Aloo-pyaaj-paneer in desi ghee

Aloo-pyaaj-paneer ki sabji (Curry) in desi ghee is a popular curry of Rajasthan, India. Rajasthani cuisines are full of unique flavors and spices. Aloo-Pyaaj-Paneer ki sabji is a real treat for potato-onion lovers. This dish though having very simple and common ingredient is prepared in a very special way. And the secret ingredient is “Desi Ghee”….so let’s get started step by step.

Cuisine: Indian (Rajasthan) | Recipe Category: Curry
Prep Time: 20 Minutes | Cook Time: 25 Minutes | serving:  3-4

Ingredients:

Basic Ingredients:  

1.	Baby potatoes*/2 medium size potato	15-20 pc
2.	Red pearl onion*/2 medium size onions	15-20 pc
3.	Cottage Cheese/Paneer	200 gm
4.	Green bell pepper, medium	1 pc

For the Gravy:

1.	Tomato medium size	2pc
2.	Onion medium size	2pc
3.	Garlic cloves	7-8 pc
4.	Ginger	1 inch
5.	Green chilies	2 pc
6.	Chopped coriander leaves	for garnishing
7.	Salt	to taste
8.	Beaten yogurt	150-200 ml
9.	Fresh cream	1/4 cup
10.	Ghee	3-4 Tbsp.
11.	Ghee/oil*	for frying

Temper & Spices:

1.	Cumin seeds	1 headful Tsp
2.	Asafetida	1/4 tsp
3.	Cardamom	2 pc
4.	Cloves	2 pc
5.	Cinnamon stick	1” inch
6.	Bay leaves	2 pc
7.	Black cardamom*	2 pc
8.	Black pepper corn	6-8 pc
9.	Turmeric powder	1/2 Tsp
10.	Red chili powder	1 Tbsp.
11.	Garam Masala	1 Tsp

Step by Step Instruction: [Hide Images]

1. Peel and wash the potatoes, keep them whole and prick them from all over. If you are using big potatoes then cut them in big pieces.  Soak potatoes in salt water for 15 minutes and drain.Peel the baby onions and give a slit from one side. Cut the cottage cheese and capsicum in big square pieces. 
2.  Heat sufficient ghee in a pan and fry potato, onion, capsicum and cottage cheese separately one by one till light brown in color and drain onto an absorbent paper. You can use oil too at this step if you want to avoid eating more ghee.
3. For gravy grind the green chilies, onion and ginger to fine paste and keep aside. Mince the garlic gloves.
4. Blanch tomato and make puree. Instead of blanching here you can toss tomatoes in same pan in which you did frying to make puree. Just remove all the oil from the pan and toss till tomatoes turn soft and make puree.
5. Heat 3 Tbsp. of ghee in a pan on a medium flame and add the cumin seeds. When cumin starts to sizzle add asafetida, both cardamom, cloves, cinnamon, black peppercorn and bay leaves. Add minced garlic and sauté it for 1 minute or less.
6. Now add onion-ginger-chili paste and stir continuously for few minutes until the aroma rises and the raw smell disappear.
7. Add the pureed tomato & sauté it for few minutes. Add all powdered spices (turmeric, red chili, garam masala and salt), mix well n cook for another few minutes.
8. Add the beaten yogurt & cream, and cook until the ghee separates. 
9. Once the gravy is creamy and shiny add the fried
10. Add onions and mix gently; cook for a few minutes.
11. Take off flame and garnish with chopped coriander leaves and grated cottage cheese.
12. Serve hot with Naan, Tandoori or plain Parantha.

Quick Tips:

1. If baby potatoes and red pearl are not available you can use medium size onion and potatoes and dice in big pieces. 
2. You can replace black cardamom with green cardamom. If you are using green one then 4-5 total should be fine.
3. Don’t skip using ghee while making gravy.
4. You can replace cream with full cream milk if cream is not available. Adjust the quantity of milk as required.