एक बार प्याज की सब्जी इस तरह बनाइए, उंगलियां चाटते रह जायेंगे। pyaz ki sabji recipe l bharwa pyaz।
एक बार प्याज की सब्जी इस तरह बनाइए, उंगलियां चाटते रह जायेंगे। pyaz ki sabji recipe l bharwa pyaz। is a easy Indian recipe that serves 4. 135 calories per serving. Recipe by Shyam Rasoi on YouTube.
Prep: 12 min | Cook: 36 min | Total: 58 min
Cost: $6.69 total, $1.67 per serving
Ingredients
- 20-22 pieces Small Onions (peeled and sliced lengthwise with two cuts, do not cut off the root end)
- 1 tablespoon Coriander Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (gives bright red colour without too much heat)
- 0.5 teaspoon Regular Red Chili Powder
- 2 tablespoons Water (for spice paste) (to make a smooth paste)
- 3 tablespoons Mustard Oil (gives authentic flavor)
- 0.5 teaspoon Mustard Seeds
- 0.25 teaspoon Ajwain (Carom Seeds)
- 0.25 teaspoon Urad Dal (Split Black Gram)
- 2 pieces Green Chilies (finely chopped)
- 1 inch Ginger (grated)
- 2 medium Tomatoes (pureed or finely chopped)
- 0.5 cup Plain Fresh Yogurt (full‑fat, at room temperature, not sour)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (roasted lightly before adding)
- 0.5 teaspoon Garam Masala
- 1 cup Water (for cooking) (adjust for desired gravy consistency)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Fresh Coriander Leaves (finely chopped for garnish)
Instructions
Prepare Onions
Peel the small onions, make two lengthwise cuts on each without cutting off the root end so the layers stay attached.
Time: PT2M
Make Spice Paste
In a small bowl combine coriander powder, turmeric powder, Kashmiri red chili powder, regular red chili powder and 2 tbsp water. Stir to a smooth paste.
Time: PT2M
Heat Mustard Oil
Add 3 tbsp mustard oil to the kadhai and heat on medium‑high until it begins to smoke.
Time: PT1M
First Fry Onions
Reduce flame to medium, add the sliced onions and fry for 2 minutes, stirring constantly. Then remove the onions with a slotted spoon and set aside.
Time: PT3M
Temper Whole Spices
In the same oil add ½ tsp mustard seeds, ¼ tsp ajwain and ¼ tsp urad dal. Stir for about 10 seconds until they pop lightly.
Time: PT0.5M
Add Aromatics
Add the finely chopped green chilies and grated ginger. Sauté for 10‑15 seconds on medium flame.
Time: PT0.5M
Second Fry Onions
Add the previously sliced onions back to the pan and fry for 2‑3 minutes until they turn golden and become slightly crisp.
Time: PT3M
Cook Spice Paste
Stir in the prepared spice paste along with 2‑3 tbsp water. Cook on medium flame, stirring, until the oil separates from the masala (about 2 minutes).
Time: PT2M
Add Tomato Puree
Add the pureed tomatoes, mix well and cook on medium flame until the mixture thickens, oil starts to separate and the raw tomato smell disappears (6‑7 minutes).
Time: PT7M
Cool Slightly
Turn off the flame and let the gravy cool for about 2 minutes before adding yogurt.
Time: PT2M
Incorporate Yogurt
Add ½ cup room‑temperature plain yogurt, whisk gently until fully blended with the gravy.
Time: PT1M
Bring to Boil
Turn the flame back to medium and bring the mixture to a gentle boil while stirring continuously (about 3 minutes).
Time: PT3M
Add Fenugreek & Garam Masala
Reduce flame to low, add 1 tsp roasted kasuri methi and ½ tsp garam masala. Mix well.
Time: PT1M
Re‑add Fried Onions
Stir the previously fried onions back into the gravy, mixing thoroughly.
Time: PT1M
Adjust Consistency & Season
Gradually add up to 1 cup water (or as needed) to achieve the desired gravy thickness. Add about 1 tsp salt and stir.
Time: PT2M
Simmer Covered
Cover the kadhai and let the vegetable simmer on low heat for 8‑10 minutes, stirring occasionally.
Time: PT9M
Garnish and Serve
Turn off the heat, sprinkle 2 tbsp chopped fresh coriander leaves, give a final stir and serve hot with roti, paratha or rice.
Time: PT1M
Nutrition Facts
- Calories
- 135
- Protein
- 4 g
- Carbohydrates
- 15 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free, Contains Dairy, Contains Mustard
Allergens: Mustard, Dairy
Ingredient Substitutions
- Instead of Small Onions: Medium onions, sliced
- Instead of Coriander Powder: Fresh cilantro blended
- Instead of Turmeric Powder: Fresh turmeric grated
- Instead of Kashmiri Red Chili Powder: Paprika + a pinch of regular chili powder
- Instead of Regular Red Chili Powder: More Kashmiri chili powder
- Instead of Mustard Oil: Vegetable oil (taste will differ)
- Instead of Mustard Seeds: Cumin seeds (different flavor)
- Instead of Ajwain (Carom Seeds): Cumin seeds
- Instead of Urad Dal (Split Black Gram): Chana Dal
- Instead of Green Chilies: Jalapeño, finely chopped
- Instead of Ginger: Ginger paste (1 tsp)
- Instead of Tomatoes: Canned crushed tomatoes (½ cup)
- Instead of Plain Fresh Yogurt: Greek yogurt (same amount)
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek leaves (fresh, 1 tbsp)
- Instead of Garam Masala: All‑spice blend
- Instead of Salt: Sea salt
- Instead of Fresh Coriander Leaves: Parsley (different flavor)
Equipment Needed
- Kadhai (deep pan)
- Mixing Bowl
- Knife
- Cutting Board
- Grater
- Blender or Hand Mixer (optional)
- Measuring Spoons
- Ladle
Critical Steps — Do Not Skip
- Heating mustard oil until it smokes before adding onions.
- First quick fry of onions for 2 minutes to develop flavor.
- Cooling the gravy before adding yogurt to prevent curdling.
- Cooking until oil separates at each spice stage (masala and tomato).
- Simmering covered to allow flavors to meld.
Chef Tips from the Video
- Use fresh, high‑quality mustard oil for authentic pungent flavor.
- Roasting kasuri methi between your palms releases its aroma more effectively.
- For extra depth, add a pinch of sugar while cooking the tomatoes.
Troubleshooting
Yogurt curdles after adding.
Ensure the gravy is cooled to about 40‑45°C before adding yogurt and whisk continuously.
Gravy is too thick.
Add hot water a tablespoon at a time while stirring until the desired consistency is reached.
Gravy looks oily or separates too early.
Cook the spice paste and tomatoes longer on medium heat until the oil clearly separates; this indicates the masala is fully cooked.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 1 month; thaw and reheat gently.
Room temperature: Not recommended; cool to room temperature before refrigerating.
Make-Ahead Tips
- Prepare the spice paste a few hours ahead and store in the fridge.
- Fry the onions and keep them separate; add them back just before final simmer.
- The gravy can be made a day ahead; reheat gently and adjust water consistency.
Frequently Asked Questions
What is the cultural significance and history of Onion Gravy Vegetable (Pyaaz ki Gravy Wali Sabzi) in Indian cuisine?
Onion‑based gravies are a staple in North Indian home cooking, often used to enrich simple vegetable dishes. The technique of frying onions until they turn golden and then simmering them in a spiced tomato base dates back centuries and reflects the region's love for layered flavors.
What are the traditional regional variations of onion gravy vegetable in Indian cuisine?
In Punjab, mustard oil and kasuri methi are common, giving a robust flavor. In Gujarat, a sweeter version with a pinch of jaggery is popular, while in South India, coconut milk may replace yogurt for a different richness.
How is Onion Gravy Vegetable traditionally served in North Indian households?
It is typically served hot with roti, paratha, or plain basmati rice. In many families it is also paired with a side of fresh cucumber raita to balance the richness of the gravy.
During which occasions or celebrations is Onion Gravy Vegetable commonly prepared in Indian culture?
The dish is a everyday comfort food but is also prepared for festive meals like Diwali or family gatherings because it can be made quickly and pairs well with a variety of breads and rice dishes.
What makes Onion Gravy Vegetable special or unique in Indian cuisine?
The combination of mustard oil, fried onions, and yogurt creates a tangy‑rich gravy that is both aromatic and slightly creamy, distinguishing it from tomato‑only curries.
What are the most common mistakes to avoid when making Onion Gravy Vegetable at home?
Common errors include over‑frying the onions until they brown, adding yogurt to boiling hot gravy which causes curdling, and not cooking the spice paste long enough for the oil to separate, resulting in a raw taste.
Why does this Onion Gravy Vegetable recipe use yogurt instead of cream?
Yogurt provides the traditional tanginess and keeps the dish lighter than cream. It also balances the heat from the chilies and works well with mustard oil, a classic North Indian flavor profile.
Can I make Onion Gravy Vegetable ahead of time and how should I store it?
Yes, the gravy can be prepared a day in advance. Cool it completely, store in an airtight container in the refrigerator for up to 3 days, and reheat gently, adding a splash of water if it thickens.
What texture and appearance should I look for when the Onion Gravy Vegetable is done?
The gravy should be glossy with a thin oil film on the surface, and the onions should be soft yet retain a slight bite. The sauce should coat the back of a spoon and not be watery.
What does the YouTube channel Shyam Rasoi specialize in?
The YouTube channel Shyam Rasoi specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on traditional recipes with clear step‑by‑step instructions for everyday cooks.
How does the YouTube channel Shyam Rasoi's approach to Indian cooking differ from other Indian cooking channels?
Shyam Rasoi emphasizes minimal ingredient lists, uses common household tools, and often incorporates quick techniques like short‑time frying of onions, making the recipes accessible for busy home cooks compared to more elaborate presentations on other channels.
Last updated: August 31, 2026
