Malai Pyaaz Recipe Special dish with no special ingredients and efforts – According to Wikipedia As expected Wiki doesn’t know Malai Pyaaz. 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.
Let’s talk about Malai Pyaaz Recipe
Roshi… my friend once gave me a few recipes. That was a bundle of fool-proof recipes. Then her sister shared some recipes. I have few of their recipes on the blog too i.e. white sauce pasta, eggless brownie, restaurant style Rajma. And then I received the Malai Pyaaz Recipe. This is their mother’s recipe. No points for guessing, it’s an amazing recipe… full of flavours and taste.
Very simple and quick to make with a couple of main ingredients!
I had baby onions, which I had used to make sirke wala pyaaz, so I used them. But you can totally skip the baby onions.
The Beauty of Malai Pyaaz 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. So stay tuned to this blog for more such recipes. Recipes that take little and give a lot! Let’s name them rescue recipes.
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 tim
es. Times such as you are, I mean 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
INGREDIENTS FOR MALAI PYAAZ
- 6 medium size onions thickly sliced I took 4 medium sized onions thickly sliced and 4 baby onions
- 6 tsp cream (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 Kasuri methi
HOW TO MAKE MALAI PYAAZ
If using baby onions, make slits across them.
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 the 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.
Better days are coming. They are called Saturday and Sunday.