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.
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.
Notes
The recipe can be easily doubled or tripled if making for a crowd.If you do not have baby potatoes, cut the regular potatoes into large chunks and use them to make the curry.You can cut medium-sized onions into 4 and use them instead of pearl onions.