### TranslatedIngredients: 4 Potatoes - boil and chop, 12 small onions - peel and cut in half, 1 teaspoon cumin seeds, 3/4 cup tomato puree, 1 teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1 small Spoon garam masala powder, 1 bay leaf - break, salt - according to taste, oil - as per use, 3 sprig coriander - finely chopped, 1 onion - chopped, 3 cloves garlic, 1 inch ginger, 2 green chillies ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 6 ### Cuisine: Rajasthani ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Jaipuri Potato Onion Vegetable, first boil the potatoes and chop the onions. Make tomato puree and keep it aside. Put the paste making ingredients in the mixer grinder and grind them. Now heat oil in a pan. Add cumin seeds and let it cook for 10 seconds. Now add small onions and cook till it becomes soft. After softening, add potatoes and salt and cook for 3 to 4 minutes. After that remove it separately. Add some more oil to the pan. Add grated garlic paste to it. Cook for 3 minutes and then add all the spices and bay leaves. Cook it for 1 more minute. After 1 minute add tomato puree, cooked small onions, potatoes and salt. Cover the pan and cook for 10 minutes on low heat. Turn off the gas after 10 minutes and garnish with green coriander. Serve Jaipuri Aloo Onion vegetable along with Tadka Raita and Phulka for dinner.