Recipe: Delicious Aloo pyaaz ki sabzi

Aloo pyaaz ki sabzi. Aloo Pyaaz Ki Sabzi is a delicious and simple sabzi from the Rajasthani cuisine. Aloo Pyaaz Ki Sabzi is a quick and easy yet a mouthwatering preparation. This uses very simple ingredients like onion, potato, tomato and some spices.

Put them in a bowl of water till further use. This will prevent the potatoes from getting black. Like my previous post on toor daal. side dish made from potato is a must for many house hold in India. You can cook Aloo pyaaz ki sabzi using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Aloo pyaaz ki sabzi

1. Prepare of Onion.
2. Prepare of Tomato.
3. Prepare of Garam masala.
4. You need of Ginger garlic paste.
5. Prepare of Potatoes.
6. It's of Bay leaf.

Daal , Rice and Aloo ki sabzi is all that you need , especially in summers. We had a hectic week and weekend turned out to be even more stressful as dad in law was not well. So i decided to go for a simple meal. In a large wok or kadhai, heat oil and add cumin seeds.

Aloo pyaaz ki sabzi step by step

1. 1.Cut potatoes into 4 pieces and prick them with the fork. 2.Cut onions into 4 pieces. Boil water in a pot and add salt to it..
2. 3.Add potatoes and cook covered for 5-7 mins. 4.Drain potatoes on an absorbent paper and set aside..
3. 5.Add onions to the same water and boil covered for 5-7 mins. 6. Add bay leaf to oil with cumin seeds.
4. Add onion and ginger garlic paste to this... when it's done well add all the dry masalas.
5. Add tomato paste to it and make a good masala and add water according to need..
6. Now add all the potato and onion to paste and mix well.
7. Garnish it with coriander and it's done..

Once they start to splutter, add coriander powder, red chilli powder, turmeric, amchoor and salt. Aloo pyaz sabji or bhujia tastes best with paratha or even with egg paratha. This is best potato side dish to serve with Any Indian Dal, Butter chicken, Matar Paneer or even as a sandwich filling. So whenever you are making this potato onion sabzi make a big batch and enjoy it in more than one meal in the week. It stores well in the fridge.