Aloo Piyaz (Potatoes and Onions) Curry Recipe

'Aloo Piyaz' is a common Punjabi dry damp curry. Normally served with Dal and Roti.

Equipment needed

Heavy bottom pan with a lid

Ingredient

Prepare Vegetables

1. Potatoes: 2 Pounds
2. Onions: 2 Large
3. Serrano P4epper: 4
Adjust heat by removing seeds and white membrane
4. Fresh Ginger: 1 Inch
5. Fresh Garlic: 4 Cloves

Sauté Cook

6. Ghee: ¼ Cup

7. Curry Powder Standard Onset Punjabi: 2 Tablespoon

8. Salt: ¾ teaspoon
9. Cayenne Pepper Powder: ¼ teaspoon

10. Water: ½ Cup

Simmer /Rest

1. Amchoor (Mango Powder): ¼ teaspoon
2. Garam Masala Standard Frying Punjabi: ½  Tablespoon

3. Fresh Cilantro leaves chopped: ¼ cup

Method

Step 1: Prepare vegetables

Potatoes: Peel, Cut length-wise ½" wedges. Wash.
Onions: Peel, Cut length-wise ½" wedges.
Green Chili Pepper: Wash. Cut length-wise in half. Scoop out seeds with spoon. Discard seeds.
Ginger: Peel, chop about 1/16" thick
Garlic: Remove skin and mince

Step 2: Sauté / Cook

1. Heat Ghee in a heavy bottom pan.

2. Add onions, salt and cayenne pepper. Sauté till edges start to turn brown. 4 minutes

3. Add Ginger, Serrano and garlic stir well. 1 minute

4.  Add Potatoes, continue sauté till potatoes start to sweat or start to turn brown. 4 minutes

2. Add curry powder. Stir and sauté. Don't let it burn. Add little water, if it starts to burn. Every thing should be nicely coated. Add remaining water. Cover. Cook on low heat till potatoes are done, stirring occasionally. Add more water if needed; you want dish to be damp wet but not runny. About 20 minutes.

Step 3: Simmer /Rest

Add  Amchoor, Garam Masala, and Cilantro.. Stir. Cook covered till Simmer covered two minutes and turn the heat off. Let it rest ten minutes. Its ready to serve.