Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cubed
- 2 medium-sized onions, sliced
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons chopped fresh cilantro leaves
Special Equipment Needed:
- Large skillet or wok
- Spatula or wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the sliced onions and sauté until they turn translucent.
4. Add the cubed potatoes and stir to coat them with the onion mixture.
5. Add the coriander powder, red chili powder, turmeric powder, and salt to taste. Stir well to combine.
6. Cover the skillet or wok and let the potatoes cook for about 15-20 minutes, stirring occasionally, until they are tender and golden brown.
7. Once the potatoes are cooked, sprinkle chopped cilantro leaves on top and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 182
Fat: 7g
Carbohydrates: 28g
Protein: 3g
Sodium: 158mg
Fiber: 4g
Substitutions for ingredients:
- You can use any type of potatoes for this recipe, but make sure they are peeled and cubed.
- If you don't have fresh cilantro leaves, you can use dried cilantro or parsley.
Variations:
- You can add other vegetables such as bell peppers, carrots, or peas to this recipe.
- You can also add some diced tomatoes for a tangy flavor.
Tips and Tricks:
- Make sure to stir the potatoes occasionally to prevent them from sticking to the bottom of the skillet or wok.
- You can adjust the amount of spices according to your taste preference.
- If you want to make this recipe spicier, you can add more red chili powder or some chopped green chilies.
Storage Instructions:
- You can store the leftover Aloo Piyaz in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the Aloo Piyaz, you can microwave it for a few minutes or heat it up in a skillet over medium heat.
Presentation Ideas:
- You can serve the Aloo Piyaz in a bowl or on a plate, garnished with some fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Aloo Piyaz goes well with rice, naan bread, or roti.
Suggested Side Dishes:
- Raita (yogurt dip)
- Salad
Troubleshooting Advice:
- If the potatoes are not cooked through, you can add a little bit of water to the skillet or wok and cover it again until the potatoes are tender.
Food Safety Advice:
- Make sure to wash the potatoes and onions thoroughly before using them in the recipe.
- Store the leftover Aloo Piyaz in the refrigerator and consume it within 3 days.
Food History:
- Aloo Piyaz is a popular dish in North India and Pakistan, where it is often served as a side dish or a main course.
Flavor Profiles:
- Aloo Piyaz has a spicy and savory flavor, with a hint of sweetness from the onions.
Serving Suggestions:
- Serve the Aloo Piyaz hot with some rice or bread.
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Region: Indian