. check my oven baked french fries post.

  12. Kartik says:

    HI Nidhi,

    My wife had a crack at your recipe. Turned out fantastic. Thanks! for the recipe.

    Regards,
    Kartik

  13. Pingback: Oven baked French fries | | whatscookingmom.inwhatscookingmom.in

  14. Yathiraj says:

    I tried this and turned out very well. I didn’t have mixer/grinder to prepare the paste but still I managed somehow to grind.
    Finally, the taste was very good… Thanks for the post…

  15. Ariba says:

    aloo pyaz sabzi was really delecious.now i wanna know more recipes.

  16. Aman rai says:

    Onion fry karne a k boil karne a. Pls tell me….

  17. Vani says:

    Nidhi I find your blog very refreshing.Recipes are nice and and also its great to read your experience with every recipe.

  18. Gunjan says:

    This looks really tempting will definitely have to try

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