Aloo Pyaz ki Sabji
Potato Onion Curry is a very popular dish of Rajasthan, India. Rajasthani cuisine is has a very unique flavor and is generally spicy.
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Servings: 2 people
Equipment
Kadhai
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.
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Notes
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.
Prick the potatoes before frying them so that they get cooked from the inside also.