Rajasthani Aloo Pyaaz ki Sabzi
Ingredients:
- 1/2 kg Potatoes
- 1/2 kg Onions
- 7-8 Cloves Garlic
- 2 Green chillies
- 1 inch Ginger
- 1/2 kg Tomatoes
- 1 tsp Cumin seeds
- 2 Bay leaves
- 1/4 tsp Asafoetida (Hing) powder
- 1 tbsp Chilli powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Garam Masala
- 250 ml Yogurt , beaten
- 1/2 cup Fresh cream
- Coriander leaves for garnishing
- Ghee - 3 tbsps, and for deep frying
- Salt to taste
Method:
- Peel and wash the potatoes and 1/4 kg onions, slice the potatoes if big in size or you can take small baby potatoes and set aside.
- Grind the tomatoes into a fine puree and set aside.
- Grind the remaining onions and garlic into a fine paste & set aside.
- Grind the green chillies and ginger into a fine paste & set aside.
- Heat ghee for deep frying in a pan, add the potatoes & onions, a few at a time, and deep fry until golden. Remove on an absorbent paper and set aside.
- Heat 3 tbsps ghee in a pan and add the cumin, asafoetida and bay leaves.
- Add the onion-garlic paste and saute until the aroma rises and the raw smell disappears.
- Now add the chillies-ginger paste and the remaining spices and saute for a few minutes.
- Add the tomato puree & cook until well cooked. Add the yogurt & cream and saute until the ghee separates.
- Add the fried potatoes and onions and cook for a few minutes. Add little water if too dry.
- Take off flame & garnish with chopped coriander leaves.
- Serve hot with Parathas known as Tikkads in Rajasthan.