एक बार प्याज की सब्जी इस तरह बनाइए, उंगलियां चाटते रह जायेंगे। pyaz ki sabji recipe l bharwa pyaz।

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

1. 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

2. 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

3. Heat Mustard Oil

   Add 3 tbsp mustard oil to the kadhai and heat on medium‑high until it begins to smoke.

   Time: PT1M

4. 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

5. 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

6. Add Aromatics

   Add the finely chopped green chilies and grated ginger. Sauté for 10‑15 seconds on medium flame.

   Time: PT0.5M

7. 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

8. 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

9. 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

10. Cool Slightly

    Turn off the flame and let the gravy cool for about 2 minutes before adding yogurt.

    Time: PT2M

11. Incorporate Yogurt

    Add ½ cup room‑temperature plain yogurt, whisk gently until fully blended with the gravy.

    Time: PT1M

12. 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

13. Add Fenugreek & Garam Masala

    Reduce flame to low, add 1 tsp roasted kasuri methi and ½ tsp garam masala. Mix well.

    Time: PT1M

14. Re‑add Fried Onions

    Stir the previously fried onions back into the gravy, mixing thoroughly.

    Time: PT1M

15. 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

16. Simmer Covered

    Cover the kadhai and let the vegetable simmer on low heat for 8‑10 minutes, stirring occasionally.

    Time: PT9M

17. 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