Pan-Roasted Potatoes and Onion with Turmeric

Bhuna Hua Aloo Pyaaz

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I have a very discerning palate and am apt to be overly critical of my culinary creations. Nevertheless, every once in a while, I have to admit I surprise myself. This simple curry bowled me over, all because of the simple technique of slow-roasting the potatoes and onion while sweating them at the same time. The crusty layer that forms on the bottom of the pan (which is why a nonstick pan will not work) yields robust, nutty-sweet flavors that are incorporated into the curry when the pan is