Aloo Do Pyaza Recipe
A hearty aloo recipe with generous amount of crunchy onions, tomato paste and a burst of aromatic spices which makes this recipe more tempting and served with paratha or tandoori roti.
Prep Time 15 mins
Cook Time 15 mins
Recipe Servings 2
Ingredients:
- 3 Medium Sized Potatoes, Cooked
- 2 Medium Sized Onions
- 3 Medium Sized Tomatoes
- 2 Bay Leaves
- 1 Tsp. Cumin Seeds
- 2 Green Chilies, finely chopped
- 1/2 Tsp. Ginger, grated
- Salt to taste
- 1 Tsp. Coriander Powder
- 1/2 Tsp. Red Chili Powder
- 1/2 Tsp. Turmeric Powder
- 1/4 Tsp. Garam Masala
- 4 Tbsp. Purti Soyalite Oil
- Green Coriander Leaves, Chopped
How to Make Aloo Do Pyaza
- Cut the potatoes into 1 inch cubes and deep fry them in sufficient hot oil. Drain and keep aside.
- Finely chop the 1 tomato and prepare fine paste of remaining two tomatoes.
- Finely chop the 1 onion and cut remaining onion into 4 equal parts and separate the layers.
- Heat the oil in pan and shallow fry the onion layers. Drain the fried onion layers on separate plate.
- Add the cumin seeds and bay leaf into same pan. When they start crackle, add chopped green chilies and grated ginger, stir few seconds.
- Add chopped onion and sauté until to light brown. Add tomato paste and cook until to oil separates.
- Add coriander powder, red chili powder, turmeric powder, garam masala, salt and mix well. Cook for few minutes and add fried onions and potato cubes and mix well.
- Garnish with fresh coriander leaves and serve hot with chapatti and curd.
Notes: You can adjust the green chili and red chili as per your taste. To increase the richness, add some cream or curd into gravy.
