Aloo-pyaaz ki sabzi (Potato-onion curry)

 

Hello readers!

I hope you all are doing well!

Welcome to another easy cooking blog no.19

 

Introduction

The recipe for today is Aloo-pyaaz ki sabzi / potato-onion curry; this is delicious, simple and easy to make. All the ingredients you will always find in your kitchens, very quick recipe where we use onions and potatoes braised with some dry herbs and spices. So, if you are not able to figure out what to cook on any random day, try this simple yet delicious recipe; you do not need any other vegetables apart from onions and potatoes and a few basics dry spices and herbs to cook this curry.

It is the best curry to make for your kids, as it is simple to make and easy to pack. No spills, no leaks. You can roll this curry in a roti and pack it like a wrap or roll. This can be a perfect side dish along with aloo paratha, gobi paratha or with rajma, or sandwiches can be made with this delectable curry. This is a vegan recipe. 

Check out my other exciting recipes as well, links given below.

Aloo paratha ( potato stuffed flatbread)

Aloo gobhi (cauliflower stuffed flatbread)

Aloo sandwich (potato sandwich)

Punjabi poha (flattened rice)

Without further due, let me share all the ingredients with you all with the quantities.

Ingredients                Qty

Potatoes                     2 medium-sized

Red onions                2 medium-sized

Green chillies           as per taste

Coriander seeds       1 tsp

Cumin seeds            1 tsp

Nigella seeds (kalonji)     1 tsp

Dry fenugreek leaves      1 tsp

Salt                          as per taste

Red chilli powder     as per taste

Turmeric                      1 tsp

Asafoetida                 a pinch

Garam masala (optional)  half tsp

Oil                         as per taste

Cooking time: under 30 minutes, including chopping of vegetables.

Procedure

Step 1: Chopping of vegetables

Take the potatoes and onions, wash them thoroughly and finely slice them into any shape and size of your choice. After chopping soak, them in water (do not soak green chillies) and keep them aside. Soaking avoids the discoloration of the vegetables. 

Step 2: Cooking

Take a heavy bottom pan or Kadai, turn on the heat and pour any oil of your choice (avoid using oils with low smoke points). Let the oil heat up nicely.

Turn the heat to low, and add the coriander, cumin, kalonji (nigella), and asafoetida; let them sizzle in the oil for few seconds.

Add the onions first and cook them for less than 5 minutes on high heat. Add the green chillies and potatoes once the onions are slightly cooked and saute them on high heat for about 5 minutes.

Cover it with the lid, lower the heat to medium and cook the potatoes until soft and tender but not mushy and sticky.

Once the potatoes are tender, add the dry spices and mix everything well; at this stage, if you find the curry too dry or dry spices are burning, sprinkle some water, and if you intend you add yogurt, cream or Dahi add at this point of time and cook it well.

Cook the curry on medium to low heat with all the spices for about 5-7 minutes, and your delicious curry is ready to be served. 

Garnishing

Garnish this with fresh coriander leaves or fresh spring onions.

You can enjoy this curry by adding a spoon full of fresh cream, but you must cook the cream so the moment you add all the dry spices, first cook them and a few minutes later you can add cream and cook with the vegetables mixed with spices for at least 10 minutes. 

If you have health restrictions, do not worry! Instead of fresh cream, you can use yogurt or homemade curd. Trust me; it tastes equally delicious with this. I always use yogurt to make this curry.

You can also drizzle some clarified butter/ghee if you do not intend to add curd or cream.

You can add any of those as mentioned above or skip them all. The purpose of adding them is only to make the curry creamy, and it does not feel dry while having it with naan or roti.

Serving suggestions

This delicious curry goes very well with garlic naan, aloo paratha, gobi paratha, plain naan, roti and simple paratha.

It can also be served with shahi pulao. It goes very well with this or jeera rice or with any type of biryani.

I often make its sandwiches, very easy and straightforward to assemble. You can use this curry only as a stuffing, or along with it, you can add slices of tomato, red onions, cheese mayo. Totally up to you how you want your sandwich.

It can be enjoyed as a wrap; yes, you can stuff this in any tortilla wrap and enjoy this.

So, you can choose any of the ways mentioned above to relish this delicious curry.

Tips and Tricks

Always make this curry fresh for the best taste and results, as potatoes tend to give that foul smell and sticky texture if they are stale. So I always prefer to make them fresh.

Preferably use red onions for better taste, although I have used white, as red onions are sometimes difficult to get.

Chop the vegetables and dip them in fresh water to avoid discoloration of the veggies.

I prefer to use mash and bake potatoes or up-to-date potatoes for this curry. As these two types of potatoes do get soft quickly at the same time, do not get mushy or sticky after being cooked.

Nigella seeds (kalonji) are must in the curry; it gives a different aroma to curry and enhances the taste, so try not to skip this. But, in case you do not have them accessible, no worries, you can make this curry without them.

If you want that gravy-like consistency, you can add 1 or 2 chopped tomatoes after cooking the onions nicely and before adding onions and potatoes, same as how we make any other traditional curry.

That is it for today’s blog.

I hope you like this simple recipe. Do share your views in the comment box below.

Thank you!

Neha