- Take shollots,Cut potatoes into 4 pieces and prick them with the fork. Boil water in a pot and add salt to it. Add potatoes and cook covered for 5-7 minutes. Once potatoes are boiled, drain them on an absorbent paper and set aside to for 10 minutes so that excess liquid is absorbed. Add onions to the same water and boil covered for 5-7 minutes. Drain onions on an absorbent paper and set them aside for 10 minutes to absorb liquid. Heat enough oil in a pan and deep-fry potatoes and onions until they are lightly golden. Once fried, drain them on an absorbent paper and keep aside. Heat 4 tablespoons oil in a pan. Once the oil is hot, add cumin seeds and bay leaf. When the seeds start to splutter add the onion paste. Mix well until combined and sauté for 4-5 minutes over medium heat. Add ginger-garlic paste, and green chilies. Mix again and cook for 2 minutes over medium heat. Add kitchen king masala, coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala. Mix well and cook for 2-3 minutes over medium heat. Now, add tomato puree and salt. Stir well and cook covered for 5 minutes over medium heat. Add Kasuri methi along with yogurt and cream. Mix well and cook for another minute. Add water and mix well again. Now add fried potatoes and fried onions. Toss them until fries potatoes and onions are coated well with the masala. Add butter, and mix again. Cook covered for 3-4 minutes. Add chopped coriander and mix well. Remove from heat.
Jaipuri aloo pyaaz ki sabzi
#myrecipe
By Chandana Guptha
Jan, 30th
578
Servings
4 persons
Cook Time
25 minutes
Ingredients
18
- 20
Ingredients
- Potato
- Onion
- Oil
- Salt
- Cumin
- Onion paste
- Ginger garlic paste
- Tomato puree
- Green chillies
- Corinader powder
- Kashmiri red chilli powder
- Kitchen King masala
- Turmeric powder
- Garam masala
- Butter
- Curd
- Cream
- Kasuri methi
- Water
- Corinader
