Aloo Pyaaz ki Sabzi

🥗 Ingredients (for 3 people)

Main ingredients:

• Potatoes (aloo) – 3 medium, peeled & cubed

• Onions (pyaaz) – 2 medium, thinly sliced

• Green chilies – 2, slit lengthwise

• Ginger – 1 tsp, finely chopped (optional)

• Mustard oil or vegetable oil – 2 tbsp

Spices:

• Cumin seeds – ½ tsp

• Asafoetida (hing) – a pinch

• Coriander powder – 1 ½ tsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp (adjust to taste)

• Garam masala – ½ tsp

• Amchur (dry mango powder) – ½ tsp (optional for tanginess)

• Salt – to taste

For gravy (optional for semi-dry version):

• Chopped tomato – 1 medium (optional, traditional version is dry)

• Water – ½ cup (adjust as needed)

For garnish:

• Fresh coriander – 2 tbsp (chopped)

🥘 Step-by-Step Method

Heat oil & sauté base

1. Heat oil in a kadhai or pan (mustard oil gives authentic Rajasthani flavor).

2. Add cumin seeds and a pinch of hing. Let them splutter.

3. Add sliced onions and green chilies. Sauté till onions turn soft and light golden.

Add spices

1. Add coriander powder, turmeric, red chili powder, and salt.

2. Mix and fry the masala for 30 seconds on low flame.

3. (Optional) Add chopped tomatoes now if you prefer a slightly gravy-style sabzi.

Add potatoes & cook

1. Add the cubed potatoes, mix well to coat with spices.

2. Add about ½ cup water, cover, and cook on low-medium flame for 10–12 minutes, stirring occasionally.

3. When potatoes are soft and oil starts to separate, add garam masala and amchur powder.

4. Mix gently and cook uncovered for another 2–3 minutes.

Garnish & Serve

• Sprinkle chopped coriander on top.

• Serve hot with bajra roti, paratha, or simple jeera rice.

🌟 Tips for Authentic Rajasthani Flavor

• Use mustard oil for that earthy, traditional taste.

• Keep it semi-dry or dry — it’s usually not a runny curry.

• You can also add crushed coriander seeds and whole red chili for more aroma.

• In some Rajasthani homes, no tomato is used — only onions and spices.