Aloo Pyaz Sabzi
Easy and comforting Indian onion potato curry that is delicious with Rotis, Naan or rice.
Servings: 4
Calories: 172kcal
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
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.
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.
Nutrition
Calories: 172kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 999mg | Potassium: 707mg | Fiber: 5g | Sugar: 7g | Vitamin A: 421IU | Vitamin C: 28mg | Calcium: 82mg | Iron: 2mg
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