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Jaipuri aloo pyaaz ki subji Recipe

Potatoes & onions in delicious creamy rich gravy is a perfect match with any kind of flatbread.

  • Prep time:
  • 30mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 4-5

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Vegetarian

Level : Easy

Cuisine : Rajasthani

Course : NA

Recipe Notes

Usually onion, potato n paneer is deep fried till golden red in this recipe. But i baked them which turned out good too. But if you prefer you can go for deep frying.

Tags

  • #contest156
Ingredients

Ingredients For Jaipuri aloo pyaaz ki subji Recipe

Methods
  • 1. Peel & dice potatoes. Cut paneer. Cut half of onions horizontally into half...peel ..wash & make cross cut marks. Do not cut into pieces.
  • 2. Transfer potatoes n onions to a baking pan. Add 1½ tbs oil & little salt. Mix well.
  • 3. Bake at 220°C for 15 min. Take out..give a mix. Add paneer & bake again for 10 min...keep aside.
  • 4. Peel n cut remaining onions. Heat remaining oil in a pan.
  • 5. Add bay leaf, clove & cumin..fry for a while. Add onions & cut ginger n garlic.
  • 6. Saute for 5 min. Add cut tomatoes & cashews. Mix well. Add ½ cut water.
  • 7. Cook covered till tomatoes turn soft. Turn off flame. Once cool puree it.
  • 8. Take curd in a bowl. Add turmeric & ½ tbs red chilli powder. Mix well..keep aside.
  • 9. Heat ghee in a pan. Fry hing, slit green chillies & remaining red chilli powder.
  • 10. Add puree made & also curd. Mix well. Cover & cook till you see specs of oil on top.
  • 11. Add salt, coriander powder , garam masala powder ...give a good stir. Add baked veggies.
  • 12. Mix well. Add water if required. Cover & cook on low flame for 2min.
  • 13. Now mix in cream. Boil for 2 min. Add coriander leaves n turn off flame. Serve hot with roti.
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