Aloo Pyaz Ki Sabzi Recipe – Dry Potato Onion [Pics]

Aloo pyaz is an everyday sabzi in north Indian cuisine, famous for its minimum ingredients and short cooking span of 15 minutes. Enjoy with Paratha or Roti.

Written by Maahi Gupta
  Maahi Gupta    Updated 13 Jul, 22


Aloo Pyaz Subzi Recipe [Pics]

Aloo Pyaz Sabzi is a blend of the calorie dense Potato with the healthy Onions. It is considered a quick and fast option subzi, if you cannot think of a an alternative.

It is also a cheap proposition in the sense of overall cost due to its 2 primary ingredients. Yes, my tongue was under my teeth while saying this….as Onion is notorious for its price fluctuations particularly in India. I have never seen a stock market stock going such huge rounds, than the price of Onions.

Anyways, here is the tried and tested recipe of Aloo Pyaz straight from our kitchen. I hope you would also share your suggestions and improvisations.

  • 2 Number Potato (4 Inch in Size, Sliced Vertically)
  • 1 Number Onion (Sliced in longer pieces)
  • 2 Number Green Chili (Each 3 Inch in height. Slit into 2 pieces vertically. )
  • 1/2 Tsp Cumin Seeds
  • 2 Pinch Asafoetida (Hing)
  • 1/2 Tsp Salt (or to taste)
  • 1/2 Tsp Red Chili Powder
  • 1/4 Tsp Garam Masala
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Mango Powder (Amchoor)
  • 1/4 Tsp Turmeric Powder
  • 3 Tbsp Oil
  1. Not to mention that Potato and Onion be sliced into small pieces unless you want them to eat in the same shape as they are sold .
  2. Lets start straight from the stove as no other preparations are required. Add Oil in a pan and heat it on high flame preferably for about 2 minutes.
  3. Add Cumin Seeds and Asafoetida. Let them fry for 30 seconds on high flame or until Cumin seeds turn dark brown in color.
  4. Now, is the time to add Onion and fry it for about 1 minute. The Onion needs to be fried else it would feel raw while eating.
  5. Add Potatoes and Green Chilies Slit them into 2 pieces before adding. Mix them well with Onions. Cook on medium flame for 2 minutes. Stir occasionally.
  6. Turn the stove to low flame and add the spices at this point.
  7. Sprinkle Salt, Red Chili, Coriander, Mango Powder, Turmeric Powder. Mix well.
  8. Cover the pan with the lid and cook until potatoes get soft or approximately 10 minutes. Stir occasionally to avoid burning.
  9. You can pork the Potatoes with the knife or spatula to check their readiness after 10 minutes of cooking. If they cut easily with spatula they are ready.
  10. Sprinkle Garam masala and mix well. Switch Off the stove.
  11. They are now ready to serve hot.
  1. Aloo Pyaz subzi can be served with any bread like Poori/Paratha or Chapati and is primarily part of main course meal. Remember, it is a dry subzi, so you may like to add one more gravy rich subzi if you are thinking of serving a party.
  2. The subzi can be refrigerated for about 3-4 days and consumed with re-heating in a Microwave or stove top while serving.
Dry Vegetable


Written by Maahi Gupta
  Maahi Gupta  
Mother. Cook. Vegetarian. Passionate Indian Food Eater. inHouseRecipes Chef. Photo Editor.