Allergens in Aloo Pyaaz ki Sabzi: mustard.
Ingredients
Quantities for 4.
- 500g, boiled, peeled and cut into 2cm cubes Potatoboil them the day before if you can. Cold potato holds its shape
- 2 large, sliced thick Onion
- 4 tbsp Neutral Oil
- 1.5 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1/2 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 2, slit Green Chilli
- 3/4 tsp Turmeric
- 1 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1.5 tsp Amchurthe sourness is the point of this sabzi
- 1 tsp, crushed Kasuri Methioptional
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil and cool the potatoes fully before cubing. Hot potatoes crumble in the pan and you end up with mash.
- Slice the onion thick, in half-rings. It should stay in identifiable pieces, not melt into the potato.
- Measure the spices into one small bowl before you start; the whole dish takes 20 minutes and the tadka moves fast.
Method
- Heat the oil until it shimmers, then crackle the mustard seeds, followed by the cumin.
- Add the hing and slit green chillies and fry 15 seconds.
- Tip in the sliced onion and cook 6-7 minutes over medium-high heat until the edges brown but the pieces still have bite.Stop while they are still slightly firm. Soft onion disappears into the dish.
- Take the pan off the heat, add the turmeric, chilli and coriander powders, and stir for 10 seconds in the residual heat.
- Return to the flame, add the cubed potato and salt, and toss to coat every piece.
- Fry 8 minutes over medium heat, turning only every couple of minutes, until the potatoes take on crisp golden faces.Turning constantly breaks the cubes and stops any crust forming. Leave them alone between turns.
- Crush in the kasuri methi and sprinkle over the amchur, then toss and cook 1 more minute.
- Stir through the coriander leaves and serve hot with methi bajra puri or plain roti.
Storage
Keeps 3 days refrigerated. Reheat in a dry pan over medium heat for 5 minutes to bring the crisp edges back; it goes soft in the microwave.
Nutrition Good estimate
One serving of Aloo Pyaaz ki Sabzi (235 g) is about 274 calories, or 117 calories per 100 g.
Low protein: 5 g a serving, 7% of the calories
| Per serving235 g | Per 100 g | |
|---|---|---|
| Calories | 274 kcal | 117 kcal |
| Protein | 4.6 g | 2 g |
| Carbohydrate | 33.8 g | 14 g |
| of which sugars | 5.8 g | 2 g |
| Fibre | 5.5 g | 2 g |
| Fat | 14.7 g | 6 g |
| of which saturated | 1.6 g | 1 g |
| of which unsaturated | 12.4 g | 5 g |
Nearest database match used for amchur, asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.