Aloo Do Pyaza prepared with cream and mawa for a dhaba-style pleasure
It's true that there are countless possibilities for veggies to use in our regular meals. However, potatoes are cooked the most frequently in practically every Indian family. You may make a variety of recipes with the ingredients because they go well with virtually anything. We regularly prepare a variety of aloo ki sabzis with a variety of flavours, but we can't resist the urge to attempt something new. Here is a recipe for aloo that you absolutely must try if you are with us. Aloo do pyaza can compete fiercely with the more well-known paneer do pyaza and chicken do pyaza, and it might even take first place in some households.
The flavour and crispness of onions are celebrated in every "do pyaza" meal. Aloo do pyaza achieves the same without overpowering the aloo flavour, which is always a favourite. To give the dish a little tang, diced tomatoes are also added along with diced onions. The extra crunch that is added to the taste in this recipe is what distinguishes it. Potatoes, onions, and tomatoes are all lightly fried at first and then simmered in a thick sauce of onions that have already been infused with some of the mouthwatering flavours of our Indian spices.
2 large potatoes; chopped, fried
3 medium tomatoes; roughly chopped
2 small onions; roughly chopped
1/4cup (15pcs) cashew nuts
7-10 dried red chillies
1/2 cup water
1/2 cup (100g) Mawa
1/3 cup cream
5 tbsp Milk
2 tbsp Ghee
1 tbsp red Kashmiri chilli powder
1 tsp garam masala
1 tsp Kasuri methi
1 tsp Sugar
1/2 tsp Salt or more
1/2 tsp Black Salt
In a pan, heat the oil. Let the onions brown after adding them. Tomatoes should be added and cooked until tender. Salt, cashews, and red chilies should also be added. Cook until cashews are tender. The tomatoes ought to be entirely mushy. Add water, then bring it to a boil. Cool this down a bit and combine it to make a paste. Remove the paste and place it in a bowl with 1/2 cup water. The Mawa, milk, and cream should be thoroughly blended.
In a pan, melt ghee. Cook for 10 seconds after adding the green chilies. Cook for 5-7 seconds after adding the red chilli powder. Now stir in the pureed tomato paste and cook for 7 to 10 minutes. Haldi, garam masala, Kasuri methi, salt, black salt, and sugar should be added. Cook for 5 minutes on low heat after adding the Mawa mix. Bring it to a boil once you've added the fried potatoes. Stir in half of the fried onions. Put this in a bowl and top with the rest of the fried onions.
Substitutes: Ghee for oil. 2tbsp Condensed milk for mawa. If you use this- don’t add sugar if you’re using this. Baked or Air fried potatoes instead of fried potatoes. Boil and sauté the potatoes in some oil.