Pyaz Aloo is a beloved potato and onion curry that’s been a staple in my kitchen for years. The potatoes are fried until golden brown, then simmered with pearl onions in a flavorful mix of spices. The tamarind adds a lovely tang, while the caramelized sugar brings a subtle sweetness that balances everything perfectly.
About the Recipe
This recipe takes simple ingredients and turns them into something special. The potatoes are crispy outside and soft inside, while the small onions become sweet and tender. The spice blend is just right – not too hot, but full of flavor. It’s a great way to jazz up regular potatoes and onions.
Why You’ll Love This Recipe
You’ll love how the potatoes soak up all the wonderful flavors. The dish looks beautiful with its rich color and glossy finish from the ghee. It’s filling enough to be a main dish but also works great as a side. The best part? The ingredients are easy to find, and the steps are straightforward. The caramelized sugar adds a unique touch that makes this dish stand out.
Pyaz Aloo
Cooking Tips
– Don’t skip the fork-pricking step – it helps the potatoes absorb more flavor
– Make sure the oil is hot enough when frying the potatoes
– Keep stirring gently when adding the masala to avoid breaking the potatoes
– Let the ghee separate at the end for the best taste
– Toast the spices lightly for extra flavor
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes to prepare. Serve hot with rice or roti. Leftovers keep well in the fridge for 2-3 days – just reheat gently on the stove with a splash of water.
Similar Recipes
- Jeera Aloo (Cumin Potatoes)
- Dum Aloo (Baby Potatoes in Gravy)
- Aloo Masala (Spiced Potatoes)
Nutrient Benefits
Potatoes provide good carbs and vitamin C. Onions are rich in antioxidants. The spices like turmeric have anti-inflammatory properties. Garlic boosts immunity, while ghee adds healthy fats and helps absorb nutrients better.
Pyaz Aloo
Ingredients
- 1/2 cup Small Onions (peeled)
- 1 cup Small Potatoes
- 1 tbsp Caramelised Sugar
- 10 flakes Garlic
- 2 Green Chillies
- 1/4 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tbsp Dhania Powder
- 1 1/2 tsp Jeera Powder
- 1 Cinnamon (one inch piece)
- 3 Cloves
- 2 tbsp Tamarind Extract (thick)
- Salt as per taste
- Oil to deep fry
- Ghee for frying
Instructions
- Boil potatoes in pressure cooker.
- Peel the skin and prick with a fork.
- Deep fry in hot oil until brown.
- Drain and keep aside.
- Peel small onions and slice it.
- Peel garlic and cut into small thin round pieces.
- Slit green chillies into two.
- Heat ghee in a pan.
- Temper with aniseed.
- Fry green chillies and garlic.
- When done, add onions and fry for a minute or two.
- Add the chilli powder, dhania powder, jeera powder and fry for a minute.
- Add the caramelised sugar.
- Pour tamarind extract, salt, turmeric powder with fried potatoes.
- Mix gently in a reduced flame.
- Keep frying till masala coats the potatoes well and ghee is separated.
- Powder cinnamon and clove.
- Mix in a tsp of hot ghee and pour over the curry.
- Mix gently.
- Serve hot.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Just reduce the amount of green chilies and red chili powder. The dish will still be flavorful thanks to the other spices.
Can I use regular onions instead of small onions?
You can use regular onions cut into chunks, but small onions give the best texture and sweetness to this dish.
How do I know when the potatoes are perfectly fried?
The potatoes should be golden brown on the outside and soft when pierced with a fork. Don’t rush this step – good frying makes the dish better.
