Tuesday, April 22, 2014

Potato and onion curry (aloo-pyaz ki sabzi)

This dish transforms the everyday veggies like potatoes and onions into a delicacy. The spices are intense and completely blended. It has rich aroma which fills the house with warmth. This is an occasional indulgence as it is rather heavy. 

I don't know the origin of the recipe, but we used to eat this in winter weddings in our hometown. It was so tasty that we skipped the whole bouquet just to hog on this one.

I've made a few changes and reduced the use of oil. 
Serves 2 very hungry mortals :)
Recipe adapted from Supriya's blog
You will need: 
  1. Potatoes - 1 large
  2. Onions - 4 small onions+2 medium sized onions (since i did not have baby onions, i just removed the outer layers of normal sized potatoes and used them to blend for the gravy)
  3. Tomatoes - 3
  4. Garlic - 7 cloves (you can use less if you want less garlicky flavor)
  5. Ginger - 1" piece
  6. Green chillies - 1
  7. Curd - 3/4 cup (preferably sour)
  8. Black Cardamom (badi ilaichi) - 1
  9. Cinnamon (Dalchini) - 1 stick
  10. Peppercorns (kali mirch) - 2-3 corns
  11. Cloves (laung) - 2
  12. Salt - to taste
  13. Red chilli powder - 1  tsp
  14. Coriander powder - 1 tsp
  15. Turmeric powder - 1/2 tsp
  16. Garam masala - 1 tsp
  17. cumin seeds - 1/2 tsp
  18. Asafoetida (hing) - 1 pinch
  19. Oil to fry
  20. Fresh coriander to garnish
How to:

  1. Remove the peel of small onions and make a slit lengthwise
  2. Boil the potatoes. Peel and cut them into big pieces.
  3. Heat oil in a pan and deep fry the small onions. Keep aside. 
  4. Make fine paste of the medium onions, tomatoes, green chillies, garlic, and ginger in a mixer.
  5. Heat 2 tbsp of oil in a pan. Add asafoetida and cumin seeds and temper
  6. Add the tomato-onion paste. Cover and cook well for 30 minutes. Stir occasionally and add water if needed
  7. Tie the cardamom, cinnamon sticks, peppercorns and cloves in a muslin cloth and add to the pan
  8. Mix the remaining spices in the curd. Add this to the pan and mix well.
  9. Cover and cook for another 30 minutes till the oil leaves sides. Stir occasionally and add water when needed.
  10. Remove the muslin cloth of spices.
  11. Add the boiled potatoes and onions and cook for another 15-20 minutes.
  12. Garnish with fresh coriander and serve hot with rotis or laccha parantha.

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