Pyaz Ki Sabzi

• 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.

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