Punjabi Aloo Pyaz Sabzi – Aloo Pyaz bhujia
Aloo pyaz sabzi that is quick to cook, on the table in 20 minutes, needs very few ingredients and tastes amazing. You can serve this potato fry with Paratha, poori, dal chawal. This potato side dish lifts up any meal be it breakfast lunch or dinner! The best thing about this recipe is, It is easy enough for beginner cooks.
You know my love to cook simple recipes that taste good. That’s why I keep sharing many resources to plan your Indian family meals for the beginner cooks.
This sabji is done in 20 minutes. I know, I already have enough variations of Potato fry recipes on the website but this aloo pyaz ki sabzi which is also known as Aloo pyaz bhujia was missing.
The secret for taste and flavour is it’s Cooking method. Trust me if your cooking method is right, and you can bring out the perfect texture any dish tastes absolutely amazing even if you have not even added a lot of spices or herbs.
I grew up eating and enjoying this particular sabzi. Naturally, I learned to prepare it from my Mom, who is an expert in cooking delicious Indian food. Her breakfast recipes often consist of these simple sabzi recipes and Indian stir-fries. They are all straightforward with minimal ingredients, yet bursting with flavor and taste.
I have compiled some of her signature recipes in this post if you are interested to read – Recipes Straight From my Mother’s Kitchen
Other Recipes from This Series
Why Make This Recipe
This is one of the best recipes for bachelors and beginners. You can make a big batch and enjoy it throughout the week for various meals.
- Easy dinner recipes for beginners
- Easy food to make for lunch
- Easy side dish
- Inexpensive dinner when you are not sure what to make
Ingredients For Aloo Pyaz Sabzi
To make this onion and potato fry AKA Aloo pyaz you need very few ingredients.
- Potato and Onions
- Oil
- Spices and Seasoning – Cumin seeds, Whole coriander seeds, salt, red chilli powder, turmeric powder, salt, mango powder/amchoor
Step by Step method
Heat oil in a deep frying pan or wok, add cumin seeds. Then add sliced potatoes in it. Sauté the potatoes for 2-3 minutes and then cover the wok with a lid. [photo 1,2,3]
Cover and cook the potatoes for 5 minutes and then take off the lid. Stir the potatoes 1-2 times in between. And cook them for another 2-3 minutes. When the potatoes are 80% cooked then add turmeric powder, red chili powder, and salt to taste. [photo4,5]
Mix the potatoes to coat well with spices and then add sliced onions. [photo 6]
Mix the onion and potatoes well to coat the spices. Add crushed coriander and amchur powder in it. [photo 1,2,3,4]
Cover and cook for 5-6 minutes, then take off the lid and mix again. Aloo pyaz sabzi is ready to be served. [photo 5,6]
Recipe Notes – Tips and Substitutions
- Cut of onion and potatoes is important for the perfect taste. So prepping potatoes and onion is the only time-consuming thing. Slice them in equal size and that is neither too thin nor too thick. If you cut them too thin these will break easily while stir-frying and too thick means less spicy. So about 1/4th of an inch works great. You can either slice them with a knife or use mandolin of adjustable thickness.
- If you can’t find coriander seeds you can substitute with coriander powder it tastes good too but for the best taste always use crushed coriander seeds. The crunch that comes in every mouthful is delightful.
- When you are stir-frying, cover them in-between and frequently stir them. It takes approximately 12-15 minutes of cooking so you can stir them every 3 minutes or so. In last leave them for 2-3 minutes to allow to develop some brown bits in the bottom of wok or kadai that is another delicious part about aloo pyaz sabzi.
- If you can’t find amchoor or mango powder use juice of 1/4 lime +1/2 teaspoon Cumin powder in where you use amchoor. It may change the taste a bit but a slight tanginess in the sabzi is a must.
Secret Tip to Make Best Aloo Pyaz
- Mom’s Secret to Make Best Aloo Pyaz sabzi is coriander seeds! And single most important tip is to use crushed coriander seeds and never coriander powder.
- If you do not have access to whole coriander seeds you can use that but for best tasting aloo always use crushed coriander. I crush coriander seeds in a small mortar and pestle.
How to Serve
With paratha and dahi for breakfast, as an easy side dish for dinner or lunch with dal or any other sabzi. So it checks everything that makes it ideal for bachelors and beginner cooks.
Aloo pyaz sabji or bhujia tastes best with Laccha paratha or even with egg paratha. This is best potato side dish to serve with Any Indian Dal, Butter chicken, Matar Paneer or even as a sandwich filling.
So whenever you are making this potato onion sabzi make a big batch and enjoy it in more than one meal in the week. It stores well in the fridge.
How to Store Potato Fry in the fridge
You can store it in any glass container with lid as per your convenience, in individual portions or as it is. To reheat just take out the required amount and microwave it for 2-3 minutes and it will taste as good as fresh or even better!
More Potato Recipes to Try
- Aloo jeera Recipe
- Aloo Katli Masala
- Chettinad Potato Fry
- Masala Aloo Recipe
- Nepali Aloo ko Achar
Watch Video
For exact steps and right texture at each step I highly recommend watching video. Especially if you are a beginner in cooking it helps to see the exact process.
Aloo Pyaz Sabzi
Equipment
- WOK
Ingredients
- 1.5 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 400 grams Potatoes
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Red chilli Powder
- Salt to taste
- 200 grams Onion
- 1 tablespoon Coriander crushed
- 1 teaspoon Amchur Powder
Instructions
- Heat 1 tablespoon oil in a deep frying pan. Add cumin seeds in the pan, when cumin starts to crackle add 3 medium-sized potatoes. Dice the potatoes well and then add them to the pan.
- Saute the potatoes for 2-3 minutes and then cover it with a lid.
- Cover and cook the potatoes for 5 minutes and then take off the lid.
- Stir the potatoes 1-2 times. Then cook them for another 2-3 minutes.
- When the potatoes are 80% cooked then add ¼ teaspoon of turmeric powder, 1 teaspoon Red chilli powder, and sprinkle salt to taste.
- Mix the potatoes and then add 2 medium-sized diced onions in them.
- To coat the spices, mix the onion and potatoes well.
- Add a tablespoon of crushed coriander in the pan. You can use pestle and mortar to crush the coriander.
- For a bit of tanginess add a teaspoon of amchur powder in the pan.
- Mix the ingredients to coat the spices well.
- Cover and cook for 5-6 minutes, then take off the lid and mix again.
- Serve aloo pyaaz with paratha.
Video
Notes
- Slice onion and potato in equal size for uniform cooking and texture. About 1/4th of an inch works great. You can either slice them with knife or use mandolin of adjustable thickness.
- If you can’t find coriander seeds you can substitute with coriander powder it tastes good too but for the best taste always use crushed coriander seeds. The crunch that comes in every mouthful is absolutely delightful.
- When you are stir frying, cover them in-between and frequently stir them. It takes approximately 12-15 minutes of cooking so you can stir them every 3 minutes or so . In last leave them for 2-3 minutes to allow to develop some brown bits in the bottom of wok or kadai that is another delicious part about aloo pyaz sabzi.
- If you can’t find amchoor or mango powder use juice of 1/4 lime +1/2 teaspoon Cumin powder in where you use amchoor. It may change the taste a bit but a slight tanginess in the sabzi is a must.
Simply and looking yum!
Farhat
Simple to prepare yet awesome taste 👍👍👍
Looks really tasty. I’ll try it today.
Excellent
Mouthwatering
Hi Rekha,
How many potatoes is 400 grams? Size and amount would be helpful.
Thank you
it would be 2-3 big sized potatoes or 4-5 medium sized potatoes.