Saboot Masala Onion/Pyaaz Sabzi

Published On October 14, 2016
In Article
By Sandhya Harsh
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Prep Time
8 mins
Cook Time
10 mins
Difficulty Level
Intermediate

Ingredients

Onions - small sized around 500 gms or about 20 no.
Curd - 1 big cup
Salt - as per taste
Red chili powder - 1 Teaspoon
Dhania powder - 1 Teaspoon
Turmeric - 1/2 Teaspoon
Khuskhus/Poppy seeds - 1 Tablespoon
Mawa/Khoya (optional) 1 Tablespoon
Oil - 1 Tablespoon
Asafoetida, Cumin Seeds -1/2 Teaspoon each
Tej patta/Bay leaves - 1
Big cardamom - 1
Cloves - 2 to 3
Black peppercorns - 4 to 5

Instructions

Remove the skin of Pyaaz/onion and add to boiling water and cook for 3-4 mins. Drain and remove onions. Let the extra water dry.
Mix All 4 powder masala to the curd and mix well. Set it aside.
Now heat little oil in a kadhai. Stir Fry these boiled onions for 2-3 mins light brown in color. Remove from oil and keep aside.
Now add tadka of saboot garam masala ( bay leaves, big cardamom, black pepper and cloves), asafoetida and cumin Seeds. Lower the flame and add the curd with masala to the tadka. Stir well and cook.
Add khuskhus/poppy seeds to it and again cook. When oil starts leaving sides, add mawa to it. Stir well.
Add little water/milk to adjust the consistency of gravy. When gravy starts boiling, add the fried onions. Mix well slowly.
Add chopped green chillies and fresh coriander leaves if desired.
Cook for 3-4 mins on low flame and cover it. Off the flame.
Your saboot masala onion sabzi is ready.
Note - Adding. Mawa/khoya is optional. You may add coconut also to the gravy. I have not added these two today.

Servings : 5
Ready in : 20 mins
Special Category : Jhatpat Cooking (5 Min)
Recipe Type : Dinner

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.