Jaipuri Aloo Pyaaz Ki Sabzi
Jaipuri Aloo Pyaaz ki Sabzi - a comforting, soul-satisfying sabzi that brings together baby potatoes and pearl onions in a rich, slow-simmered tomato-onion gravy. It's a traditional Rajasthani favorite, especially in Jaipur households, where it’s often made on special occasions, weddings, or festive family lunches.
Ingredients
- 20 baby potatoes , boiled and air-fried (or deep-fried)
- 20-25 baby shallots (onions) , air-fried whole (or deep-fried)
- 3 medium onions , boiled and roughly ground to a paste
- 4 medium tomatoes , ground into a paste
- 2 tbsp ginger garlic green chili paste
- 1/2 cup yogurt , whisked smooth
- 1/2 cup milk
- 1/4 cup water , only if needed to adjust consistency
- 2 tbsp ghee
- 2 tbsp oil
- 1 bay leaves
- 1 small cinnamon sticks
- 2 cloves
- 1 black cardamom
- 2 green cardamoms
- 1/2 tsp turmeric powder
- 1 1/2 tsp red chili powder , adjust to taste
- 3 - 3 1/2 tsp coriander powder
- 2 tsp kasoori methi , crushed
- 1/2 tsp garam masala
- salt , to taste
Instructions
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Heat oil and ghee in a heavy-bottomed pan or kadai.
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Add bay leaf, cinnamon stick, cloves, black cardamom, and green cardamoms. Sauté on medium heat until aromatic.
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Add the ginger-green chili-garlic paste. Cook for 2–3 minutes on medium-low heat until the raw smell disappears.
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Stir in the roughly ground boiled onion paste. Cook on medium to low heat for 7–8 minutes, stirring occasionally, until translucent and softened.
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Add the tomato paste along with turmeric, chili powder, coriander powder, and kasuri methi. Mix well, cover, and let it cook for 8–10 minutes, or until the oil starts to separate from the masala.
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Lower the heat. Slowly stir in the whisked yogurt, stirring continuously to prevent curdling.
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Once it comes to a boil, cover and cook on low heat for another 4–5 minutes until the yogurt is well incorporated.
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Then gently mix in the air-fried baby potatoes and whole shallots.
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Add milk and a splash of water if needed to loosen the gravy.
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Sprinkle in garam masala and salt. Cover and simmer for 7–8 minutes to let all the flavors come together. Your Aloo Pyaaz Ki Sabzi is ready!
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Serve hot with missi roti, parathas, or puris. Pair with cooling raita, a crisp salad, and something sweet on the side for a perfect thali experience.