Introduction

One day, I was thinking about how we cook food differently at home. We all have our own ways of doing things. For example, some people grind ginger, garlic, and everything together, but chefs say they should be cooked separately. Still, home-style cooking has its charm, doesn’t it?

This recipe for Malai Pyaaz ki Sabzi is one of those simple yet delicious recipes you can easily make at home. It reminds me of the way moms cook, adding their special touch to every dish. Let’s make this creamy and flavorful sabzi step by step.

Portion, Prep Time, and Cook Time

Servings: 5-6 pax

Preparation Time: 5 minutes

Cooking Time: 60 minutes

Ingredients of Malai Pyaaz ki Sabzi

For the Base Mixture:

• Onion: 2 pcs
• Tomato: 2 pcs
• Garlic cloves: 10-12 pcs
• Cashew: 6-7 pcs
• Green chilli: 3-4 pcs
• Water: As required

For Desiccated Coconut Spice Mix:

• Desiccated coconut: ¼ cup
• Red chilli powder: 1 tsp
• Turmeric powder: ½ tsp
• Coriander powder: 1 tsp
• Salt: ½ tsp
• Water: As required

For Sautéing Vegetables:

• Oil: 1 tbsp
• Diced onion: 3-4 pcs
• Diced capsicum: 3 pcs
• Salt: ½ tsp

For Cooking Gravy:

• Oil: 2 tbsp
• Jeera: 1 tsp
• Kalonji: ½ tsp
• Hing: ½ tsp
• Desiccated coconut spice mix
• Base mixture paste
• Sautéed onion & capsicum
• Kasoori methi: 1 tbsp
• Chopped coriander: 1 tbsp
• Fresh malai: 2 tbsp
• Garam masala: ½ tsp

Instructions of Malai Pyaaz ki Sabzi

Step 1: Prepare the Base Mixture

Blend the key ingredients for a flavorful base.

• Take 2 onions, 2 tomatoes, garlic cloves, cashews, and green chilies.
• Add a little water and blend into a smooth paste.
• Set the mixture aside for later use.

Step 2: Make the Coconut Spice Paste

Create a rich, spiced paste using desiccated coconut.

• Grind desiccated coconut with red chili powder, turmeric, coriander powder, salt, and water.
• Blend into a smooth paste and set aside.

Step 3: Cook the Coconut Paste

Roast the coconut paste with spices.

• Heat 2 tbsp oil in a pan and add jeera, kalonji, and hing.
• Add the coconut paste and sauté on medium heat until the oil separates.

Step 4: Cook the Base Mixture

Combine and cook the onion-tomato paste with the coconut paste.

• Add the base mixture paste to the coconut paste in the pan.
• Stir well, cover with a lid, and cook until the oil separates from the mixture.

Step 5: Sauté Vegetables

Lightly sauté onions and capsicum for added texture.

• Heat 1 tbsp oil in a pan and add diced onions and capsicum.
• Add a pinch of salt and sauté until slightly softened but crunchy.

Step 6: Combine and Finalize the Dish

Mix everything together and finish the dish with aromatic ingredients.

• Add the sautéed vegetables to the cooked gravy and mix well.
• Sprinkle kasoori methi, chopped coriander, and garam masala.
• Stir in fresh malai for a creamy texture. Adjust the gravy consistency with water, if needed.
• Simmer for 2-3 minutes and serve hot with roti or rice.

About the Recipe

Malai Pyaaz ki Sabzi is a creamy curry made with onions, capsicum, and a rich coconut-based gravy. The dish gets its flavor from simple spices like jeera, hing, and kalonji. The gravy is thickened with desiccated coconut and made richer with fresh malai (cream).

This sabzi is easy to cook and has a beautiful balance of flavors. The caramelized onions, the crunchy capsicum, and the creamy gravy all come together to make something truly special.

Cooking Tips

1. While making the onion-tomato paste, add a little water to make it smooth. This helps the gravy turn out silky.

2. When frying the desiccated coconut mixture, cook it until you see the oil separating. This ensures the spices are well-cooked and flavorful.

3. Sauté the diced onions and capsicum in a separate pan before adding them to the gravy. This gives them a slight glaze and enhances their flavor.

4. Always cover the pan while cooking the gravy to prevent splatters and to allow it to cook evenly.

Pairing Guide

This sabzi pairs perfectly with hot, fluffy parathas or fresh chapatis. You can also serve it with jeera rice for a more wholesome meal.

If you want to make the meal more special, pair it with a glass of chilled chaas (buttermilk) or fresh lime soda. The light drink balances the richness of the sabzi.

Frequently Asked Questions

1. What is Malai Pyaaz ki Sabzi?

Malai Pyaaz ki Sabzi is a creamy curry made with onions, capsicum, and a rich gravy of coconut, cream, and spices.

2. Can I use fresh coconut instead of desiccated coconut?

Yes, you can use fresh coconut, but desiccated coconut is easier to use and gives the gravy a nice texture.

3. Can I skip the capsicum?

Yes, you can skip the capsicum if you prefer. The sabzi will still taste delicious with just the onions.

4. What can I use instead of malai?

If you don’t have malai, you can use fresh cream or even milk to make the gravy rich and creamy.

5. How long does it take to make this sabzi?

This sabzi can be made in about 30 minutes, including the time to prepare the paste and sauté the vegetables.

6. Can I add paneer to this recipe?

Yes, you can add paneer to make it even more delicious. It’s like a twist on kadhai paneer!

7. Can I make this sabzi ahead of time?

Yes, you can prepare the sabzi ahead of time and reheat it before serving. Add a little water while reheating if it becomes too thick.

8. Is this sabzi spicy?

No, this sabzi is mildly spiced. You can adjust the spice level by adding more or less chili powder or green chilies.

9. Can I use store-bought cream instead of homemade malai?

Yes, store-bought cream works perfectly fine for this recipe.

10. What other vegetables can I add to this sabzi?

You can add vegetables like peas, corn, or even diced carrots to make it more colorful and nutritious.