Jaipuri Aloo Pyaaz Ki Sabzi - Potato Onion Curry

Jaipuri Aloo Pyaaz Ki Sabzi - Potato Onion Curry is made using fried potatoes and onions simmered in buttery and spicy tomato gravy. Pair with flatbreads.

Recipe Source Link:https://www.mygingergarlickitchen.com/jaipuri-aloo-pyaaz-ki-sabzi-potato-onion-curry-video-recipe/

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RECIPE INGREDIENTS

» For Jaipuri Aloo Pyaaz Ki Sabzi:

• 4 large or 8 small potatoes peeled
• 4 large or 8 small onions
• Oil for deep-frying
• 1 teaspoon salt
• 4 tablespoon oil / tel for cooking curry
• 1 teaspoon cumin seeds / jeera
• 1 bay leaf
• 3/4 cup onion paste / pyaaj ka paste
• 2 tablespoons ginger-garlic paste / adrak lehsun ka paste
• 3/4 cup tomato puree / tamatar ki puree
• 2 medium sized green chilies chopped
• Salt to taste
• 1 teaspoon kitchen king masala
• 1/2 tablespoon coriander powder / dhania powder
• 1/2 tablespoon kashmiri red chili powder / lal mirch powder
• 1/2 teaspoon turmeric powder / haldi powder
• 1/2 teaspoon garam masala powder
• 1 tablespoon butter
• 2 tablespoons greek yogurt or any thick yogurt
• 4 tablespoons fresh cream
• 1 tablespoon dried fenugreek leaves / kasuri methi
• 1/2 cup water, or as required
• Chopped cilantro (coriander) for garnish

RECIPE INSTRUCTIONS

» How To Make Jaipuri Aloo Pyaaz Ki Sabzi:

1. Cut onions into 4 pieces. Cut potatoes into 4 pieces and prick them with the fork.
2. Boil water in a pot and add salt to it.
3. Add potatoes and cook covered for 5-7 minutes.
4. Once potatoes are boiled, drain them on an absorbent paper and set aside to for 10 minutes so that excess liquid is absorbed.
5. Add onions to the same water and boil covered for 5-7 minutes.
6. Drain onions on an absorbent paper and set them aside for 10 minutes to absorb liquid.
7. Heat enough oil in a pan and deep-fry potatoes and onions until they are lightly golden. Once fried, drain them on an absorbent paper and keep aside.
8. Heat 4 tablespoons oil in a pan.
9. Once the oil is hot, add cumin seeds and bay leaf. When the seeds start to splutter add the onion paste.
10. Mix well until combined and sauté for 4-5 minutes over medium heat.
11. Add ginger-garlic paste, and green chilies. Mix again and cook for 2 minutes over medium heat.
12. Add kitchen king masala, coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala.
13. Mix well and cook for 2-3 minutes over medium heat.
14. Now, add tomato puree and salt.
15. Stir well and cook covered for 5 minutes over medium heat.
16. Add Kasuri methi along with yogurt and cream.
17. Mix well and cook for another minute.
18. Add water and mix well again.
19. Now add fried potatoes and fried onions. Toss them until fries potatoes and onions are coated well with the masala.
20. Add butter, and mix again. Cook covered for 3-4 minutes.
21. Add chopped coriander and mix well. Remove from heat.
22. Garnish jaipuri aloo pyaaz ki sabzi with Kasuri methi, coriander, and drizzle with some cream. Serve Jaipuri Aloo Pyaaz Ki Sabzi with hot naan, tandoori roti, or any other flatbread. Enjoy!

RECIPE NOTES

1. This recipe is for a spicy curry, but feel free to adjust spices according to your taste.
2. Add vegan cream, vegan butter, and vegan yogurt to make it vegan.