Shahi Aloo Pyaz Ki Sabji is a rich and creamy Indian curry made using baby potatoes and pearl onions. Serve it with naan or lachha paratha for an indulgent meal (vegetarian).
About Shahi Aloo Pyaz Ki Sabji
Shahi Aloo Pyaz Ki Sabji is a rich and creamy Indian curry made using deep-fried baby potatoes and pearl onions.
This dish is perfect to serve for special occasions or festivals.
Shahi Aloo Pyaz is also a great recipe to make when you don’t have fresh vegetables at home.
The recipe can be easily doubled or tripled if made for a crowd.
Baby Potatoes – This recipe uses baby potatoes. If you do not have baby potatoes, cut the regular potatoes into 1-inch cubes and use them to make the curry.
Pearl Onions – Pearl onions (baby onions) are used to make this recipe. You can cut medium-sized onions into 4 and use them instead of pearl onions.
Oil & Ghee – This recipe uses both oil and ghee. Ghee adds that extra richness and gives it a royal touch.
Whole Spices – Tej Patta (Bay Leaves) and Laung (Cloves) are added into hot oil to infuse a beautiful flavor and aroma.
Spice Powders – Flavor the gravy with basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder.
Milk & Cream adds a perfect creamy texture to the curry.
Others – You will also need regular onions, fresh tomatoes, fresh ginger, garlic, salt, lime juice, honey, and Kasuri methi.
Shahi Alu Pyaz can be stored in an air-tight container for about 2-3 days in the refrigerator. Reheat it in a pan or microwave until nice and warm.
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Shahi Aloo Pyaz Ki Sabji Recipe
- 300 grams baby potatoes
- 150 grams pearl onions (small onions)
- 2 tablespoons ghee
- 2 tablespoons vegetable oil (plus for frying)
- 1 bay leaf (tej patta)
- 2-3 cloves (laung)
- 1 cup chopped onions
- ½ cup chopped tomatoes
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 1 tablespoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 2 cups whole milk (full-fat milk)
- 2 teaspoons salt (or to taste)
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garam masala powder
- 2 tablespoons Kasuri methi
- 2 tablespoons unsweetened heavy cream
- Wash the potatoes and peel them using a vegetable peeler.
- Heat 4-5 cups of oil for frying in a pan over high heat.
- Once the oil is hot, deep fry the potatoes until they are golden brown in color.
- Drain on a plate and keep aside.
- Deep fry the pearl onions until they are softened (4-5 minutes) and drain on a plate. Set aside.
- Heat ghee and oil in a pan over medium-high heat.
- Once the oil is hot, add bay leaf and cloves and fry for 3-4 seconds.
- Add the onions and fry until they turn slightly brown in color (6-8 minutes). Stir frequently while frying.
- Now add the tomatoes, ginger, and garlic and fry for 3-4 minutes, stirring frequently.
- Remove the pan from the heat and let the mixture cool down.
- Discard the bay leaf and blend the mixture in a blender to make a smooth paste.
- Add 3-4 tablespoon of water if required while blending.
- Transfer the mixture into the same pan and heat over medium-high heat.
- Add coriander powder, turmeric powder, and Kashmiri red chili powder and cook for a minute.
- Add milk, deep-fried potatoes, and onions, and bring the curry to a boil.
- Reduce the heat to low.
- Add salt and cook for 10-12 minutes on low heat.
- Add lime juice, honey, garam masala powder, Kauri methi, and heavy cream, and cook for a minute.
- Check for salt and add more if needed.
- Serve hot.