One of the very first accompaniments that I learned making from my mother, Shahi Aloo Pyaz is the simplest yet tastiest sabzi to relish! Pair it with any Indian bread for a hearty meal. Here is how to make it.
Despite being hardcore foodies at heart, often we yearn for one of the simplest meals of the world when we trio are at home.
Being a blogger cum food consultant, I always keep trying new dishes and look forward to updating my recipes by better usage of different ingredients.
However, one of the most gratifying chores for me is to go through my food diary at least once in a month to retrospect and think deeply about the recipes that I have already made or those that I am planning to try!
The other day, while turning the pages of the same, I across this “lost-in-time” recipe of Shahi Aloo Pyaz which was loved by us siblings during childhood.
One of the very first accompaniments that I learned making from my mother, Shahi Aloo Pyaz is the simplest yet tastiest sabzi to relish!
Almost as satiating as Aloo Matar ki Rasedar Sabzi, Shahi Aloo Pyaz is a motley of crisp potatoes, sauteed onions, and spices.
It has these nice, royal flavors which are granted by the usage of honey, kasuri methi, fresh cream, milk, which completely elevate this accompaniment.
Moreover, even ghee is used for making it, hence you can gauge now why it tastes so delicious and ambrosial, right?
We had the best time of our lives while relishing it with a fresh batch of Pudina Laccha Paratha. Well, you could enjoy the same experience, just make Shahi Aloo Pyaz this week, what say?
Here’s its step-by-step quick guide:
Shahi Aloo Pyaz Recipe
- 300 g Baby Potato
- 150 g Pearl Onion
- 2 tbsp Ghee
- 2 tbsp Vegetable Oil (And for frying)
- 1 Tej patta
- 2-3 Cloves
- 1 cup Onion (Chopped)
- 1/2 cup Tomato (Chopped)
- 1 tsp Ginger (Chopped)
- 1 tsp Garlic (Chopped)
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 2 cups Milk
- Salt to taste
- 1 tbsp Lemon Juice
- 1 tsp Honey
- 1/2 tsp Garam Masala Powder
- 2 tbsp Kasuri Methi
- 2 tbsp Fresh Cream
- Wash the baby potato and peel them.
- Deep fry the potatoes until browned.
- Drain and keep aside.
- Fry the onion for 3-4 minutes until they are softened.
- Drain and keep aside.
- Heat ghee and 2 tbsp oil in a karahi.
- Add tejpatta and cloves and fry for a few seconds.
- Add onion and fry until slightly browned.
- Now add tomato, ginger and garlic and fry for 3-4 minutes.
- Remove the pan from heat and let the mixture cool.
- Discard the tejpatta and blend the mixture in a blender to make smooth paste.
- Add little water if required.
- Transfer the mixture in the same karahi.
- Add coriander powder, turmeric powder, Kashmiri red chilli powder and cook for a minute.
- Add milk, potatoes and onion and bring the curry to a boil.
- Now add salt and cook for 10-12 minutes on low heat.
- Add lemon juice, honey, garam masala powder, kauri methi and fresh cream and cook for a minute.
- Serve hot.