Jaipur-Style Potato and Onion Stir-Fry

Name: Jaipur-Style Potato and Onion Stir-Fry (Jaipuri Aloo Pyaz Ki Sabzi)
Cuisine: Indian
Ingredients: 18 ounces baby potatoes (or regular potatoes); 18 ounces baby potatoes (or regular potatoes); 2 tablespoons mustard oil, for cooking; 1 bay leaf, coarsely torn; 1 bay leaf, coarsely torn; 6 cloves garlic, finely chopped; 1-inch piece fresh ginger, finely chopped; 2 green chiles, slit; 9 ounces pearl onions; Kosher salt; ½ cup homemade tomato purée; 2 tablespoons plain yogurt; ½ teaspoon turmeric powder; 1½ teaspoons Kashmiri red chili powder; 1 teaspoon coriander powder; 1 teaspoon garam masala powder; 6 sprigs cilantro, finely chopped

Jaipuri Aloo Pyaz Ki Sabzi

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

This rustic sabzi from Jaipur combines tender potatoes and sweet onions simmered with aromatic spices in a pressure cooker. Its bold flavors and homey warmth reflect the traditional Rajasthani palate and evoke memories of hearty homestyle cooking.

Ingredients

18 ounces baby potatoes (or regular potatoes)
2 tablespoons mustard oil, for cooking

Asia
India
Rajasthan
Jaipur
Side dish
Gluten-free
Vegetarian

Method

Preheat a pressure cooker over medium heat.

Pressure-cook the potatoes in water until firmly cooked, about 15 minutes. Peel and set aside.

In a wok, add the mustard oil, bay leaf, garlic, ginger, green chiles, and pearl onions, and sauté until the onions have softened a