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
Aloo Pyaz ki Sabji
Equipment
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 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
Instructions
Prepare veggies
- 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 a 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.
For Curry
- 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. Let it cook covered for 2-3 minutes.
- YOu can add water to make curry dilute if you like.
- Garnish with coriander leaves and serve hot with naan or rotis.
Notes
Prick the potatoes before frying them so that they get cooked from the inside also.
When you make this Restaurant style Potato Onion Curry recipe don’t forget to tag @whatscookingmom on Instagram and Facebook or use this hashtag #whatscookingmom
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Looks yum!
Thanks a lot, Karan.
I tried this recipe recently, and it turned out great! Thanks for sharing it!!
Thanks, Anu. So glad you liked it
Aloo pyaz ki sabji is an all time favourite. This looks good
Thanks a lot. It’s an awesome dish 🙂
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! 🙂
THanks Ishita. Yes it is quite popular in Jaipur. I am glad you liked the recipe 🙂
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… 😀
You are most welcome Ambika. Do let me know how it turns out 🙂
Hi!Nidhi
I tried your with slight variation but of course your recipe was the inspiration behind it… It turned awsummmmmmmm!!!!!!!! 😀 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!!!
Thanks Ambika.
Got the pics they are looking YUM 🙂
Ur recepie z awesome. Just d right taste i wanted in d dish. Me n my hubby simply loved it. Truly Amazing…. <3 <3
Thanks Hina. So glad to hear that 🙂
Thank u a lot….told in a simple way..my mother certainly learned a lot from Ur blog.
Thanks Ashutosh 🙂
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
I would love to hear how your aloo pyaz ki sabji turned out 🙂 Thanks for visiting.
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.
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.
for more good taste,add some pieceses of fried cheese & boiled peas.
Hey!
I tried it and let me tell you..it’s just amazing!!!! Very nice recipe!!
Really glad to hear that Sehal 🙂
I’m a student living in UK, I tried this and it didn’t turn out well !
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.
Maam Can I aad cauliflower and peas will it tast good
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.
Hi Nidhi,
I want to make dum aloo,plz let me know how to make that?
Regards
Amit Agrawal
For dum aloo generally some curd is added to the gravy. It is also not very thick. Skip the onions and adjust spices accordingly.
Hello maam,
want to ask that whether we have to cut the onions or boil it as a whole.
You have to boil it as a whole. Try to buy small sized onions.
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!!!!
Thanks vandana. I will definitely try to post more rajasthani recipes. you can bake potatoes in oven rather than deep frying. check my oven baked french fries post.
https://whatscookingmom.in/oven-baked-french-fries/
HI Nidhi,
My wife had a crack at your recipe. Turned out fantastic. Thanks! for the recipe.
Regards,
Kartik
Glad to hear that kartik. 🙂
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…
Thats Great Yathiraj. You are most welcome.
aloo pyaz sabzi was really delecious.now i wanna know more recipes.
Thanks Ariba. I would love to hear when you try some other recipe.
Onion fry karne a k boil karne a. Pls tell me….
onions ko boil karna hai aman.
Nidhi I find your blog very refreshing.Recipes are nice and and also its great to read your experience with every recipe.
Thanks for your encouraging words bhabhi. I am glad that you have liked the recipes.
This looks really tempting will definitely have to try
thanks gunjan. really appreciate your visit.