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Marwadi Aloo Pyaz ki Sabzi (Potato–Onion bhaji)
- Duration: 30 minutes
- Serves: 2 to 4 people
The cut potatoes should be bigger than usual and should be evenly chopped. So, cut the potato into a quarter of its size if it is medium or large sized. The saunf-dhania powder tastes best if crushed in a pestle-mortar rather than a grinder.
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Rajasthanis love spicy food made with freshly ground spices and the Marwadi Aloo Pyaaz is one of the top dishes in this category. It is a rich dry sabzi which is also a hot favourite for weddings.
- Onion, chopped quarterly (2)
- Potato, chopped quarterly (2)
- Chickpea flour (besan) (1 tbsp)
- Cumin seeds (jeera) (1 tbsp)
- Mustard seeds (sarson) (1 tsp)
- Oil (2 tsp)
- Asafoetida (hing) (1/4 tsp)
- Salt to taste (1tsp)
- Bay leaf (tejpatta) (1)
- Dry red chilli (sabut lal mirch) (1)
- MTR Lal Mirch Red Chilli Powder (2 tsp)
- MTR Haldi Turmeric Powder (1 tsp)
- Cumin-coriander (jeera-dhania) powder (2 tsp)
- Lemon juice (1 tsp)
- Coriander leaves (hara dhania), finely chopped (lots for garnish)
- Fennel (saunf) (1 tbsp)
- Coriander seeds (sabut dhania) (1 tbsp)
- With a pestle and mortar, crush saunf and dhania seeds in a rough powder. Don't use a grinder.
- Heat oil in a non stick pan and add sarson to it. As it crackles, add jeera, hing, tejpatta, and sabut lal mirch.
- Fry for a second or two and then add the grounded saunf-dhania powder.
- Add onion, potatoes, MTR Haldi Turmeric Powder and salt and cover to cook on medium flame.
- When the potatoes are cooked, add MTR Lal Mirch Red Chilli Powder, cumin-coriander powder and besan and mix well.
- Cover again and cook for 5 more minutes.
- Turn off the gas, add lemon juice and garnish with fresh hara dhania.
- Serve hot with rotis.