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. Sauté 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!