Shahi Aloo Pyaaz (royal Potato & Onion Preparation)

Generally, we Indians have infinite ways of cooking potatoes and in routine, we mostly cook potatoes without gravy. In case, we have surprise guest visits and the only vegetable we have is potato, then cooking a marvelous dish in a rush seems very difficult. Today, I will be sharing one such potato dish coupled with onions, which is very famous in Rajasthan and is very easy to prepare.

Picture of Shahi Aloo Pyaaz
Potatoes - 5 to 7 (Medium Sized)
Onions - 2 (Medium Sized)
Green Chilies - 1 (Finely Chopped)
Oil - 2 1/2 tbsp
Cumin Seeds - 1 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Red Chili Powder - 3/4 tsp
Milk - 1/2 cup
Water - 1/4 cup
Salt to taste
Fresh coriander leaves for garnish
Heat oil in a cooker and add cumin seeds.
Allow it to splutter and add finely chopped green chilies.
Add sliced onions and turmeric powder and saute till it turns golden.
Add peeled and thickly diced potatoes and saute for 1 minute.
Put 1/4 cup water and cover the lid and let it cook till 3 whistles.
After 3 whistles, let the steam release and then put the cooker back to flame.
If the potatoes have cooked, add the red chili powder and coriander powder.
Mix well and add 1/2 cup milk and let it blend well with the potatoes.
Add salt and remove from flame.
Garnish with fresh coriander leaves.
If you desire a richer gravy, then you can add fried onions' paste after frying the sliced onions in the cooker.