Jaipuri Aalu Pyaz ki Sabzi

 Potato recipes are everyone’s favorite. Baked potato or potato snacks are absolute crowd-pleasers. Likewise, this Indian potato recipe is also a winner. Fried potatoes are used for this recipe. Therefore, I like to use baby potatoes. You can quarter the regular potatoes and use it.

 Heavenly preparation using potatoes and onions, both white onions and red onions, cooked in a scrumptious curry, packed with flavors, is Jaipuri Aloo Pyaaz ki Sabzi. It is a rich potato curry from the state of Rajasthan wherein fried potatoes are cooked with onions in an onion, tomato and yogurt-based gravy.

 Uses of onions are more in this recipe and therefore we have used both the varieties of onions, white onions as well as red onions. 

 The flavors and texture of this curry are spectacular. Imagine melting-in-mouth potatoes with velvety onions and spicy tangy flavor. Each bite of this curry will surely make you go crazy. If you like any type of spicy curry, then you are gonna love this definitely!

  If you are visiting Jaipur and you decide that you want this curry for your next meal, then you have to be mentally prepared for the long queue you will have to face when you go to buy this curry at these points. And 95% of the people are local at this shop because they know where they would get the best flavors and taste. 🙂 And the funny part is that they don’t sell this Potato onion curry according to serving sizes, they sell it in Kilograms!

 Everyone wants to eat that curry, but nobody actually wants to go there to buy that Potato onion curry. It’s such an ordeal. They don’t deliver at home, so there is no other option other than going yourself to the shop. If you want to eat it, then someone will have to go to buy it. OR if not, you have to skip the idea of having that Potato onion curry for dinner. The first option is hard, but the second one is even harder. You can’t resist the idea of not having this curry.

Ingredients:

 

•  8 small potatoes peeled
•  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

 

Procedure:

 

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 ghee 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 ghee in a pan.
      
      
      
   9. Once the ghee 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 .
       
       
       
   17. Mix well and cook till ghee starts separating.
       
       
       
   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 butterand cream, 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!
       
       
       

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Note: The taste and aroma of this sabzi is heavenly. please don't make in any other oil if you want a mind blowing taste!

I served it with Khoba rotis.