Aloo Pyaaz ki Sabzi with Bejad ki Roti

Instructions

1. 1

   Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them splutter. Immediately add the asafoetida (hing) and sauté for a few seconds until fragrant.

2. 2

   Add the sliced onions and sauté on medium-low heat, stirring frequently. Cook for 8-10 minutes until they are deeply golden brown and caramelized. This step is crucial for developing the sweet, rich flavor of the dish.

3. 3

   Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.

4. 4

   Stir in the chopped tomatoes. Cook for 4-5 minutes until they break down, become soft, and are well-integrated into the onion base.

5. 5

   Add the dry spice powders: turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes, stirring continuously, until you see oil separating from the mixture.

6. 6

   Add the cubed potatoes and mix gently for a minute to ensure they are thoroughly coated with the spice masala.

7. 7

   Pour in 1/4 cup of hot water, stir, and bring the mixture to a gentle simmer. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 12-15 minutes. Stir once or twice in between to prevent sticking. The potatoes are done when they are tender and can be easily pierced with a fork.

8. 8

   Once the potatoes are cooked, remove the lid. Sprinkle the garam masala and amchur powder over the sabzi. Gently mix and cook for another 2 minutes on low heat, allowing the final flavors to meld.

9. 9

   Turn off the heat and garnish with freshly chopped coriander leaves. Let the sabzi rest for 5 minutes before serving hot with roti, paratha, or as a side dish with dal and rice.