Aloo Pyaaz



Aloo Pyaaz a simple indian side dish that can be eaten with both plain rice or with chappathi. Takes about 20 minutes to make.


1. Boil  6-7 medium sized potatoes in pressure cooker or in microwave oven. Peel the skin and cut them into quarters.
2. Take two medium sized onions and cut them into juliennes.


  • Cuisine:North Indian
  • Style of Preparation: North Indian
  • Yield: 4 helping
  • Course or type: side dish
  • Cooking Technique: Sautéing
  • Preparation Time: 15 min
  • Difficulty: easy
  • Cooking Time: 8 min



  • 7 medium sized boiled , peeled and chopped potatoes
  • 2  medium sized onions (chopped into juliennes)


  • 4 tbsps rice bran oil
  • 2 tbsps Ghee


  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • pinch of asafoetida
  • 5-6 curry leaves

Powders and Taste Enhancers

  • Salt to taste
  • 1 tbsp black pepper powder
  • 1/2 tsp turmeric
  • 1 tsp red chilly powder
  • 1 tbsp coriander-cumin powder


  1. Take a wok/ kadaai , keep it on medium heat. First add the ghee and then the oil. Ghee gives an extra flavor of richness and also makes the potato crispy.
  2. Temper with  mustard seeds , cumin seeds , asafoetida  and curry leaves.
  3. Add the boiled , peeled and chopped potatoes and saute.
  4. Add salt , turmeric powder , red chilly powder , black pepper powder and coriander-cumin powder and mix them evenly.
  5. Now add the chopped onions and roast this until crisp. It’ll take about 7-8 minutes.
  6. Take it off the heat and serve it hot.



For the coriander-cumin powder , I dry roasted 2 tbsps of coriander seeds and 2 tbsps of cumin seeds  and ground them into a fine powder. You can also use ready made powder for this.


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