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A rustic and comforting North Indian curry made with tender potatoes and sweet, caramelized onions in a tangy tomato gravy. This simple, one-pot dish comes together quickly and is perfect for a weeknight meal with hot rotis.
For 4 servings
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds. Add the hing and stir for a few seconds.
Add the thinly sliced onions and sauté, stirring frequently, for 8-10 minutes until they are deeply golden brown and caramelized. This step is crucial for developing the sweet, rich base flavor of the curry.
Stir in the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Add the tomato puree. Sauté for 2 minutes, then add the spice powders: turmeric, red chili powder, and coriander powder. Mix everything well and cook the masala, stirring occasionally, for 4-5 minutes until it thickens and you see oil separating at the edges.
Add the cubed potatoes and salt. Gently stir to coat the potatoes evenly with the masala. Sauté for 2 more minutes.
Pour in 1.5 cups of water and stir well. Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the potatoes are tender. You can check by piercing a potato with a knife; it should go through easily.
Once the potatoes are cooked, sprinkle in the garam masala and amchur powder. Stir gently and let the curry simmer for another 1-2 minutes to allow the flavors to meld.
A rustic and comforting North Indian curry made with tender potatoes and sweet, caramelized onions in a tangy tomato gravy. This simple, one-pot dish comes together quickly and is perfect for a weeknight meal with hot rotis.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 248.22 calories per serving with 4.51g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Turn off the heat. Garnish with freshly chopped coriander leaves. Let the sabzi rest for 5 minutes before serving hot with roti, paratha, or puri.
Add 1/2 cup of green peas along with the potatoes for extra sweetness and texture.
Stir in 2-3 tablespoons of fresh cream (malai) or cashew cream at the end for a richer, restaurant-style finish.
Use 500g of baby potatoes, either whole or halved, instead of regular potatoes. They absorb the masala well and look appealing.
Omit onions and ginger-garlic paste. Increase the amount of tomatoes and add a pinch more hing. The flavor will be different but still delicious.
Potatoes are a rich source of complex carbohydrates, which are digested slowly, providing a steady release of energy to keep you active and full.
Onions and tomatoes are packed with powerful antioxidants like quercetin and lycopene, which help protect your cells from damage and reduce inflammation.
The spices used, such as cumin, coriander, and hing (asafoetida), are traditionally known to aid digestion, reduce gas, and prevent bloating.
This recipe is made entirely from plant-based ingredients and contains no gluten, making it an excellent choice for those following vegan or gluten-free diets.
A single serving of Aloo Pyaz ki Sabzi (approximately 1 cup or 350g) contains around 240-260 calories. This is an estimate and can vary based on the amount of oil used and the size of the vegetables.
Yes, it is a wholesome and balanced vegetarian dish. Potatoes provide essential carbohydrates and potassium, while onions and tomatoes offer antioxidants. It is naturally vegan and gluten-free. To make it healthier, you can reduce the amount of oil used.
Yes, you can make a version without tomatoes. Substitute the tomato puree with 1/4 cup of whisked plain yogurt (dahi). Add the yogurt after the onions are cooked and stir continuously on low heat to prevent curdling before adding the potatoes.
Store any leftover sabzi in an airtight container in the refrigerator for up to 3 days. The gravy tends to thicken when cooled; you may need to add a splash of hot water while reheating it on the stovetop or in the microwave.
If your gravy is too watery, you can simmer it uncovered for a few more minutes to allow some water to evaporate. Alternatively, you can mash a few pieces of the cooked potato directly in the pan and stir; the starch will help thicken the gravy naturally.
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