Aloo pyaz ki sabji (potato onion gravy)

Name: Aloo Pyaz ki Sabji
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 large potatoes (or 4 small potatoes); 4 small onions (smaller the better); oil for frying; 1 onion; 3 tomatoes; 2 green chilies; 1 tbsp ginger; 4-5 cloves garlic; 2 tbsp oil; 2 bay leaves; 1 tsp cumin seeds; salt to taste; ½ tsp red chilies; ¼ tsp turmeric; ¼ tsp garam masala; ½ tsp coriander powder; ¼ tsp heeng (asafoetida); fresh coriander leaves to garnish

January 31, 2012 by Nidhi 49 Comments

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Aloo pyaz ki sabji ( potato onion gravy) is a very popular dish in 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.

I boil Onions instead of frying them and it gives curry the same taste. For this dish, Potatoes taste best when deep-fried in my opinion. You can also roast them to avoid frying. It is your personal choice.
The potatoes and Onions become so flavorful that you can eat this curry without any flatbread also.

There is a very famous Dhaba in Jaipur which serves the best Aloo Pyaz ki sabzi. It is seriously finger-licking good. Our love for this Indian Curry started from there. It has become one of the most favorite Indian curries of my Family along with Paneer Butter Masala, Malai Kofta, and Paneer Jalfrezi.

You can order it in any restaurant or Dhaba. It’s a spicy high Calory dish but it will really make your meal so so special. It is simply awesome with Tikkad, Missi Roti, or Naan.
Tikkad is a special Rajasthani flatbread made with wheat flour and Bengal Gram Flour.

Ingredients for Dhaba style Aloo Pyaz ki sabzi

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

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

For tadka( tempering)
2 tbsp oil
2 bay leaves
1 tsp cumin seeds
salt to taste
½ tsp red chilies
¼ tsp turmeric
¼ tsp garam masala
½ tsp coriander powder
¼ tsp Heeng ( asafoetida)
fresh coriander leaves to garnish

To make Dhaba style 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.

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.

Other Indian Curry Recipes from the Blog

Malai Kofta
Paneer Butter masala
Lobia Masala
Rajma Masala