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Marwadi Aloo Pyaz ki Sabzi (Potato–Onion bhaji)

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

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.

Trivia Tadka

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.

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