Shahi Aloo Pyaz Recipe
Shahi Aloo Pyaz is a rich, creamy Indian curry made with baby potatoes and pearl onions. Serve it with naan or lachha paratha for an indulgent meal.
Servings: 4 people
Ingredients
- 300 grams baby potatoes
- 150 grams pearl onions (small onions)
- 2 tablespoons ghee
- 2 tablespoons 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
Instructions
- 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
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.
Nutrition
Calories: 336kcal | Carbohydrates: 32g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 41mg | Sodium: 79mg | Potassium: 698mg | Fiber: 4g | Sugar: 12g | Vitamin A: 705IU | Vitamin C: 28.5mg | Calcium: 195mg | Iron: 1.4mg
