malai pyaaz recipe

Malai Pyaaz Recipe | Pyaaz ki Sabji Recipe

What is Malai Pyaaz?

When I am short of vegetables and short of the mood to cook and short of time, still want to have something rich and delicious, I make malai pyaaz. Sliced onions cooked with malai; served with lachchha paranthas… makes one of my favourite meal. And about Malai Pyaaz Recipe, it is simple yet flavourful dish but what makes it most special is that it is so different from the regular gravies that we make. Another dish that I often make when my refrigerator runs out of vegetables is papad ki sabzi.

Let’s talk about Malai Pyaaz Recipe

Very simple and quick to make with a couple of main ingredients i.e. malai and onions. I have used both regular onions, which I had sliced and the baby onions. You can skip the babies. Apart from that basic spices have been used which include dried fenugreek leaves i.e. kasuri methi, which I would say is indispensable for this recipe.

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How To Make Malai Payaaz

1. If using baby onions, make slits at the bottom.

malai pyaaz recipe

2. Boil them for 3-4 minutes or till soft, just soft not mushy.

malai pyaaz recipe

3. Heat 1 tbsp oil.

malai pyaaz recipe

4. Add 1/4 tsp jeera and 1/4 tsp heeng.

malai pyaaz recipe

5. Add 4 sliced onions and boiled baby onions.

malai pyaaz recipe

6. Cover and cook them till they get translucent.

malai pyaaz recipe

7. Add 6 tbsp tomato puree. I did not have the puree so I had grated the tomatoes and added 6 tbsp of grated tomatoes.

malai pyaaz recipe

8. Cook till the oil oozes out.

malai pyaaz recipe

9. Add 1/4 tsp turmeric powder, 1/2 tsp dried mango powder, 1 tsp red chilli powder and 2 tsp coriander powder.

malai pyaaz recipe

10. Cook for a minute.

malai pyaaz recipe

11. Add 6 tsp malai.

malai pyaaz recipe

12. Cook till it’s well incorporated.

malai pyaaz recipe

13. Add salt to taste.

malai pyaaz recipe

14. Garnish with handful of kasuri methi.

malai pyaaz recipe

15. Bon appétit.

malai pyaaz recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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