Ingredients: cups Baby Potatoes - boiled & peeled, cup Pearl onions (Sambar Onions), cloves Garlic - finely chopped, inch Ginger - finely chopped, Green Chillies - slit, Bay leaf (tej patta) - torn, cup Homemade tomato puree, cup Curd (Dahi / Yogurt), teaspoon Turmeric powder (Haldi), 1/2 teaspoon Kashmiri Red Chilli Powder, teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, - to taste, (Dhania) Leaves - handful, tablespoons Mustard oil - for cooking, Vegetarian diet
Instructions: 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. Serve the Jaipuri Aloo Pyaz Ki Sabzi along with Tawa Paratha and Panchmel Dalfor a delicious Sunday lunch.