Since Shweta posted this recipe on her blog in March, I made it three times and loved it all the time and I promised her that I will make a post about it on my blog and post it too. And she was kind enough to give me her permission to use her Marwadi Aloo Pyaz Subji, very famous recipe.
We all make all kind of potato and onion curry, goes very well with puris, rotis or rice , depend upon curry, with or without gravy. This particular one is for roti or soft puris because its dry but the flavor is mind blowing. Now a days I am so much into fresh grinded masala dishes that at least once a week i make something which needs fresh masala and end results always mouth watering. Its the effort we put it , shows up. So without any delay , lets cook.
Ingredients :
2 onions chopped quarterly
2 potatoes chopped quarterly
1 tbsp. besan / chickpea flour
1 tsp. Jeera / cumin
1 tsp. mustard seeds
2 tbsp. oil
1/4 tsp. hing
salt to taste
1 bay leaf
1 long whole red chili
2 tsp. red chili powder
1 tsp. turmeric powder
2 tsp. cumin coriander powder
lime juice to taste
lots of fresh coriander leaves chopped for garnish
To make powder :
1 tbsp. fennel seeds / Saunf
1 tbsp. Coriander seeds / Whole dhaniya seeds
Method:
Crush in mortar Fennel seeds and coriander seeds. you don't need fine powder, little bits and pieces are good so you will get surprised taste in every bite. Don't use grinder and mix it, it make fine powder and dish doesn't taste same, believe me, i made three times and one time I grind it and I was not happy. Keep this aside.
Heat a non stick pan. Add oil in it.
Then add mustard seeds, when its pops, add cumin seeds, when its change the color, add hing, bay leaf, whole red chili.
Shut off the gas and add lime juice and sprinkle fresh coriander leaves.Then add fennel and coriander power and mix it.
Add onion and potatoes and turmeric powder and salt and cover it and let it cook on medium flame.
When potatoes are cook, add red chili powder, cumin-coriander powder, besan , mix it very well and cover again and cook for 5 more minutes.
Serve hot with rotis.
I had it with my carrot thpla and pyaj ka lachha.
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We all make all kind of potato and onion curry, goes very well with puris, rotis or rice , depend upon curry, with or without gravy. This particular one is for roti or soft puris because its dry but the flavor is mind blowing. Now a days I am so much into fresh grinded masala dishes that at least once a week i make something which needs fresh masala and end results always mouth watering. Its the effort we put it , shows up. So without any delay , lets cook.
Ingredients :
2 onions chopped quarterly
2 potatoes chopped quarterly
1 tbsp. besan / chickpea flour
1 tsp. Jeera / cumin
1 tsp. mustard seeds
2 tbsp. oil
1/4 tsp. hing
salt to taste
1 bay leaf
1 long whole red chili
2 tsp. red chili powder
1 tsp. turmeric powder
2 tsp. cumin coriander powder
lime juice to taste
lots of fresh coriander leaves chopped for garnish
To make powder :
1 tbsp. fennel seeds / Saunf
1 tbsp. Coriander seeds / Whole dhaniya seeds
Method:
Crush in mortar Fennel seeds and coriander seeds. you don't need fine powder, little bits and pieces are good so you will get surprised taste in every bite. Don't use grinder and mix it, it make fine powder and dish doesn't taste same, believe me, i made three times and one time I grind it and I was not happy. Keep this aside.
Heat a non stick pan. Add oil in it.
Then add mustard seeds, when its pops, add cumin seeds, when its change the color, add hing, bay leaf, whole red chili.
Shut off the gas and add lime juice and sprinkle fresh coriander leaves.Then add fennel and coriander power and mix it.
Add onion and potatoes and turmeric powder and salt and cover it and let it cook on medium flame.
When potatoes are cook, add red chili powder, cumin-coriander powder, besan , mix it very well and cover again and cook for 5 more minutes.
Serve hot with rotis.
I had it with my carrot thpla and pyaj ka lachha.
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