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A rustic and comforting North Indian stir-fry featuring tender potatoes and sweet, caramelized onions in a blend of everyday spices. This simple, one-pan dish comes together quickly and is perfect for a weeknight meal with hot rotis or parathas.
For 4 servings
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.
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.
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes. Cook for 4-5 minutes until they break down, become soft, and are well-integrated into the onion base.
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.
Add the cubed potatoes and mix gently for a minute to ensure they are thoroughly coated with the spice masala.
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.
A rustic and comforting North Indian stir-fry featuring tender potatoes and sweet, caramelized onions in a blend of everyday spices. This simple, one-pan dish comes together quickly and is perfect for a weeknight meal with hot rotis or parathas.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 262.95 calories per serving with 4.91g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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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.
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.
Add 1/2 cup of green peas (fresh or frozen) along with the potatoes for added sweetness and texture.
For a more traditional 'sukhi' (dry) version, you can omit the tomatoes. The flavor will be more focused on the caramelized onions and spices.
Crush 1 tablespoon of dried fenugreek leaves (kasuri methi) between your palms and add it along with the garam masala for a unique, earthy aroma.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder at the end for extra heat.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Onions contain quercetin, a powerful antioxidant that helps fight inflammation and may reduce the risk of chronic diseases. Spices like turmeric add further antioxidant benefits.
The fiber from potatoes and onions supports a healthy digestive system. The addition of spices like cumin and asafoetida (hing) are traditionally known to aid digestion and reduce bloating.
One serving (approximately 250g) contains around 250-300 calories, primarily from the potatoes and oil. The exact count can vary based on the amount of oil used and the size of the vegetables.
Yes, it can be a healthy part of a balanced meal. Potatoes provide carbohydrates and potassium, while onions offer antioxidants. To make it healthier, use minimal oil and pair it with whole wheat rotis and a side of salad or yogurt.
While onions are a key ingredient ('Pyaaz' is in the name), you can make a variation without them for a Jain or Sattvic version, though the flavor profile will change significantly. You can skip garlic and use more ginger and a pinch of asafoetida (hing) to compensate.
This can happen for a few reasons. Ensure your potatoes are cut into uniform, not-too-large cubes (about 1-inch). Also, make sure to cover the pan and cook on low heat to allow them to steam properly. Adding a splash of hot water helps create steam. Some older varieties of potatoes can also take longer to cook.
Yes, using pre-boiled potatoes makes the process much faster. If using boiled potatoes, add them after the tomato masala is fully cooked (Step 5). Sauté for 3-4 minutes to coat with masala, then add the finishing spices. You will not need to add water and cover to cook.
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