Looking for a quick and delicious sabzi to prepare on a busy weeknight? This Malai Pyaz ki Sabzi is an absolute winner! With its creamy texture and subtle spices, it's a dish that's both comforting and flavorful, pairing perfectly with everything from fluffy rice to warm chapatis and flaky parathas.
This recipe highlights the sweetness of onions balanced with a rich, creamy tomato gravy, making it a crowd-pleaser. Let's get cooking!
Overview
Yields: 3-4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
Mains
- Onions: 4 medium-sized, big diced
- Green Capsicum: 1 medium-sized, diced
- Tomatoes: 2, pureed
- Fresh Malai or Cream: 2 tablespoons
- Green Coriander: for garnish, chopped
Spices & Aromatics
- Oil- 2-3 tablespoons (or as needed)
- Hing (Asafoetida)- a pinch
- Jeera (Cumin Seeds)- 1 teaspoon
- Mustard seed-1/4 teaspoon
- Grated Ginger- 1 teaspoon
- Green Chili- 1, chopped (adjust to your spice preference)
- Red Chili Powder- 1/4 teaspoon (for onions) + 1 teaspoon (for gravy)
- Dhaniya Powder (Coriander Powder)- 1 tablespoon
- Haldi (Turmeric Powder)- a pinch
- Salt- 1 teaspoon (for gravy) + 1/2 teaspoon (for onions) (adjust to taste)
- Sabzi masala-1/2 teaspoon (optional)
- Kashmiri Red Chili Powder- 1/2 teaspoon
- Crushed Dry Kasturi methi- 1/2 teaspoon
Instructions
- Sauté the Onions: In a pan, add a generous amount of oil. Once hot, add the diced onions. Sauté for a short time, then add 1/4 teaspoon of red chili powder and 1/2 teaspoon of salt. Mix well and continue to sauté for 1-2 minutes until the onions start to show little golden marks. Once done, remove the sautéed onions from the pan and keep them aside.
- Prepare the Gravy Base: In the same oil in the pan, add a pinch of hing and 1 teaspoon of jeera and mustard seed. Let them splutter. Then, add 1 teaspoon of grated ginger and 1 chopped green chili. Mix well and sauté for a few seconds until fragrant.
- Add Tomato Puree and Spices: Now, add the 2 tomato purees to the pan. Cook for a short time, then add 1 tablespoon of dhaniya powder, 1 teaspoon of red chili powder, a pinch of haldi, and 1 teaspoon of salt. Mix everything thoroughly.
- Cook the Gravy: Let the gravy cook for about 1 minute, add sabzi masala, cook, allowing the spices to meld with the tomato.
- Addition of Capsicum: Add the diced green capsicum to the gravy and mix well. Let it cook for another 1-2 minutes, until the capsicum is slightly softened but still retains a bit of crunch.
- The Creamy Touch: Reduce the heat to low. Add 2 tablespoons of fresh malai or cream and mix until well combined. Continue to cook, stirring occasionally, until the malai starts to leave oil on the corners of the pan. This indicates that the cream is well incorporated and cooked.
- Final Spice Kick & Simmer: Add 1 teaspoon of Kashmiri red chili powder (for that beautiful color on mild heat). Mix thoroughly, cover the pan, and cook for 2 minutes to allow all the flavors to deepen. Add crushed 1/2 teaspoon Kasturi methi and mix well.
- Combine and Finish: Finally, add the previously sautéed onions back into the pan with the gravy. Mix well to combine. Cook for just 1 more minute, allowing the onions to warm through and soak up the delicious gravy.
- Garnish and Serve: Before serving, sprinkle generously with fresh green coriander.
Your Malai Pyaz ki Sabzi is ready to be devoured! This rich and creamy dish tastes absolutely divine with steamed rice, soft Indian chapatis, or flaky parathas. Enjoy!!