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Explore Aloo Do Pyaza | Dhaba Style Recipe | ढाबे जैसा स्वादिष्ट आलू दो प्याज़ा | Chef Sanjyot Keer with 1,393,926 views, 18,012 likes, and 372 comments. Experience the impact of this video content that has captured audience attention.

Writen Recipe - Aloo Do Pyaza Prep time: 20-25 minutes Cooking time: 45 minutes Serves: 4-5 people Ingredients: Veggie Prep POTATO | आलू 5 MEDIUM SIZED (PEELED) ONION | प्याज़ 2 SMALL SIZED. TOMATO | टमाटर 2 NOS. (FOR TOSSING) CAPSICUM | शिमला मिर्च 1 LARGE SIZED. ONION | प्याज़ 4 MEDIUM SIZED. (FOR GRAVY) Frying Potato MUSTARD OIL | सरसों का तेल AS REQUIRED (FOR SHALLOW FRYING) Base Gravy MUSTARD OIL | सरसों का तेल 2-3 TBSP CUMIN SEEDS | जीरा 1/2 TSP CINNAMON STICK | दालचीनी 1 INCH GREEN CARDAMOM | हरी इलायची 2 NOS. BLACK CARDAMOM | बड़ी इलायची 1 NO. CLOVES | लौंग 3 NOS. BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS. BAY LEAF | तेज पत्ता 1 NO. GARLIC | लहसुन 8-10 CLOVES GINGER | अदरक 2 INCH GREEN CHILLI | हरी मिर्च 2 NOS. CORIANDER STEMS | धनिए के डंठल A HANDFUL TOMATO TRIMMINGS| बचा हुआ टमाटर (ROUGHLY CHOPPED) SALT | नमक TO TASTE HOT WATER | गरम पानी A SPLASH CURD | दही 1/2 CUP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP CORIANDER POWDER | धनिया पाउडर 1 TBSP CUMIN POWDER | जीरा पाउडर 1 TSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP HOT WATER | गरम पानी AS REQUIRED Final Cooking MUSTARD OIL | सरसों का तेल (REMAINING) CUMIN SEEDS | जीरा A PINCH CORIANDER SEEDS | साबुत धनिया1 TBSP (CRUSHED) GINGER JULIENNE | अदरक के लच्छे 1 INCH GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED) BLACK SALT | काला नमक A PINCH CHAAT MASALA | चाट मसाला A PINCH SALT | नमक TO TASTE ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A PINCH GARAM MASALA | गरम मसाला A PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) HOT WATER | गरम पानी AS REQUIRED Method Peel the potatoes, cut the potato in half then in quarters & cut the quarters into halves, you will get bite sized pieces, keep them submerged in water. Cut the onions, capsicum & tomatoes (save the core & trimmings) into petals & roughly slice the remaining onions for the gravy. In a deep pan, add the mustard oil & heat it over high flame until it begins to smoke, then switch off the flame & let the oil cool down slightly. Once it is only moderately hot, strain the water from the potatoes & carefully add them into the oil, fry the potatoes over high flame while stirring at regular intervals until they get fully cooked & turn golden brown, then strain them out & transfer into a bowl & set aside. Strain the remaining oil as well, this same oil will be used for the further cooking processes. Add some of the oil back into the pan, heat it up & add all the whole spices, let them crackle for a few seconds & then add in the sliced onions, stir well & cook them over medium high flame until they turn golden brown. Further, add garlic, ginger, green chilli, coriander stems, tomato trimmings, salt, stir well & then add a splash of hot water, cover & cook over medium to low flame until the tomatoes turn mushy. Add all the powdered spices into the curd & mix well to make a smooth mixture, add this mixture into the pan once the tomatoes turn mushy, stir well & cook over high flame until the oil separates, keep adding splashes of hot water if the gravy becomes too dry to cook. Once the oil separates, switch off the flame & let the mixture cool down completely, then add it into a mixer grinder jar along with some water & grind it into a smooth fine gravy. In a pan or kadhai, add the remaining mustard oil & heat it up. Add cumin seeds, coriander seeds, ginger, green chillies & the onion, tomato, capsicum petals, toss over high flame for a minute. Then add the fried potatoes, saute for a couple of seconds over high flame & then add the prepared gravy along with black salt & chaat masala, stir well & cook for 2-3 minutes. Taste & adjust salt if required & lastly add kasuri methi powder, garam masala, fresh coriander & stir well. You can adjust the consistency of the dish as per your preference, if you want the gravy to be thick then do not add any hot water otherwise add some hot water. Dhaba style Aloo Do Pyaza is ready, serve it with some tandoori roti & salad. #YFL #SanjyotKeer #aloodopyaza Buy now: BlendLab Pro 2.0 - https://links.yflhome.com/blp2.0ytd Amazon - https://links.yflhome.com/blendlabpro2amazon Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Cutting Potatoes & Veggies 1:07 Frying Potatoes 2:53 Base Gravy 4:03 Final Cooking 8:17 Plating 10:02 Outro 10:46

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