Recipe: Aloo Do Pyaja | Potatoes with Onions | An Indian Home Cooked Recipe

I am often amazed by the simplicity of Indian home cooked dishes, and how much flavour can be put into a couple of ingredients with a couple of spices.  I originally called this dish Peasant Potatoes with Onions, but recently the term Peasant when referred to food is seen as derogatory. I have never thought of “Peasant” food as been anything “less than”. I think of it as extraordinary food being produced without the influence of fashion and with local and common ingredients. My real favourite sort of food. Isn’t it what we strive for at home – cost effective and flavoursome food with local ingredients?

By the way, Do Pyaja (also spelt Pyaza) means double the onions or lots of onions. There are many recipes for this dish, from the Punjab through to Rajasthan. Some have peas or a dose of cream, for example, and it can be a wet or dry curry. But I adore this recipe for its simplicity.

Similar recipes include Sesame Potatoes, Saag Aloo, and Potato Subzi.

You might also like to browse all of our Potato recipes. All of our Indian recipes are here, and our Indian Essentials are here. Check out our easy Late Winter recipes too.

Recipe: Aloo Do Pyaja | Potatoes with Onions

Home Style Aloo Do Pyaja | Potatoes with Onions

This is a simple recipe – not the best looking, made with minimal ingredients (by Indian standards!) but very very tasty. Serve with some Indian bread as an afternoon snack or as part of a meal.

250 g potatoes 2 large onions 2 large tomatoes
1 Tblspn canola oil or ghee 1 green chilli pinch turmeric powder
0.5 tspn cumin 0.25 tspn garam masala small pinch chilli powder
0.25 tspn salt 0.25 tspn coriander powder 1 Tblspn chopped green coriander leaves

Wash, boil and peel the potatoes, and cut into 3 or 4 cm cubes. Peel onions and cube. Cube tomatoes. Chop green chillies.

Heat the oil in a wok, karachi or large frying pan. Add cumin, coriander, chillies and onion and fry for 2-3 minutes. Add potatoes and tomatoes to the onion mixture. Add salt, turmeric and chilli powder, and cook, stirring continuously, for 3 – 4 minutes. Add 1/4 cup water to the mixture and cook, covered, on low heat for 3 – 4 minutes.

Add garam masala to the cooked vegetables, and remove from the heat. Place on a serving dish and garnish with coriander leaves. Serve with Indian breads.

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11 Comments

  1. I could not agree with you more about he simplicity of Indian home cooking. I also think that Indian food is experienced with all five senses. Sometimes, just the pop and crackle of the tadka is enough to stir up anticipation….:-)

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  2. Tamana says:

    This recipe sounds delicious. Maybe I’ll may it for dinner this week.

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