Malai Pyaaz Sabzi | Authentic Rajasthani recipe.

Malai Pyaaz ki sabzi is a Rajasthani recipe which is cooked with onions and a generous quantity of fresh Malai from your refrigerator. Use only fresh malai (the one which we collect from the top of milk) or you can use cream from the market. I have not used the cream as I always use fresh malai. Since it’s a two ingredients recipe, it takes less than 10 minutes to make. Sounds interesting, right? Keep on reading! 🙂

A few years back, I traveled to my best friend’s place in Rajasthan and her mom made this malai pyaaz ki sabzi and I was blown away by the simplicity of the flavors and the fact that it can be made in less than 10 minutes makes it even more appealing. I love recipes that take less time.

Soft melts in your mouth, 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 or even lachcha paratha.

A perfect recipe to try during this lockdown where we are always short of vegetables. Lol. This can be served as a side dish in your main thali. Lip-smacking yummy and the flavors are so subtle yet clear. I absolutely love this recipe and usually make this when I am out of recipe ideas.

Looking for more easy recipes? Here are my recommendations:

• One-pot kale chane ki khichdi.
• Paneer Tikka Pulav
• Corn Pulav
• Tamarind Rice.

Check this video recipe for better understanding.

If you are looking for a good non-stick kadhai, here’s my recommendation.

Print Recipe

Malai Pyaaz Sabzi | Authentic Rajasthani Recipe

Malai Pyaaz Ki Sabzi is an authentic Rajasthani recipe which is made of just two ingredients. As the name suggests, it requires just malai and pyaaz. Easy, yummy, and loaded with flavors.

Course

main course

Cuisine

indian

Prep Time

5 minutes

Cook Time

15 minutes

Servings

serving

Ingredients

• 3 - 4 Onions
• 1 Cup Malai Fresh
• 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
• 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 1/2 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 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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