Jaipuri Aloo Pyaaz Sabzi

1. 1
   prep

   Prepare the potatoes and onions.

   1.Scrub 500 g baby potatoes and boil in salted water until fork-tender (about 12-15 min). Drain, cool slightly, and peel.

   2.Peel 200 g pearl onions and keep them whole.
2. 2
   prep

   Make the yogurt-spice mixture.

   1.In a small bowl, whisk ½ cup yogurt until smooth.

   2.Add 1 tsp red chili powder, 1 tsp coriander powder, 1 pinch turmeric powder, ½ tsp salt, and 1 pinch garam masala. Mix well.

   3.Stir in 2 tbsp roasted besan and whisk until no lumps remain. Set aside.
3. 3
   saute · ~6 min

   Sear the potatoes and onions.

   1.Heat 2 tbsp ghee in a heavy-bottomed kadai over medium-high heat.

   2.Add boiled, peeled baby potatoes and whole pearl onions.

   3.Sauté, tossing gently, until they turn golden brown with crisp spots all over (5-7 min). Remove with a slotted spoon and set aside.

   TIPDon't crowd the pan — the potatoes need space to crisp. Work in batches if needed.
4. 4
   temper · ~1 min

   Make the tempering.

   1.In the same kadai, reduce heat to low. Add 1 tsp cumin seeds and let them crackle (30 sec).

   2.Add 2 broken dried red chilies and 1 pinch hing. Sauté until fragrant (10 sec).

   TIPKeep the heat low — hing and dried chilies burn quickly.
5. 5
   saute · ~4 min

   Cook the masala with yogurt mixture.

   1.Pour the yogurt-besan-spice mixture into the tempering.

   2.Stir continuously on low heat until the besan turns glossy and the oil begins to separate at the edges (3-4 min).

   TIPStir without stopping — yogurt can split if left undisturbed. Low heat is key.
6. 6
   saute · ~6 min

   Combine potatoes and onions with the masala.

   1.Return the seared potatoes and onions to the kadai.

   2.Fold gently until every potato and onion is well coated with the masala.

   3.Cook on low heat for 5-6 minutes, stirring occasionally. The masala will cling to the potatoes in a semi-dry coating.

   TIPIf the mixture feels too dry, splash in 1-2 tbsp water. The final dish should be semi-dry, not wet.
7. 7
   garnish

   Garnish with coriander and serve hot.

   Transfer to a serving bowl, sprinkle with 2 tbsp chopped coriander leaves, and serve immediately with roti or dal-rice.

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