Malai Pyaaz Recipe with step by step pictures
According to Wikipedia
As expected Wiki doesn’t know Malai Pyaaz Recipe. It knows about malai and when it talks about malai, it talks about methi malai matar and not malai pyaaz. It’s ok, we have Vinipedia to refer to.
According to Vinipedia
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.
The Beauty of Malai Pyaaz Recipe (the good part about this recipe)
You didn’t have vegetables in the refrigerator. You didn’t have the time to cook. And just when you said “life can’t get any tougher”, life took it as a challenge and soon you came to know that guests are coming over for dinner.
Malai pyaaz comes to your rescue. Team it up with lachchha parantha to make an awesome meal. Obviously you need a few more items to complete the meal… how many more items depend upon the guests who are arriving.
And the Beast (the difficult part about this recipe)
The malai and the pyaaz… they should be cooked properly, properly as in neither under-cooked nor over-cooked. Nothing else can go wrong.
Experiments and experience (tips and tricks)
- Cook the onions till they are translucent.
- Cook the malai till it’s well incorporated with the onions.
Let’s just talk
Blogging… for someone who has never cooked in life gets tough at times. For example I am trying a recipe with the only batch of paneer I have and it fails. What do I cook now? I have already wasted the cooking time in making and photographing a dish that won’t be relished by my family.
In my laptop I have a folder of recipes which has different folders such as short of ingredients recipes, quick recipes and so on. I opened both these folders and looked for the common items. Malai Pyaaz looked great to me.
I made this. It was a major hit. Now the scenario is such that whenever my husband is not very happy with the dinner menu, he quickly makes malai pyaaz for himself.
One experiment led to another. The latter was a major success. Bottom line: One should keep experimenting. One failed experiment doesn’t mean no more trials, it means-hey! I get a chance to do another experiment!!
Malai Pyaaz Recipe
|Prep time||5 minutes|
|Cook time||12-15 minutes|
|Total time||17-20 minutes|
Ingredients for Malai Pyaaz Recipe
- 6 medium size onions thickly sliced (I took 4 medium sized onions thickly sliced and 4 baby onions)
- 6 tsp malai
- 6 tbsp tomato puree (or grated tomatoes)
- 1 tbsp oil
- 1/4 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (heeng)
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp dried mango powder (amchoor)
- 1 tsp red chilli powder
- 2 tsp coriander powder
- Salt to taste
- Handful of dried fenugreek leaves (kasuri methi)
HOW TO MAKE MALAI PYAAZ
If using baby onions, make slits at the bottom.
Boil them for 3-4 minutes or till soft, just soft not mushy.
Heat 1 tbsp oil.
Add 1/4 tsp jeera and 1/4 tsp heeng.
Add 4 sliced onions and boiled baby onions.
Cover and cook them till they get translucent.
Add 6 tbsp tomato puree. I did not have the puree so I had grated the tomatoes and added 6 tbsp of grated tomatoes.
Cook till the oil oozes out.
Add 1/4 tsp turmeric powder, 1/2 tsp dried mango powder, 1 tsp red chilli powder and 2 tsp coriander powder.
Cook for a minute.
Add 6 tsp malai.
Cook till it’s well incorporated.
Add salt to taste.
Garnish with handful of kasuri methi.
Make it for the guests who plan to shock you with sudden arrival. Surprise them with Malai Pyaaz ki Sabji.
I make it often, even if I have loads of vegetables and lots of time to cook.