Jaipuri Aloo Pyaz Ki Sabzi Recipe Using Preethi Electric Pressure Cooker
This Jaipuri Aloo Pyaz Ki Sabzi, also known as Jaipuri Potato Onion Vegetable, is a rich and flavorful Rajasthani dish that brings together baby potatoes, pearl onions, and a fragrant blend of spices. Cooking it in the Preethi Electric Pressure Cooker simplifies the process, ensuring that you enjoy a mouthwatering, aromatic vegetable curry without spending hours in the kitchen. Perfect for a weekend lunch or dinner, this recipe is both hearty and delicious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (boiled & peeled) | 2 cups |
| Pearl Onions (Sambar Onions) | 1 cup |
| Garlic (finely chopped) | 6 cloves |
| Ginger (finely chopped) | 1 inch |
| Green Chillies (slit) | 2 |
| Bay Leaf (Tej Patta) | 1, torn |
| Homemade Tomato Puree | 1/2 cup |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Salt | To taste |
| Fresh Coriander (Dhania) Leaves | A handful |
| Mustard Oil (for cooking) | 1 1/2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Instructions:
Step 1: Preheat the Preethi Electric Pressure Cooker
Begin by setting your Preethi Electric Pressure Cooker to the Saute Mode. To do this, press the Menu Option and repeatedly press the plus button until you reach P-15, which activates the Saute Mode. Allow the pan to heat up for about 4 minutes.
Step 2: Heat Mustard Oil
Once the pan is preheated, add 1 1/2 tablespoons of mustard oil. Allow the oil to get hot, which will enhance the flavors of the spices as they cook.
Step 3: Saute Aromatics and Onions
Add the torn bay leaf, finely chopped garlic, ginger, and slit green chilies into the hot oil. Stir-fry the ingredients for about a minute until fragrant. Then, add the pearl onions (sambar onions) and sauté them until they turn slightly brown and soft, which will bring out their natural sweetness.
Step 4: Roast Baby Potatoes
Add the boiled and peeled baby potatoes to the pot. Stir gently and roast them for about 3 to 4 minutes. This step gives the potatoes a nice golden color and allows them to absorb the aromatic flavors.
Step 5: Add Spices and Tomato Puree
Once the potatoes are roasted, add the homemade tomato puree, curd (yogurt), turmeric powder, Kashmiri red chili powder, coriander powder, garam masala powder, and salt to taste. Stir everything together to combine. Let this mixture sauté for another 2 to 3 minutes to enhance the spices’ flavors.
Step 6: Pressure Cook the Sabzi
Cover the pressure cooker and set the Pressure Valve to the “pressure position”. Now, press the Menu Button again, and continue pressing the plus sign button until you reach P-12, which is the Gravy Mode. The timer will run for 15 minutes, allowing the potatoes and onions to cook thoroughly and soak in all the wonderful spices.
Step 7: Release Pressure and Stir in Coriander
Once the 15-minute timer goes off, allow the pressure to release naturally. Open the pressure cooker, and give the dish a good stir. Add a handful of chopped fresh coriander leaves and mix them in.
Step 8: Serve and Enjoy
Transfer the Jaipuri Aloo Pyaz Ki Sabzi into a serving bowl. Serve hot, and enjoy this flavorful vegetable dish with Tawa Paratha and Panchmel Dal for a complete Rajasthani meal.
This recipe serves 6 people, making it perfect for a family lunch or a special gathering. The combination of baby potatoes, onions, and aromatic spices cooked in the Preethi Electric Pressure Cooker will surely become a favorite in your household!
Tip: To enhance the dish even further, you can garnish it with fried onions or a dollop of fresh cream before serving. This will add a creamy texture and an extra layer of richness to the dish.
