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A rustic and tangy potato and onion curry from Rajasthan. This simple dish uses yogurt and whole spices like fennel and nigella seeds for a unique flavor, perfect with hot rotis or parathas.
For 4 servings
Prepare the Yogurt Base: In a medium bowl, add the curd, besan, turmeric powder, red chilli powder, and coriander powder. Whisk thoroughly until you have a smooth, lump-free mixture. Set aside.
Temper the Spices: Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds, fennel seeds, and nigella seeds. Allow them to crackle for about 30-40 seconds until fragrant.
Sauté Aromatics: Add the hing, followed immediately by the thinly sliced onions, slit green chillies, and ginger paste. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft, translucent, and light golden at the edges.
Cook the Yogurt Masala: Reduce the heat to the lowest setting. Slowly pour the whisked yogurt mixture into the pan, stirring continuously and vigorously for the first 2-3 minutes to prevent it from curdling. Continue to cook for another 5-6 minutes, stirring frequently, until the masala thickens and you see oil separating from the sides.
Combine and Simmer: Add the boiled potato cubes and salt to the pan. Gently mix to coat the potatoes evenly with the masala. Pour in the water, stir, and bring to a gentle simmer. Cover the pan and cook for 5 minutes, allowing the potatoes to absorb the flavors of the curry.
Finishing Touches: Uncover the pan. Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala. Give it a final gentle stir and cook for one more minute.
A rustic and tangy potato and onion curry from Rajasthan. This simple dish uses yogurt and whole spices like fennel and nigella seeds for a unique flavor, perfect with hot rotis or parathas.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 284.88 calories per serving with 6.82g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve Jaipuri Aloo Pyaz hot with phulka, roti, paratha, or puri.
Substitute dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt. Ensure it's at room temperature before adding.
For an extra layer of flavor, add 1 teaspoon of minced garlic along with the ginger paste.
Stir in 1-2 tablespoons of fresh cream or cashew paste at the end of cooking for a richer, creamier consistency.
Increase the number of green chillies or add 1/4 teaspoon of black pepper powder along with the garam masala for more heat.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving overall gut health.
This dish is loaded with spices like turmeric, cumin, and fennel, which are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Potatoes are a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
Traditional spices like hing (asafoetida), fennel seeds, and cumin seeds are well-known in Ayurveda for their carminative properties, which help reduce gas, bloating, and improve digestion.
The key is to stabilize the yogurt and control the temperature. Whisking besan (gram flour) into the yogurt helps prevent it from splitting. Also, make sure the yogurt is at room temperature, reduce the stove heat to its lowest setting before adding the yogurt mixture, and stir continuously for the first few minutes until it comes to a gentle simmer.
Yes, it can be a healthy dish. Potatoes provide complex carbohydrates and potassium. Yogurt is a great source of protein and probiotics for gut health. The spices used have various anti-inflammatory and digestive benefits. To make it healthier, you can reduce the amount of oil used.
One serving of Jaipuri Aloo Pyaz contains approximately 280-320 calories, depending on the amount of oil and the fat content of the yogurt used. This estimate is for one of four servings from this recipe.
Absolutely. You can replace the dairy curd with a thick, unsweetened plant-based yogurt, such as coconut, soy, or cashew yogurt. The rest of the ingredients are already vegan.
This semi-dry curry pairs wonderfully with Indian flatbreads like roti, phulka, paratha, or puri. It also goes well as a side dish with dal and steamed rice.
Yes, baby potatoes work very well. Boil them until tender, peel (or leave the skin on for extra texture and fiber), and use them whole or halved in the recipe.
This recipe goes great with these complete meals
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