Sabut Aloo Pyaz Ki Sabji

Published On May 6, 2022
By Vijay Haldiya
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Prep Time
5 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING ONION PUREE :
Onion / Pyaz - 2 Chopped
Garlic / Lahsun - 8 to 10 Cloves (optional)
Green chilli / Hari mirchi - 2 Chopped
Ginger / Adrakh - 1 Inch chopped
Water - As required
FOR PREPARING TOMATO PUREE :
Tomato / Tamatar - 2 Chopped
Cashew / Kaju - 5 to 6 chopped
FOR FRYING POTATO AND ONION :
Baby potato / Aloo - 12 to 15
Baby onion / Pyaz - 14 to 16
Oil - For frying
FOR PREPARING SABUT ALOO PYAZ KI SABJI :
Clarified butter / Ghee - 2 Tablespoons
Cumin seeds / Jeera - 1 Teaspoon
Asafoetida / Hing - A pinch
Bay leaf / Tej patta - 1
Cardamom / Elaichi - 2
Cinnamon stick / Dalchini - 1
Cloves / Laung - 2
Turmeric powder / Haldi powder - 1/2 Teaspoon
Red Chilli Powder/ Lal Mirch Powder - 1 Teaspoon
All spice mix powder / Garam Masala - 1/2 Teaspoon
Coriander powder / Dhaniya powder - 2 Teaspoon
Curd / Dahi - 1/2 Cup whisked
Water - As required
Green chilli / Hari mirchi - 2 Slited
Dry fenugreek leaves / Kasuri methi - 1 Teaspoon
Salt - As per taste
Coriander leaves / Hara dhaniya - A handful

Instructions

FOR PREPARING ONION PUREE :
Take onion, garlic, ginger, green chilli, and little water in a grinding jar. Grind it for a few seconds and prepare its puree. Keep it aside.
FOR PREPARING TOMATO PUREE :
Take tomato and cashew in a grinding jar. Grind it for a few seconds and prepare its puree. Keep it aside.
FOR FRYING POTATO AND ONION :
Parboil potato in a pressure cooker till 1 whistle. Then peel it.
Meanwhile, heat oil in a pan for frying. Place the parboiled potato into the hot oil. Fry it on medium flame. Deep fry it until become crispy and golden brown. Then, take it out on a plate using a slotted spoon. Keep it aside.
Peel onion. Don't chop the top part of the onion.
Meanwhile, heat oil in a pan for frying. Place onion into the hot oil. Then, immediately take it out on a plate using a slotted spoon.
The onion should be immediately taken out while frying otherwise, it will become softer. Keep it aside.
FOR PREPARING SABUT ALOO PYAZ KI SABJI :
Heat ghee in a pan. Add cumin seeds, asafoetida, bay leaf, cardamom, cinnamon stick, cloves, and prepared onion puree. Mix well.
Saute it for 15 to 20 minutes on medium flame till it becomes a nice golden brown.
Then add prepared tomato puree. Mix well and saute it for 1 to 2 minutes on medium flame.
Now add turmeric powder, red chilli powder, all spice mix powder, and coriander powder. Mix well and saute it for 3 to 4 minutes on medium flame till ghee separates.
Now keep the flame low and add curd. Keep stirring continuously for 2 to 3 minutes. Then add little water. Mix well.
Add fried potato and onion. Then add green chilli, dry fenugreek leaves by rubbing between palms, salt, and coriander leaves. Mix well.
Once done, take it out to a serving bowl.
'Sabut Aloo Pyaz Ki Sabji' is ready to be served with tikkad.