Aloo Pyaz Sabji Recipe

Peel and cut 4 medium potatoes into 1/2-inch cubes; rinse and pat dry. Thinly slice 2 large onions. Finely chop or crush 1 medium tomato. Slit 1 green chili lengthwise if using. Grate 1 tsp ginger and mince 1 tsp garlic. Chop cilantro for garnish.

Par-cook potatoes

Place the cubed potatoes in a pot with enough water to cover and 1/4 tsp salt. Bring to a simmer and cook 6–7 minutes until slightly tender but not falling apart. Drain well and set aside. (Alternative: microwave the potatoes on high for 4–5 minutes until just tender.)

Heat 1 tbsp oil in a large nonstick or heavy skillet over medium-high heat. Add the par-cooked potato cubes in a single layer and sauté, turning occasionally, until lightly golden and edges begin to crisp, 6–8 minutes. Remove potatoes from pan and set aside.

In the same skillet, reduce heat to medium. Add remaining 2 tbsp oil and 1 tbsp butter. When butter melts, add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). Let them sputter for 10–15 seconds.

Add the thinly sliced onions and a pinch of salt. Sauté, stirring frequently, until the onions turn translucent and begin to caramelize at the edges, about 8–10 minutes. If onions brown too fast, reduce heat to medium-low.

Stir in the grated ginger (1 tsp), minced garlic (1 tsp) and slit green chili. Sauté 30–45 seconds until fragrant.

Add the chopped tomato (or 1/2 cup crushed tomato) to the onions and cook 3–4 minutes until it softens and releases moisture.

Sprinkle in 1 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder and 1.5 tsp salt. Stir well and cook the spice-onion-tomato mixture 2–3 minutes so raw spice taste mellows.

Add the sautéed potato cubes back to the pan and toss gently to coat with the onion-tomato-spice mixture.

Pour in 3 tbsp water (or up to 1/4 cup if you want slightly more gravy), cover, and simmer on low for 6–8 minutes so flavors combine and potatoes finish cooking. Stir once midway to prevent sticking.

Remove the lid, increase heat to medium, and cook another 1–2 minutes to reduce excess moisture if needed. Sprinkle 1 tsp garam masala and 1 tsp amchur (or 1 tsp lemon juice) over the sabji and gently fold.

Adjust salt and spice to taste. Turn off heat and stir in chopped cilantro. Optionally drizzle 1/2 tsp butter on top for extra richness.

Serve hot with roti, paratha, or steamed rice.