Name: Home style Alu pyaaz. recipe by Snigdha Mishra at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 2
Ingredients: Potatoes 5 to 6; Onion 8 to 10; Tamato puree 1/4cup; Tamato 1; Ginger and garlic paste 2 tbspn; Almond 10 seeds; Cumin seeds 1 tspn; Coriander 1tspn; Gram dal 1tspn; Oil for fry; Ghee or butter 1 tspn; Cardamom 2; Cinnamon 1 stick; Red chilly powder1 tspn; Turmeric 1tspn; Salt to taste; Curd 2 tspn; Bay leaf 1; Mint leaves for garnishing.

Ingredients Serving: 2

Potatoes 5 to 6
Onion 8 to 10
Tamato puree 1/4cup
Tamato 1
Ginger and garlic paste 2 tbspn
Almond 10 seeds
Cumin seeds 1 tspn
Coriander 1tspn
Gram dal 1tspn
Oil for fry
Ghee or butter 1 tspn
Cardamom 2
Cinnamon 1 stick
Red chilly powder1 tspn
Turmeric 1tspn
Salt to taste
Curd 2 tspn
Bay leaf 1
Mint leaves for garnishing.

Instructions

Remove skin of potatoes and 2 onion and cut it in cubes.
Add salt and boil both onions and patatoes.
After it becomes soft, drain the water .
In a pan add 1 tbspn oil , red chilly powder and turmeric powder and add the boiled onion and potatoes. saute it 2 to 3 minutes.
In another pan slightly roast all masala ingredients except onion.
Cut 4 to 5 onion in small pieces and fry it as till golden brown.
Mix soaked almonds roasted ingredients and fried onion.
Make a paste.
Now heat 3tbspn oil in a pan.Add ginger garlic paste and tamato puree.cook till brown in colour.
Add the above paste.
Add potatoes and onion to it.put a little water to it.
Add curd here.
Top up with ring onion ,tamato and ,green chilly .
Cover the pan and let it cook for 15 minutes.
Slow cook it for 15 minutes.
Garnish with mint or coriander leaves.

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