Pyaz ki Aloo
(Potato with onion)
Pyaz ki aloo (potato with onion gravy) is all time favorite in Northern part of India. It is very simple and delicious curry, one will never get bored with it, and just the smell of it can make you hungry.
In this dish potatoes simmered in spicy gravy made by onion, garlic tomatoes and yogurt. In Hindi Language onion is known as Pyaj and potato is called aloo, hence it is known as aloo pyaz ki Aloo.
Potato is one of the staple foods and all most everyone loves potato. The potato contains vitamins and minerals but nutritionally best known for its carbohydrate content.
In India Aloo ki sabzi is the most popular potato dish. This simple dish is cooked with so many different ways. Every household has its own unique way of cooking. Pyaz ki aloo is one of the delicious versions of aloo ki sabzi. It is usually served with Chapatti and Poories.
In this dish potatoes simmered in spicy gravy made by onion, garlic tomatoes and yogurt. In Hindi Language onion is known as Pyaj and potato is called aloo, hence it is known as aloo pyaz ki Aloo.
Potato is one of the staple foods and all most everyone loves potato. The potato contains vitamins and minerals but nutritionally best known for its carbohydrate content.
In India Aloo ki sabzi is the most popular potato dish. This simple dish is cooked with so many different ways. Every household has its own unique way of cooking. Pyaz ki aloo is one of the delicious versions of aloo ki sabzi. It is usually served with Chapatti and Poories.
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Ingredients:
3 Medium size potatoes 2 Medium size onions 2 Teaspoons minced Garlic 2 Medium size ripe Tomato or 2 tablespoons tomato sauce 1 Tablespoon grated fresh Ginger 1 Medium green chili – chopped 3 Tablespoons plain yogurt (optional) 2 Teaspoons Coriander powder ½ Teaspoons Red chili powder ½ Teaspoons Turmeric powder 2 Small Bay leaves ½ Teaspoon Garam masala powder or to your taste 4 Tablespoons vegetable oil 1½ Teaspoon salt or to your taste 3 Tablespoons chopped coriander leaves Cooking measurement conversion Measurement converter |
Potatoes, Onions, Tomatoes
Green chili, Ginger, Garlic, Coriander leaves, Bay leaves And Yogurt 
Chopped potatoes
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Directions:
1. Peel and wash the potatoes.
1. Peel and wash the potatoes.
Wash the Potatoes
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Peel Potatoes
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2. Chop the potatoes into wedges or the any size or shape you prefer. Keep the
Potatoes in the water so that they do not change color.
Potatoes in the water so that they do not change color.
Chop potatoes
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Keep the chopped Potatoes in water
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3. Use a food chopper or blender to mince the onions and garlic. Mixture should
be coarse.
4. On high heat add oil in a nonstick frying pan or in a sauce pan, add minced
Onions and Garlic and sauté, while periodically stirring. Onions will have a lot
of water so for the first 8 to 10 minutes keep the heat high so that all the onion
water evaporates quickly.
be coarse.
4. On high heat add oil in a nonstick frying pan or in a sauce pan, add minced
Onions and Garlic and sauté, while periodically stirring. Onions will have a lot
of water so for the first 8 to 10 minutes keep the heat high so that all the onion
water evaporates quickly.
In a chopper mince onions & Garlic
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In a pan add oil, minced onions & garlic
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5. While onion mixture cooks add the Tomato to the same food chopper or
blender and puree.
blender and puree.
Puree Tomatoes
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Tomato Puree
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6. Once the onion water has evaporated turn the heat down to medium and let the
Onions fry for 8 to 9 minutes, frequently stir the Onions
7. Once Onions become light brown add Coriander powder, Red chili powder,
Turmeric powder and mix with the fried onions and fry for few seconds.
Onions fry for 8 to 9 minutes, frequently stir the Onions
7. Once Onions become light brown add Coriander powder, Red chili powder,
Turmeric powder and mix with the fried onions and fry for few seconds.
Onions become light brown
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Add Coriander powder, Red chili powder & Turmeric powder
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8. Add Tomato puree and Yogurt. With the Tomato puree and Yogurt Onion
masala become watery turn the heat high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down. Keep stirring the onion
masala frequently.
masala become watery turn the heat high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down. Keep stirring the onion
masala frequently.
Mix spices with fried onions
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Add Tomato Puree & mix
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9. In about 5 to 6 minutes Tomato puree, Yogurt and onion will blend together.
10. Once all the water has evaporated and you see the oil in the pan that means
onion masala is done.
10. Once all the water has evaporated and you see the oil in the pan that means
onion masala is done.
Mix tomato puree with fried onions & spices
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Add yogurt
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Mix Yogurt well with all the ingredients
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Onion masala is done
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11. Add chopped Potatoes , Bay leaves and salt and mix with Onion masala.
Add Potatoes, salt & Bay leaves in Onion Masala
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Mix Potatoes with onion Masala
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12. Add 4 cups of water mix all the ingredients together, cover the pan and cook on medium heat, for 20 to 25 minutes or until potatoes become tender. Keep stirring periodically.
Add water and mix
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Cover the pan and cook
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13. Once potatoes become soft add grated Ginger, chopped Green Chilies and
Garam masala and mix and cook for 5 minutes, if gravy looks too thick
add more water, if it is too watery then cook little longer.
Garam masala and mix and cook for 5 minutes, if gravy looks too thick
add more water, if it is too watery then cook little longer.
Check if potatoes become tender
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Add grated Ginger & Chopped Green chilies
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Mix Ginger & green chilies with gravy
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Add Garam masala and mix
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14. Once you have the desired constancy of gravy turn the stove off.
15. When ready to serve transfer the curry in a serving dish and garnish with chopped coriander leaves.
15. When ready to serve transfer the curry in a serving dish and garnish with chopped coriander leaves.
Pyaz ki Aloo are cooked
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Pyaz ki Aloo
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Tips:
1. For variation you can first fry the potatoes then add to gravy.Wash and peel the potatoes into 4 pieces and prick all over with a fork and dry them with the paper towel or a kitchen towel. Heat the oil in a frying pan, then fry the potatoes on medium heat till browned on all sides, once they become brown take them off the hot oil and place them over the plate on a paper towel so that all the extra oil observed.
1. For variation you can first fry the potatoes then add to gravy.Wash and peel the potatoes into 4 pieces and prick all over with a fork and dry them with the paper towel or a kitchen towel. Heat the oil in a frying pan, then fry the potatoes on medium heat till browned on all sides, once they become brown take them off the hot oil and place them over the plate on a paper towel so that all the extra oil observed.
Add Potatoes in oil & fry
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Potatoes are fried
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2. If you prefer to cook potatoes in the pressure cooker then you may.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipe:
Dum aloo Aloo tamater (Potatoes with tomatoes)
Egg curry (Ande ki sabzi) Pumpkin curry (kaddu ki sabzi)
Palak paneer (Spinach with paneer) Chole (Chick peas)
Okra (Bhindi) Stuffed eggplants (Bharwa baingan)
How to make and freeze onion masala
Dum aloo Aloo tamater (Potatoes with tomatoes)
Egg curry (Ande ki sabzi) Pumpkin curry (kaddu ki sabzi)
Palak paneer (Spinach with paneer) Chole (Chick peas)
Okra (Bhindi) Stuffed eggplants (Bharwa baingan)
How to make and freeze onion masala
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