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.
Ingredients2 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
Method- 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.