8 Easy Steps To Prepare Rajasthani Malai Pyaaz Sabzi

Rajasthani Malai Pyaaz Sabzi is a sumptuous dish that combines the sweetness of caramelized onions with a creamy, spiced gravy, making it a standout in Indian cuisine. Its rich flavor and luxurious texture make it a perfect choice for special occasions or when you want to enjoy a taste of traditional Rajasthani elegance.

Rajasthani Malai Pyaaz Sabzi is a rich and creamy onion curry from the vibrant cuisine of Rajasthan. The dish features onions cooked in a luscious, spiced cream sauce, offering a delightful blend of flavors and textures. Here's a recipe to make this delectable sabzi at home:

1. Ingredients

- Onions: 4 large (finely sliced)

- Fresh Cream: 1/2 cup (you can use more for a richer texture)

- Curd (Yogurt): 1/4 cup

- Ginger-Garlic Paste: 1 tablespoon

- Green Chilies: 2 (finely chopped, adjust to taste)

- Tomato: 1 large (finely chopped)

- Cashew Nuts: 10-12 (soaked in warm water for 15-20 minutes)

- Khoya (Mawa): 2 tablespoons (optional, for extra richness)

- Cumin Seeds: 1/2 teaspoon

- Mustard Seeds: 1/2 teaspoon (optional)

- Turmeric Powder: 1/4 teaspoon

- Red Chili Powder: 1/2 teaspoon (adjust to taste)

- Coriander Powder: 1 teaspoon

- Garam Masala: 1/4 teaspoon

- Sugar: 1 teaspoon (optional, to balance flavors)

- Salt: to taste

- Oil or Ghee: 2-3 tablespoons

- Fresh Coriander Leaves: a handful (chopped, for garnish)

2. Instructions

Step 1- Prepare Cashew Paste:

- Blend soaked cashew nuts with a little water to make a smooth paste. Set aside.

Step 2- Cook Onions:

- Heat oil or ghee in a pan over medium heat.

- Add cumin seeds and mustard seeds (if using). Allow them to splutter.

- Add sliced onions and cook until they turn golden brown, stirring occasionally. This may take about 8-10 minutes.

Step 3- Add Ginger-Garlic Paste and Green Chilies:

- Add ginger-garlic paste and chopped green chilies to the pan. Saut for a minute until the raw smell disappears.

Step 4- Incorporate Tomatoes and Spices:

- Add chopped tomatoes and cook until they are soft and the oil starts to separate from the mixture.

- Stir in turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.

Step 5- Add Cashew Paste and Cook:

- Add the cashew paste to the pan and cook for 5 minutes, stirring continuously, until the oil starts to separate.

Step 6- Add Cream and Yogurt:

- Reduce the heat to low and slowly add the fresh cream and curd, stirring constantly to ensure it doesn't curdle.

- Cook for another 5-7 minutes until the gravy thickens and becomes creamy. If using khoya, add it at this stage and mix well.

Step 7- Finish with Garam Masala and Sugar:

- Add garam masala and sugar (if using) to the sabzi. Stir well and cook for an additional 2 minutes.

- Adjust salt and spice levels to taste.

Step 8- Garnish and Serve:

- Garnish with freshly chopped coriander leaves.

- Serve hot with naan, roti, or steamed rice.

Enjoy your Rajasthani Malai Pyaaz Sabzi as a creamy, comforting dish that brings a taste of Rajasthan to your table!