MALAI-PYAZ KI SABZI/ A RUSTIC SIDE DISH WITH CREAM AND ONIONS
Malai-pyaz ki sabzi is a trouble-shooter for me when my refrigerator runs out of a stock of veggies. Malai (milk fat) is always there to extract ghee and of course, the onions, are always there. The sabzi is very easy to make and it hardly takes less than 10 minutes. The cooked sabzi feels creamy and rich due to the malai/cream.
The best part of this tasty sabzi is that it doesn’t require a long list of ingredients. Small-sized onions are too good to make this sabzi. Neither too many preparations nor ages to spend in the kitchen and the malai-pyaz sabzi is ready.
This sabzi doesn’t require overcooking because we need the onions to be crunchy and this is the fact to be notable of this extraordinary tasty dish. A few whole and powdered spices enhance the flavor to the manifold. The sabzi tastes better in mustard oil but no need to use much because the cream/malai leaves enough ghee when it is cooked.
Prep Time – 5 min
Cook Time – 10 minutes
Course – Main
Cuisine – North India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Large onions- 4 nos./ Or small – 6-7
• Fresh malai/milk fat/cream – 4 tbsp
• Mustard oil – 1-2 tbsp
• Ginger – 2-inch piece
• Garlic cloves – 5-6
• Green chilies – 1-2/to taste
• Salt – 1 tsp/ to taste
● SPICES REQUIRED (WHOLE AND POWDERED)
• Bay leaf/ Tej patta – 1 no
• Black cardamom /Badi elayachi – 1 no.
• Jeera/Cumin seeds – 1 tsp
• Dhania/Coriander seeds – 1 tsp
• Red chilly powder – 1 tsp
• Haldi/Turmeric powder – 1/2 tsp
• Garam masala – 1/2 tsp
● PREPARATIONS TO BE DONE
1 – Cut onions into large chunks and separate the petals
2 – Peel and chop garlic cloves
3 – Peel ginger and chop into juliane
4 – Slit green chillies and slice them
5 – Beat malai/cream with a spoon
● PROCEDURE TO COOK MALAI-PYAZ SABZI
1- Heat mustard oil in a kadahi up to the smoking point
2- Slow down the flame now and add bay leaf, black cardamom, cumin, and coriander seeds. Allow the whole spices to crackle
3- Add chopped garlic, sliced green chilies, and ginger julienne. Saute all three aromatics for a while
4- Add onion cubes and stir them at intervals. Avoid overcooking them
5- Add salt, red chilly powder, haldi, and garam masala. Combine the powdered spices with onions
6- Add beaten malai/cream. Mix well with onions
7- Cook sabzi for a minute or two. Soon the ghee will separate from malai. Switch off the flame to avoid overcooking the onions (There should be a crunch in the onions)
8- Tasty Malai-Pyaz ki sabzi is ready. Serve it as a side dish with Besan-Pyaz ki Missi Roti/ Paratha
● YOU MAY ALSO LIKE A FEW MORE DESI SABZI
MUSHROOM-ALOO-MSTAR KI SOOKHI SABZI
BHINDI KURKURI/ CRISP OKRA FRY
