Malai Pyaaz Sabzi
(Tender onions simmered in a mildly spiced sauce made with fresh cream and aromatic spices)
Looking for a rich and creamy Indian Sabzi recipe? Try this delicious Malai Pyaaz Ki Sabzi – a flavorful onion curry made with fresh cream, mild spices, and simple ingredients. This is a traditional Rajasthani dish that pairs perfectly with roti, naan, jeera rice or pulao. This Sabzi combines the sweetness of caramelised onions with the richness of malai (fresh cream) and warm Indian spices. It’s a great last-minute recipe when you want something rich yet simple.
RECIPE VIDEO
Ingredients
For the Sabzi -
4 medium-sized red onions (मध्यम आकर के प्याज़)
2 tbsp oil (तेल )
1 tsp cumin seeds (जीरा)
2 tbsp Nigella seeds (कलौंजी)
1 bay leaf (तेजपत्ता)
5-6 garlic cloves chopped (लहसुन)
1 green chilli chopped or slit (हरी मिर्च)
1 tsp turmeric powder (हल्दी पाउडर)
1 tsp red chilli powder (लाल मिर्च पाउडर)
1 tsp coriander powder (धनिया पाउडर)
1 tsp dry mango powder (अमचूर)
1/4 cup fresh cream (फ्रेश क्रीम / दूध मलाई )
1 tsp dried fenugreek leaves (कसूरी मेथी)
salt as per taste (नमक स्वादानुसार)
For the garnish -
fresh coriander leaves chopped (धनिये के पत्ते)
Method
Peel the onions and cut them vertically into big chunks -
Separate a few thick onion rings. This helps the slices get evenly coated with the spices.
In a pan/kadhai, heat some oil. When the oil is heated, add cumin seeds, nigella seeds and a bay leaf to it. Sauté for 30-40 seconds.
Toss in the chopped garlic, green chillies, and onions, then mix everything thoroughly until well combined.
Next, sprinkle turmeric, red chilli powder, coriander powder, dry mango powder and salt over the mixture. Stir well to combine the spices evenly.
Cover and cook for 2 minutes.
After 2 minutes, remove the lid from the pan/kadhai and add fresh cream/ milk cream, a little water and dried fenugreek powder to it. Stir well.
Cook on a low-medium flame for another 3-4 minutes.
Garnish with fresh coriander leaves.
MALAI PYAAZ IS READY TO BE SERVED !!
SERVE HOT.
Notes -
I have added only 1/4 cup of cream to this. However, you can add more cream to make this sabzi even more delectable.
For extra richness, you can add cashew paste or poppy seed paste to this dish, too.
Go with red onions for this dish—they bring out the best taste.
Cut the onions into big pieces, as small pieces tend to break down while cooking and blend too much into the creamy gravy.
Also, this dish relies on the texture and bite of onions to balance the richness of the cream. If the onion is chopped too finely, it loses structure and turns the sabzi into more of a thick, mushy curry rather than a malai-coated onion dish.
Malai Pyaaz Sabzi
Tender onions simmered in a mildly spiced sauce made with fresh cream and aromatic spices
Ingredients
- 4 medium-sized red onions (मध्यम आकर के प्याज़)
- 2 tbsp oil (तेल )
- 1 tsp cumin seeds (जीरा)
- 2 tbsp Nigella seeds (कलौंजी)
- 1 bay leaf (तेजपत्ता)
- 5-6 garlic cloveschopped (लहसुन)
- 1 green chilli chopped or slit (हरी मिर्च)
- 1 tsp turmeric powder (हल्दी पाउडर)
- 1 tsp red chilli powder (लाल मिर्च पाउडर)
- 1 tsp coriander powder (धनिया पाउडर)
- 1 tsp dry mango powder (अमचूर)
- 1/4 cup fresh cream (फ्रेश क्रीम / दूध मलाई )
- 1 tsp dried fenugreek leaves (कसूरी मेथी)
- salt as per taste (नमक स्वादानुसार)
- fresh coriander leaves chopped (धनिये के पत्ते)
Method
- Peel the onions and cut them vertically into big chunks.
- Separate a few thick onion rings. This helps the slices get evenly coated with the spices.
- In a pan/kadhai, heat some oil. When the oil is heated, add cumin seeds, nigella seeds and a bay leaf to it. Sauté for 30-40 seconds.
- Toss in the chopped garlic, green chillies, and onions, then mix everything thoroughly until well combined.
- Next, sprinkle turmeric, red chilli powder, coriander powder, dry mango powder and salt over the mixture. Stir well to combine the spices evenly.
- Cover and cook for 2 minutes.
- After 2 minutes, remove the lid from the pan/kadhai and add fresh cream/ milk cream, a little water and dried fenugreek powder to it. Stir well.
- Cook on a low-medium flame for another 3-4 minutes.
- Garnish with fresh coriander leaves.
Notes
- I have added only 1/4 cup of cream to this. However, you can add more cream to make this sabzi even more delectable.
- For extra richness, you can add cashew paste or poppy seed paste to this dish, too.
- Go with red onions for this dish—they bring out the best taste.
- Cut the onions into big pieces, as small pieces tend to break down while cooking and blend too much into the creamy gravy. Also, this dish relies on the texture and bite of onions to balance the richness of the cream. If the onion is chopped too finely, it loses structure and turns the sabzi into more of a thick, mushy curry rather than a malai-coated onion dish.
Creamy Onion Sabzi
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