Jaipuri Aloo Pyaz Ki Sabzi Recipe Using Preethi Electric Pressure Cooker
Give this simple one pot Jaipuri Aloo Pyaz Ki Sabzi Recipe a try, that's made super simple in an electric pressure cooker. You can serve Jaipuri Aloo Pyaz Ki Sabzi Recipe along with a hot tawa paratha and boondi raita for a quick weeknight dinner.In association with Preethi Kitchen Appliances
Jaipuri Aloo Pyaz Ki Sabzi Recipe is a semi dry sabzi made from baby potatoes and pearl onions in a masaledar tomato based gravy which gives it a tangy and spicy flavour. Jaipuri Aloo Pyaz Ki Sabzi is a traditional recipe from the state of Rajasthan and is usually made during festivals and for feasts.
We made the Jaipuri aloo Pyaz ki Sabzi in Preethi Electric Pressure cooker.The Preethi electric pressure cooker is like an instant pot which helps making quick and easy food especially for working professionals who are hard pressed for time. The best part about cooking in the Electric Pressure Cooker is that the Jaipuri Aloo Pyaz Ki Sabzi gets done on its own, without the need to monitor the number of whistles etc. This gives you time to do other things while the food is getting cooked.
If you are looking for more vegetarian sabzi here are some:
- 2 cups Baby Potatoes , boiled & peeled
- 1 cup Pearl onions (Sambar Onions)
- 6 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 2 Green Chillies , slit
- 1 Bay leaf (tej patta) , torn
- 1/2 cup Homemade tomato puree
- 1/4 cup Curd (Dahi / Yogurt)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 1/2 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- Salt , to taste
- Coriander (Dhania) Leaves , handful,finely chopped
- 1-1/2 tablespoons Mustard oil , for cooking
How to make Jaipuri Aloo Pyaz Ki Sabzi Recipe Using Preethi Electric Pressure Cooker
To begin making the Jaipuri Aloo Pyaz Ki Sabzi, preheat the pan of the Electric pressure cooker by turning on the saute mode.
To choose the Saute mode in the pressure cooker press the Menu Option and keep pressing the plus button till you reach P-15 which is the Saute Mode.
Allow the pan to preheat for about 4 minutes. Once done add the mustard oil and allow the oil to get hot.
Once the oil is hot add the bay leaf, garlic, ginger, green chillies, baby onions and saute the onions until lightly brown.
After the onions have turn slightly brown add the baby potatoes and roast the potatoes for 3 to 4 minutes.
Once done add the tomato puree, curd, turmeric powder, chili powder, coriander powder, garam masala and salt to taste. Stir well to combine and saute for another 2 to 3 minutes.
Cover the pressure cooker and move the Pressure Valve in the "pressure position". Press keep warm on the electric pressure cooker, then press menu button. Keep pressing the plus sign button till you reach P-12 which is the gravy mode. The timer would run for 15 minutes.
After the time is up and the pressure has released naturally from the Electric pressure cooker open the pressure cooker and stir in some chopped coriander leaves.
Transfer the Jaipuri Aloo Pyaz Ki Sabzi into a serving bowl and serve hot.