Rajasthani Aloo Pyaz Subzi with Tomato-Onion Paste

Ingredients

• 1 kg Tomatoes (grated coarsely for paste)
• 1 cup Vegetable Oil (divided: ½ cup for tomato paste, ½ cup for onion paste, extra for deep‑frying)
• 700 g Onions (grated for paste; additional onions sliced for frying)
• 700 g Potatoes (peeled and cut into large chunks)
• 2 tablespoons Desi Ghee (for tempering and final cooking)
• 1 tablespoon Cumin Seeds (tempering)
• 3 pieces Bay Leaves (whole)
• 5 pieces Green Cardamom Pods (slightly crushed)
• ½ teaspoon Black Peppercorns (whole, roasted)
• ½ teaspoon Ajwain (Carom Seeds) (roasted)
• 1 tablespoon Coriander Seeds (whole, roasted)
• ½ teaspoon Long Pepper (Pippali) (roasted)
• 1 tablespoon Kashmiri Red Chili Powder (mildly spicy, bright red)
• 1 teaspoon Low‑Heat Yellow Chili Powder (for color)
• 1 teaspoon Cinnamon Powder
• 1½ teaspoons Salt (adjust to taste)
• 1 tablespoon Roasted Cumin Powder
• ½ teaspoon Dry Ginger Powder (Sonth)
• 1 tablespoon White Pepper Powder
• 1 teaspoon Dried Mint Powder
• ½ teaspoon Black Salt (Kala Namak)
• 2 tablespoons Garlic (minced)
• 2 tablespoons Fresh Ginger (finely chopped)
• 3 pieces Green Chilies (slit, very hot)
• ½ teaspoon Asafoetida (Hing)
• 1 cup Hung Yogurt (Greek‑style) (strained to remove excess whey)
• ½ cup Fresh Coriander Leaves (chopped for garnish)
• 7 cups Water (hot, boiled)

Instructions

1. Make Tomato Paste

   Grate 1 kg tomatoes using a coarse grater. Heat ½ cup oil in a pan over medium heat, add the grated tomatoes and cook, stirring occasionally, until all moisture evaporates and the mixture turns dry and deep red.

   Time: PT10M

   Temperature: Medium heat

2. Make Onion Paste

   Grate 700 g onions coarsely. In another pan, heat ½ cup oil over medium heat, add the grated onions and fry until they turn golden brown and the moisture is gone. Set aside to cool; store in a sealed container in the fridge (up to 10 days).

   Time: PT10M

   Temperature: Medium heat

3. Fry Potatoes

   Peel and cut 700 g potatoes into large bite‑size chunks. Heat enough oil (about 2 cups) in a deep‑frying pan until hot (180°C). Fry the potatoes in batches until they are golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 180°C

4. Fry Sliced Onions

   Slice the remaining onions thinly. In the same oil used for potatoes, fry the onion slices until deep brown and crisp. Set aside.

   Time: PT10M

   Temperature: Medium‑high heat

5. Prepare Spice Mix

   In a dry skillet, lightly toast 4 large green cardamom pods, ½ tsp black peppercorns, ½ tsp ajwain, 1 tbsp coriander seeds, ½ tsp long pepper, 1 tbsp Kashmiri red chili powder, 1 tsp low‑heat yellow chili powder, 1 tsp cinnamon powder, 1 tbsp roasted cumin powder, ½ tsp dry ginger powder, 1 tbsp white pepper powder, 1 tsp dried mint powder, and ½ tsp black salt. Grind to a fine powder using a spice grinder or mortar‑pestle.

   Time: PT5M

6. Temper Ghee and Add Whole Spices

   In a clean kadhai, melt 2 tbsp desi ghee over medium heat. Add 1 tbsp cumin seeds; when they sputter, add 3 bay leaves and the freshly ground spice mix. Sauté for 1‑2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Add Aromatics

   Add 2 tbsp chopped fresh ginger, 2 tbsp minced garlic, 3 slit green chilies, 5 green cardamom pods (slightly crushed), and ½ tsp asafoetida. Stir for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

8. Create Gravy Base

   Pour 1 cup hot boiled water into the pan, stir, and bring to a gentle boil.

   Time: PT2M

   Temperature: Medium heat

9. Add Tomato and Onion Pastes

   Stir in the prepared tomato paste (from step 1) and onion paste (from step 2). Mix well and cook for 3 minutes.

   Time: PT3M

   Temperature: Medium heat

10. Season the Gravy

    Add the ground spice mix (step 5) if not already fully incorporated, then add 1 tbsp roasted cumin powder, ½ tsp salt (adjust later), and ½ tsp black salt. Stir and let the mixture simmer for 5 minutes.

    Time: PT5M

    Temperature: Medium heat

11. Adjust Consistency

    Add an additional 4‑5 cups hot boiled water (total about 7 cups) to achieve a thick but pourable gravy. Bring to a boil, then reduce to low heat and simmer for 7‑8 minutes until the oil separates and the gravy thickens.

    Time: PT8M

    Temperature: Low heat

12. Combine Fried Potatoes and Onions

    Gently fold the fried potato chunks and fried onion slices into the gravy. Mix carefully to keep the potatoes intact. Cook on low heat for 10 minutes, allowing the potatoes to absorb the flavors.

    Time: PT10M

    Temperature: Low heat

13. Finish with Hung Yogurt

    Stir in 1 cup hung yogurt, simmer for 3‑4 minutes until the oil rises to the surface and the gravy looks glossy. Adjust salt if needed.

    Time: PT4M

    Temperature: Low heat

14. Garnish and Serve

    Garnish with ½ cup chopped fresh coriander leaves. Serve hot with Missi Roti, Bajra Roti, or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Tomatoes: Canned crushed tomatoes (use 800 g)
• Instead of Vegetable Oil: Sunflower oil, Canola oil
• Instead of Onions: Shallots (use 500 g)
• Instead of Potatoes: Sweet potatoes (use 600 g)
• Instead of Desi Ghee: Unsalted butter, Clarified butter
• Instead of Cumin Seeds: Ground cumin (½ tsp)
• Instead of Bay Leaves: None
• Instead of Green Cardamom Pods: Cardamom powder (¼ tsp)
• Instead of Black Peppercorns: Ground black pepper (¼ tsp)
• Instead of Ajwain (Carom Seeds): Cumin seeds (½ tsp)
• Instead of Coriander Seeds: Ground coriander (1 tsp)
• Instead of Long Pepper (Pippali): Black pepper (¼ tsp)
• Instead of Kashmiri Red Chili Powder: Paprika + cayenne mix
• Instead of Low‑Heat Yellow Chili Powder: Turmeric (¼ tsp)
• Instead of Cinnamon Powder: Ground cinnamon (½ tsp)
• Instead of Salt: Sea salt
• Instead of Roasted Cumin Powder: Ground cumin (1 tsp)
• Instead of Dry Ginger Powder (Sonth): Fresh ginger (¼ tsp grated)
• Instead of White Pepper Powder: Black pepper (1 tsp)
• Instead of Dried Mint Powder: Fresh mint leaves (1 tbsp, chopped)
• Instead of Black Salt (Kala Namak): Regular salt
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Fresh Ginger: Ginger paste (1 tsp)
• Instead of Green Chilies: Jalapeño (2 pieces)
• Instead of Asafoetida (Hing): Garlic powder (¼ tsp)
• Instead of Hung Yogurt (Greek‑style): Plain Greek yogurt
• Instead of Fresh Coriander Leaves: Fresh parsley
• Instead of Water: Vegetable broth (for richer flavor)

Equipment Needed

• Grater
• Mixing Bowl
• Blender or Hand Mixer (optional)
• Deep‑Frying Pan (Kadhai)
• Saucepan
• Spatula / Slotted Spoon
• Knife
• Cutting Board
• Strainer or Cheesecloth
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Preparing dry tomato and onion pastes to ensure a thick gravy.
• Frying potatoes until golden brown without over‑cooking.
• Tempering spices in ghee without burning.
• Adding hot water to keep the oil from separating.
• Finishing with hung yogurt without curdling.

Chef Tips from the Video

• For extra aroma, add a pinch of smoked paprika with the Kashmiri red chili.
• Use a heavy‑bottomed kadhai to prevent the spices from scorching.
• If you prefer less heat, reduce the green chilies to 1‑2 pieces.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 1 month; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare tomato and onion pastes a day ahead and refrigerate.
• Fry potatoes and onions up to step 4; store them separately and add at step 12.
• Hung yogurt can be made in advance by draining plain yogurt overnight.

Frequently Asked Questions