घर में कुछ नहीं था… नानी ने सिर्फ प्याज़ से बना दी रिच सब्ज़ी!

Ingredients

• 3-4 large Onion (peeled and cut into medium pieces, not too fine)
• 2 tsp Ghee (or vegetable oil) (use ghee for authentic flavor; oil if preferred)
• 1 tsp Cumin Seeds (whole seeds)
• 1 pinch Asafoetida (use sparingly)
• 0.5 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (adjust heat to taste)
• 1 tsp Coriander Powder (ground)
• to taste Salt (prefer sea salt)
• 0.5 cup Fresh Cream (full‑fat cream, chilled)
• 0.5 tsp Garam Masala (store‑bought or homemade)
• 0.5 tsp Kasuri Methi (optional, dried fenugreek leaves)

Instructions

1. Chop onions

   Peel the onions and cut them into medium‑sized pieces; they should not be too fine so they hold their shape while cooking.

   Time: PT5M

2. Heat ghee and temper spices

   Place 2 tsp ghee (or oil) in a kadhai over medium heat. Add 1 tsp cumin seeds and a pinch of asafoetida; stir until fragrant, about 1 minute.

   Time: PT1M

3. Sauté onions

   Add the chopped onions to the pan. Cook on medium heat, stirring occasionally, until they become soft and turn a light golden hue, roughly 8 minutes.

   Time: PT8M

4. Add dry spices

   Sprinkle 0.5 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and salt to taste. Stir and cook for 2 minutes until the spices release their aroma.

   Time: PT2M

5. Stir in fresh cream

   Reduce the heat to low. Gradually pour in 0.5 cup fresh cream while stirring gently. Let the mixture meld with the onions for about 5 minutes without bringing it to a rapid boil.

   Time: PT5M

6. Season and finish

   Sprinkle 0.5 tsp garam masala and, if using, 0.5 tsp kasuri methi. Cook on low heat for another 2 minutes, then turn off the flame.

   Time: PT2M

7. Serve

   Transfer the creamy onion sabzi to a serving bowl and serve hot with bajra roti, tandoori roti, or paratha. Garnish with fresh coriander leaves if desired.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

12 g

Fat

20 g

Fiber

2 g