How to Make Pyaz Masala

Name: Pyaz Ki Sabzi
Prep time: 10 min
Cook time: 30 min
Cuisine: Indian
Ingredients: Small Medium Sized Onions 400 - 500 Grams; Green Chilli, Slit 2 - 3; Tomatoes 3 Medium; Ginger 1 Inch; Ghee or Oil 2 Tablespoon; Cumin Seeds 1 Teaspoon; Mustard Seeds (Rai) 1 Teaspoon; Fenugreek seeds (Methi Dana) 1/2 Teaspoon; Fennel Seeds (Saunf) 1/2 Teaspoon; Salt 1 Teaspoon or As Per Taste; Turmeric Powder 1/2 Teaspoon; Dry Mango Powder (Amchoor) 1 Teaspoon; Red Chilli powder 1/2 Teaspoon or As Per Taste; Coriander Powder 1 Teaspoon; Kashmiri Red Chilli Powder 1/2 Teaspoon; Gram Flour (Besan) 1 Teaspoon; Curd 3 Tablespoon; Dry Fenugreek Leaves (Kasoori Methi) 1/2 Teaspoon; Garam Masala 1 Teaspoon or As Per Taste; Asafoetida (Hing) A Pinch; Water As Required

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Recipe by: MyDeliciousRecipes

Recipe of Pyaz Ki Sabzi

Pyaz ki sabzi or Whole onion masala is delicious and very popular in Rajasthan, the delicious pyaz ki sabzi is cooked in a different way. Pyaz ki sabzi is also known as stuffed onion and this sabzi tastes so much deicious. In the summer season when the food does not taste much due to the heat, you must try this Rajasthani vegetarian dish made of whole onions, which will not only protect you from the scorching heat of the summer but will also give you delicious taste. Pyaz ki sabzi is not only an easy dish, but it also has a great taste and can be served with ROTI or rice along with RAITA at lunch or dinner.

Preparation Time
10 Minutes

Cooking Time
30 Minutes

Meal Type:

Vegetarian

Ingredients

Small Medium Sized Onions	400 - 500 Grams	Green Chilli, Slit	2 - 3
Tomatoes	3 Medium	Ginger	1 Inch
Ghee or Oil	2 Tablespoon	Cumin Seeds	1 Teaspoon
Mustard Seeds (Rai)	1 Teaspoon	Fenugreek seeds (Methi Dana)	1/2 Teaspoon
Fennel Seeds (Saunf)	1/2 Teaspoon	Salt	1 Teaspoon or As Per Taste
Turmeric Powder	1/2 Teaspoon	Dry Mango Powder (Amchoor)	1 Teaspoon
Red Chilli powder	1/2 Teaspoon or As Per Taste	Coriander Powder	1 Teaspoon
Kashmiri Red Chilli Powder	1/2 Teaspoon	Gram Flour (Besan)	1 Teaspoon
Curd	3 Tablespoon	Dry Fenugreek Leaves (Kasoori Methi)	1/2 Teaspoon
Garam Masala	1 Teaspoon or As Per Taste	Ginger Julienne
Asafoetida (Hing)	A Pinch	Water	As Required

Direction To Make

Peel the onion and make a cross cut to divide it into 4 parts but do not cut it completely, the onion should be uncut from the bottom.

Note: If onions are slightly larger then make the cross cut to divide into 6 parts.

Add roughly chopped tomatoes and ginger to the mixer grinder and grind to make a fine puree.
Heat 2 teaspoons of ghee or oil in a wok on medium heat. When the ghee becomes hot, add cumin seeds, mustard seeds (Rai), fenugreek seeds and fennel seeds.
When it starts crackling, add tomato puree and salt and mix well.
Cook it on medium heat for about 5 minutes or until the oil starts separating, stirring occasionally.
When the oil starts separating, add turmeric powder, coriander powder, red chilli powder and amchoor powder and mix well and fry for a minute.
Add Kashmiri red chilli powder and gram flour (besan) and mix well. Fry it well on a medium flame for 2 - 3 minutes while stirring continuously.
Turn down the heat to low. Add 3 tablespoon of curd and mix well and fry for about 2-3 minutes on low flame while stirring continuously.
Add onion and mix well. Add garam masala and kasoori methi and mix well. Add some ginger julienne and green chili and mix well. Add asafoetida and mix well.
Add water, cover the wok and cook on low heat for about 5 minutes. After 5 minutes open the wok and mix well, check if the onions have become soft if not covered and cook for another 2 minutes.
The delicious pyaz ki sabzi is ready to be served. Serve delicious onion masala with roti or rice at lunch or dinner.

Notes

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