Aloo Pyaz ki Sabzi is the answer to all the weeknight curry woes. This simple homestyle Indian curry uses potatoes and onions. Serve this with Rotis or even rice for a hearty, homecooked meal.
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Potatoes, Onions
are simply indispensable. Can you imagine your pantry without them? There are days when we have just these two lying around. This curry recipe is for those times. Almost any variety of onions or potatoes work well for this recipe.
Naturally gluten free, this recipe can be easily made into a plant based dish too. Please read my variations for more details.
In my Baroda times, my cook taught me so many recipes that are common in Gujarat and Rajasthan. This recipe is one among them. According to her, it is commonly made in Jaipur regions.
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Ingredients
- A combination of potatoes and onions – use any kind here.
- Oil + basic Indian spices like cumin seeds to get our curry base going
- Onions, ginger and garlic along with tomatoes for the gravy
- Ground spices
- Yogurt – use vegan yogurt in a pinch for a plant based curry recipe
- Cilantro for garnishing
Shelf life, storage and freezing
- This curry keeps well in the fridge for 3 to 4 days when stored in an air tight container. Which makes it ideal for meal planning for the week.
- Freezing onion potato curry is very easy- Allow the curry to cool down fully. Divide into 1 cup portions. Transfer to freezer friendly containers, label and freeze.
- To thaw frozen curry, use the microwave. Or leave it in the fridge overnight and later reheat on gentle heat in a sauce pan before serving.
- Frozen potato curry keeps well for 1 month.
- You can make this curry 1 day ahead of time. The flavors develop beautifully and the dish becomes better the next day.
- Reheating this curry should always be done on low heat since it contains yogurt. Allow the curry to come to room temperature and then reheat gently.
Variations
- Use other vegetables – like bell peppers, cauliflower, peas or carrots to make this a more nutritious dish.
- Want a no tomato version? – Sure thing. This works just as well without the tomatoes too. Add 1/2 cup more yogurt than mentioned here to adjust the consistency of the curry.
- Make it spicier by adding 2 slit green chilis while sauteeing the onions along with ginger garlic paste.
Recipe Notes
- For this recipe, I have boiled the potatoes and onions over the stovetop. You can also use pressure cooker to quickly boil them.
- To make this fully plant based, use cashew or coconut yogurt instead of the regular dairy yogurt here.
- Whisk the yogurt to smooth and allow it to come to room temperature before stirring it into the curry. This helps in preventing the yogurt from curdling.
- Kasoori Methi flavors the curry beautifully. I highly recommend it but you may skip it if it is not easily available in your pantry. Instead, add more cilantro in the end.
How to make onion potato curry?
In a sauce pan, combine the peeled potatoes, chunks of onions and water. Bring this to a boil and continue to cook till the potatoes are fork tender. When done, set aside.
Heat oil in a heavy bottomed sauce pan with oil. Add the whole spices and wait for them to crackle. When done, add chopped onions along with ginger garlic paste.
Saute till the onions are pink and translucent. Now, add the spice powders along with salt. Stir to combine and cook on medium heat for 30 secs.
At this stage, drain the onions and potatoes. Add this to the sauce pan, mix gently to make sure that the spices coat them evenly.
Next, add the tomato puree and mix gently. Continue to cook on low heat until the raw smell of tomatoes goes away. This takes about 5 to 6 mins. Add Kasuri Methi after this and mix gently to combine.
Once done, take the curry off the heat, stir in the whisked yogurt and mix well. Return to the heat and simmer on low heat for 2 mins. Finish with Kasuri Methi and chopped cilantro.
Serve hot with Rotis, Parathas or some Naan.
Aloo Pyaz Sabzi
Equipment
- 2 sauce pans
Ingredients
- 300 grams Potatoes peeled and chopped into chunks
- 150 grams onions peeled and chopped into bite sized pieces
- 4 cups water
- 1.25 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf torn
- 3/4 cup finely chopped onions
- 1/5 tsp ginger garlic paste
- 2 green chilis serrano peppers are great here
- 1.5 tsp Salt or to taste
- 1 tsp ground turmeric
- 1.5 tsp ground coriander
- 1 tsp chili powder Add Kashmiri Chili powder for a less spicy version
- 1/4 tsp Garam masala
- 3/4 cup tomato puree I blended 2 tomatoes to do this. Canned tomato puree works just as well.
- 3/4 tsp Kasoori Methi crushed (this is dried fenugreek leaves, available at Indian grocers')
- 1/2 cup Yogurt whisked to smooth
- 1.5 tbsp cilantro chopped finely
Instructions
- In a sauce pan, combine the peeled potatoes, chunks of onions and water. Bring this to a boil and continue to cook till the potatoes are fork tender. When done, set aside.
- Heat oil in a heavy bottomed sauce pan with oil. Add the whole spices and wait for them to crackle. When done, add chopped onions along with ginger garlic paste.
- Saute till the onions are pink and translucent. Now, add the spice powders along with salt. Stir to combine and cook on medium heat for 30 secs.
- At this stage, drain the onions and potatoes. Add this to the sauce pan, mix gently to make sure that the spices coat them evenly.
- Next, add the tomato puree and mix gently. Continue to cook on low heat until the raw smell of tomatoes goes away. This takes about 5 to 6 mins.
- Once done, take the curry off the heat, stir in the whisked yogurt and mix well. Return to the heat and simmer on low heat for 2 mins. Finish with Kasuri Methi and chopped cilantro.
Notes
To make this fully plant based, use cashew or coconut yogurt instead of the regular dairy yogurt here.
Whisk the yogurt to smooth and allow it to come to room temperature before stirring it into the curry. This helps in preventing the yogurt from curdling.
Kasoori Methi flavors the curry beautifully. I highly recommend it but you may skip it if it is not easily available in your pantry. Instead, add more cilantro in the end.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Tried this recipe, It’s tasty and quick fix for dinner after a hectic day. Thanks for the recipe anu ka 😊
Glad you liked it da
This is really interesting. Never tried aloo and onion in this way. Will definitely try it out.