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A rustic and spicy potato and onion stir-fry from Rajasthan. This simple sabzi features fried potatoes and pearl onions tossed in a yogurt-based masala with whole spices like fennel and nigella seeds. Pairs perfectly with hot chapatis or parathas.
For 4 servings
Prepare Ingredients
Fry the Potatoes
Temper Spices and Sauté Onions
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A rustic and spicy potato and onion stir-fry from Rajasthan. This simple sabzi features fried potatoes and pearl onions tossed in a yogurt-based masala with whole spices like fennel and nigella seeds. Pairs perfectly with hot chapatis or parathas.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 182.7 calories per serving with 5.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Yogurt Masala
Combine and Simmer
Finish and Garnish
Add 100g of cubed paneer along with the fried potatoes in the final step for a richer dish.
Stir in a handful of fresh fenugreek leaves (methi) when sautéing the onions for an earthy bitterness that complements the spices.
For a traditional 'dhungar' or smoky flavor, place a small steel bowl in the center of the finished sabzi. Add a hot piece of charcoal, pour a few drops of ghee over it, and immediately cover the pan for 2-3 minutes to trap the smoke.
The combination of spices like fennel seeds, cumin seeds, and hing (asafoetida) is traditionally used in Indian cooking to improve digestion and prevent bloating.
The use of curd (yogurt) provides a good source of probiotics, which are beneficial bacteria that support a healthy gut microbiome.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body throughout the day.
Turmeric, a key spice in the masala, contains curcumin, a compound known for its powerful anti-inflammatory and antioxidant effects.
One serving of Jaipuri Aloo Pyaaz Sabzi contains approximately 280-320 calories, primarily from the potatoes and the oil used for frying.
It's a moderately healthy dish. While it contains beneficial spices and probiotic-rich yogurt, the potatoes are shallow-fried, which increases the calorie and fat content. To make it healthier, you can boil or air-fry the potatoes instead of frying them in oil.
The key is temperature control. Always turn the heat to the lowest setting before adding the yogurt mixture. Stir continuously and vigorously for the first 2-3 minutes until the yogurt is well incorporated and heated through. Using full-fat yogurt also helps stabilize it.
Yes, you can make it vegan by substituting the dairy curd with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt. The taste and texture will be slightly different but still delicious.
This semi-dry sabzi pairs wonderfully with Indian flatbreads like hot chapatis, parathas, or bajra roti (pearl millet flatbread) for an authentic Rajasthani meal. It also goes well with a side of dal and steamed rice.
Absolutely. If you can't find pearl onions, you can use 2 medium-sized regular onions. Simply peel them and cut them into large, 1-inch square chunks to mimic the size and texture.