Malai Pyaaz Sabzi

Malai Pyaaz is an authentic Rajasthani recipe. It is cooked with lots of onion, basic spices and generous quantity of Malai. If you don’t know what malai is, it is the fresh cream which we take out of milk. For this recipe, use only fresh malai or you can use cream from the market.

Rich in flavor and crunchy in taste, it is the perfect recipe if you are out of vegetables or want to try something different. Malai Pyaaz can be served with roti or paratha.

It’s Finger-licking-good! 😉

Lets get started-

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Malai Pyaaz Sabzi

Rich in flavor and crunchy in taste. Malai Pyaaz is a perfect recipe when you are in a jiffy! 😉

Course

main course

Cuisine

indian

Prep Time

5 minutes

Cook Time

15 minutes

Servings

serving

Ingredients

• 3 - 4 Onions
• 1 Cup Malai Fresh
• 1 tablespoon Oil
• 1/2 teaspoon Cumin seeds (Jeera)
• 1 green chili
• 1/2 teaspoon Chili powder Red
• 1/4 teaspoon Turmeric powder
• 1/4 teaspoon mango Amchur Dry / powder
• 1/2 teaspoon coriander powder
• to taste Salt
• 1 Tablespoon Dry Kasoori meethi
• a pinch Sugar
• coriander leaves for garnish

Course main course Cuisine indian Prep Time 5 minutes Cook Time 15 minutes Servings serving Ingredients 3 - 4 Onions 1 Cup Malai Fresh 1 tablespoon Oil 1/2 teaspoon Cumin seeds (Jeera) 1 green chili 1/2 teaspoon Chili powder Red 1/4 teaspoon Turmeric powder 1/4 teaspoon mango Amchur Dry / powder 1/2 teaspoon coriander powder to taste Salt 1 Tablespoon Dry Kasoori meethi a pinch Sugar coriander leaves for garnish

Instructions

1. Peel and chop onions in slices.
2. Heat oil in a kadhai, add jeera and let it splutter.
3. Slit green chili into half and add it to the oil.
4. Add onions and sautxe9 it on low flame till it gets translucent. It will take around 5-10 minutes on low flame.
5. Once the onions are translucent add turmeric, red chili powder, coriander powder and dry mango powder. Cook for a minute.
6. Now add Malai or fresh cream and cook it on low flame for 2-3 minutes. Keep stirring.
7. Add salt and sugar according to taste. If you don't want it sweet, you can avoid the sugar. But adding a pinch sugar gives it a real nice taste.
8. Once done, switch off the flame.
9. Crush dry meethi leaves with your palm and sprinkle over it.
10. Mix well, garnish with coriander leaves and serve hot.

    

Recipe Notes

Happy Cooking!

Divya

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