Dhaba Style Aloo Do Pyaza Recipe

Dive into the rich, onion layered delight of aloo do pyaza a classic North Indian curry where golden potatoes swim in a fragrant gravy packed with double the onion for double the flavor  This hearty dish gets its name do pyaza meaning two onions from the generous use of onions both caramelized for sweetness and fresh for crunch slow cooked with tomatoes, ginger-garlic, and aromatic spices like cumin, coriander, and garam masala. Comforting yet vibrant, it’s a vegetarian staple that pairs perfectly with fluffy rotis or steamed rice. Simple, homely, and utterly satisfying aloo do payaza is a timeless taste of tradition in every bite

Ingredients For Veggie Prep

5 Medium size peeld potato

2 Small size onion

2 NOS tomato for tossing

1 Large capsicum

4 Medium size onion for gravy

Ingredients For Frying Potatoes

As needed mustard oil

1/2 Tablespoon cumin seeds

1 Inch cinnamon stick

2 NOS green cardamom

1 NOS black cardamom

3 NOS cloves

4-5 NOS black peppercorn

1 NOS bay leaves

8-10 Garlic cloves

2 NOS green chili

As needed coriander leaves

Salt to taste

hot water a splash

1/2 Cup curd

1 Tablespoon Kashmiri red chili

1 Tablespoon coriander powder

1 Tablespoon cumin powder

1/4 Tablespoon turmeric powder

Ingredients For Final Cooking

Cumin seeds a pinch

1 Tablespoon coriander seeds (crushed)

1 Inch ginger flakes

2 NOS green chili (sliced)

A pinch black salt

A pinch chat masala

Kasuri Methi powder a pinch

A pinch garam masala

Step:1

Peel the potatoes , cut the potato in half then in quarters into halves ,you will get bite sized pieces , keep them submerged in water

Step:2

Cut the onion , capsicum and tomatoes save the core and trimmings into petals and roughly slice the remaining onion for the gravy

Step:3

In a deep pan , add the mustard oil and heat it over high flame until it beings to smoke , then switch off the flame and let the oil cool down slightly

Step:4

Once it is only moderatelty hot , strain the water from the potatoes and carefully add them into the oil , fry the potatoes and carefully add them into the oil , fry the potatoes over high flame while stirring at regular intervals until they get fully cooked and turn golden brown , then strain them out and transfer into a bowl and set aside

Step:5

Strain the remaining oil as well , this same oil will be used for the further cooking processes

Step:6

Add some of the oil back into pan , heat it up and add all the whole spices , let them crackle for a few seconds and then add in the sliced onions , stir well and cook them over medium high flame until they turn golden brown

Step:7

Further , add garlic , ginger , green chili , coriander steam , tomato trimmings , salt , stir well and then add a splash of hot water , cover and cook over medium to low flame until the tomatoes turn mushy

Step:8

Add all the powdered spices into the curn and mix well to make a smooth mixture , add this mixture into the pan the pan once the tomatoes turn mushy , stir well and cook over high flame until the oil separates , keep adding splashes of hot water if the gravy . become too dry to cook

Step:9

Once the oil separates , switch off the flame and let the mixture cool down completely , then add it into a mixture grinder jar along with some water and grind it into a smooth fine gravy

Step:10

In a pan or kadhai , add the remaining mustard oil and heat it up

Step:11

Add cumin seeds , coriander seeds , ginger , green chili and the onion , tomato , capsicum petals , toss over high flame for a minutes

Step:12

Then add the fried potatoes , saute for a couple of seconds over high flame and then add the prepared gravy along with black salt and chaat masala , stir well

Step:13

You can adjust the consistency of the dish as per your preference , if you want the gravy to be thick then do not add any hot water otherwise add some hot water

Step:14

Dhaba style aloo do pyaza is ready , serve it hot with some tandoori roti and salad and enjoy it

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