Aloo Pyaz

Ingredients

• • Onions (peeled, small) - ½ cup
• • Potatoes (small) - 1 cup
• • Caramelised sugar - 1 tablespoon
• • Garlic - 10 flakes
• • Green chillies - 2
• • Turmeric powder - ¼ teaspoon
• • Chilly powder - 1 teaspoon
• • Dhania powder - 1 tablespoon
• • Jeera powder - 1 ½ teaspoons
• • Cinnamon - 1 inch piece
• • Cloves - 3
• • Tamarind extract (thick) - 2 tablespoons
• • Salt - as required
• • Oil (for deep frying) - as required
• • Ghee (for frying) - as required

Method

• 1. Boil potatoes in water under pressure. (in pressure cooker)
• 2. Peel the skin and prick all over with fork.
• 3. Deep fry in hot oil till brown.
• 4. Drain and keep aside.
• 5. Peel small onions and slice it.
• 6. Peel garlic. cut into thin round pieces.
• 7. Slit green chillies into two.
• 8. Heat oil or ghee in a pan.
• 9. Tamper with aniseed, fry green chillies and garlic.
• 10. When it is done add onions and fry for one or two minutes.
• 11. Add other powders, fry for a minute then add caramelised sugar.
• 12. Pour tamarind extract, salt, turmeric with fried potatoes.
• 13. Mix gently and reduce the flame.
• 14. Keep frying till masala coats potatoes and ghee is separated from curry.
• 15. Powder cinnamon and clove, mix in a tea spoon of hot ghee, pour over the curry.
• 16. Mix gently and serve hot with rice or chapatis.