Creamy Onion Curry: Rajasthan has a very famous food item, one of them is 'Malai Pyaaz', which is very much liked for its unique taste and creamy texture.

Rajasthan's world-famous Malai Pyaaz

How To Make Rajasthan's Famous Malai Pyaz: The mention of Rajasthan brings to mind traditional dishes like Dal Baati, Gatte ki Sabji, and Ker Sangri. But there's another special dish from this state, popular for its unique flavor and creamy texture. It's called "Malai Pyaz." This is a delicious combination of shallots, fresh cream, and spices. If you're looking for something new and delicious to try in your everyday meal, this Rajasthani dish could be a great choice.

What is the speciality of Malai Onion?

The specialty of Malai Pyaaz is that the small onions used in it give the dish a distinct flavor. When cooked with spices and cream, their flavor is enhanced. This is why in many areas of Rajasthan, this dish is prepared not only for special occasions but also as a regular meal.  

What is its recipe?

To make this delicious vegetable, you will need about 20 to 25 small onions, two teaspoons ghee, one teaspoon cumin seeds, one bay leaf, one large finely chopped onion, green chillies, ginger, garlic, red chilli powder, coriander powder, black cardamom, turmeric, tomato puree, fresh cream, kasuri methi, garam masala, salt, and green coriander.

What things should be kept in mind while making it?

First, clean the shallots thoroughly. Then, apply a little oil and salt and fry them over low heat. You can also use an air fryer if you prefer. Cook the onions until they turn a light golden color. This step is what gives this dish its distinctive flavor. Heat the ghee in a pan. Add cumin seeds, bay leaves, and black cardamom and fry for a few seconds. When the spices begin to smell, add the finely chopped onions and cook until lightly golden. Then, add the green chilies, ginger, and garlic and fry for a few minutes.

Now add red chili powder, turmeric, coriander powder, garam masala, and salt to taste. After stirring the spices thoroughly, add a little water and tomato puree. Cover the pan and cook for about 7 to 8 minutes to allow the spices to cook thoroughly and lose their rawness.

What are the rules for adding cream?

Once the masala is thoroughly cooked, add fresh cream and simmer over low heat for two to three minutes. This will thicken the gravy and give it a creamy flavor. Add the pre-roasted shallots and mix everything well. Finally, drizzle some cream over the top and garnish with kasuri methi and fresh coriander leaves. Serve hot malai pyaaz with roti, paratha, or naan. Its rich and creamy flavor enhances the enjoyment.