Aloo Do Pyaza | Dhaba Style Recipe | ढाबे जैसा स्वादिष्ट आलू दो प्याज़ा | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Peel the potatoes, cut each into bite-sized pieces, and keep them submerged in water.
2. Cut the onions, capsicum and tomatoes into petals, saving the tomato core and trimmings. Roughly slice the remaining onions for the gravy.
3. Heat the mustard oil in a deep pan over high heat until it smokes. Turn off the heat and let it cool slightly.
4. When only moderately hot, drain the potatoes and add them to the oil. Fry over high heat, stirring regularly, until fully cooked and golden brown. Drain, transfer to a bowl and set aside.
5. Strain the oil and keep it for the next steps.
6. Reheat some oil, add all the whole spices and let them crackle for a few seconds. Add the sliced onions and cook over medium-high heat until golden brown.
7. Add garlic, ginger, green chilli, coriander stems, tomato trimmings and salt, stir, then add a splash of hot water. Cover and cook over medium to low heat until the tomatoes are mushy.
8. Mix all the powdered spices with the curd into a smooth paste. Add to the pan, stir, and cook over high heat until the oil separates, adding splashes of hot water if the gravy dries out.
9. Once the oil separates, turn off the heat and let the mixture cool completely. Blend it with some water in a mixer jar into a smooth, fine gravy.
10. Heat the remaining mustard oil in a pan or kadhai. Add cumin seeds, crushed coriander seeds, ginger, green chillies, and the onion, tomato and capsicum petals. Toss over high heat for a minute.
11. Add the fried potatoes and sauté for a few seconds over high heat. Add the prepared gravy, black salt and chaat masala, and cook for 2 to 3 minutes.
12. Taste and adjust salt. Finally add kasuri methi powder, garam masala and fresh coriander and stir.
13. For a thicker gravy, add no hot water; for a looser one, add some hot water. Serve with tandoori roti and salad.

Summarized from Your Food Lab's video. Watch it for the details.

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