Dhaba Style Aloo Pyaz Recipe

Dhaba Style Aloo Pyaz

Dhaba Style Aloo Pyaz

Dhaba Style Aloo Pyaz is a delicious recipe of potatoes and onions in a simple gravy that is popular in Rajasthan. This Rajasthani recipe is served on almost all the roadside ‘dhabas’ you will find on North Indian highways. It is a quick recipe that is full of flavour and comes together quickly using basic ingredients.

‘Dhabas’ are roadside eateries on the Indian Highways to stop for a break while travelling. The food served at the dhabas is wholesome simple food, prepared fresh using local ingredients. This Dhaba Style Aloo Pyaz would definitely bring back the memories of the road trip eateries right on your dining table.

This is one of my husband’s favourite recipes. While travelling to Jaipur or Udaipur, we often take a halt especially to enjoy this delicious aloo pyaz ki subji with either Kuba roti or Missi roti.

Other recipes you might like to try are Jaipuri Aloo Pyaaz ki Sabji, Rajasthani Ker Sangri ki Subzi, Pyaz wale Gatte ki Subji, Vegetable Jaipuri, Rajasthani Kalmi Vada, Rajasthani Besan Bharwa Mirchi and Rajasthani Kachhi Haldi Matar Sabzi.


2 teaspoons oil
1 teaspoon cumin seeds
½ teaspoon asafoetida
7-8 curry leaves
1 tablespoon minced garlic cloves
2 finely chopped green chillies
2 teaspoons finely chopped ginger
1 cup finely sliced onions
2 teaspoons coriander powder
Salt to taste
1 teaspoon turmeric powder
2 teaspoons red chilli powder
2 cups finely chopped tomatoes
1 cup water
1 teaspoon kasuri methi
1 cup boiled potatoes (diced)
1 teaspoon garam masala
1-2 teaspoons finely chopped coriander leaves



Heat oil in a pan and add the cumin seeds, asafoetida and curry leaves. Once the cumin seeds begin to splutter, add garlic, green chillies and ginger. Sauté them on medium heat for 2-3 minutes and add the onions. Sauté on medium heat for 5-6 minutes or until the onions turn translucent.


Next, add coriander powder, salt, turmeric powder, red chilli powder, tomatoes and water. Cover and cook the gravy for about 8-10 minutes on medium heat.


After 8-10 minutes, add the kasuri methi, potatoes, garam masala and coriander leaves. Mix and cook on medium heat for 2-3 minutes.

Enjoy with rice or any Indian bread.

Tips & Variations

  1. I have diced the potatoes as the potatoes soak in all the flavours from the gravy but you can use baby potatoes too.
  2. You can also add Kashmiri red chilli powder to enhance the colour of the gravy.
  3. Adjust the amount of chillies according to your taste.