Ghee Aloo Do Pyaaza

Ingredients

• Potatoes - 20 kg
• Big onion - 10 kg
• Medium onions - 5 Kg
• Small onion - 5kg 
• Ginger - 2.5 kg 
• Garlic - 1.5 kg
• Ghee - 10 Kg
• Tejpatta - 50 gms
• Large cardamon - 250 gms
• Small ealichi - 110 gms
• Black pepper - 350 gms
• Cloves - 100 gms
• Turmeric - 200 gms
• Saboot Dhaniya - 1.2 Kg
• Kothmbir - 2 big
• Tomato - 4 kg
• Tejpatta - 200 gms
• Ghee - 10kg
• Lavang - 110 gms
• Anardana - 250 gms

Preparation

• Grind dhaniya to coarse powder
• Cut big onions to small pieces
• Grind ginger, garlic, tomato to fine paste
• Heat 5kg ghee is vessel and add Tejpatta, cloves, black pepper, large cardamon, small elaichi, colves and lavang
• Add onions and saute till brown
• Add ginger garlic tomato paste and cook
• Add salt, anardana
• Once ghee separates, add another 5 kg ghee and add full potatoes (do not cut in half)
• Potatoes will take 1 hour to cook
• Then add full onions and cook
• Add kothmbir and mix