Onion Vegetable (Pyaaz Ki Sabzi) Recipe
Pyaaz Ki Sabzi, or Onion Vegetable, is a simple yet flavorful North Indian dish that makes for a perfect accompaniment to your daily meals. It is often served with hot phulkas (flatbreads), kadhi, and rice, making it an ideal addition to your lunch or dinner spread. This recipe highlights the natural sweetness of pearl onions, also known as sambar onions, which are lightly spiced and roasted to perfection. The combination of fennel seeds, cumin, asafoetida, and dry mango powder (amchur) creates a delightful flavor profile that complements the sweetness of the onions beautifully.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Pearl onions (Sambar onions) – peeled and halved | 15 |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Fennel seeds (Saunf) – powdered | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | For cooking |
Instructions
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Preparation: Start by prepping the ingredients for the Pyaaz Ki Sabzi. Peel the pearl onions (also known as sambar onions) and cut them in half or into large chunks, depending on your preference for size.
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Cooking the Spices: Heat a tablespoon of sunflower oil in a wok or pan over medium heat. Add the asafoetida, cumin seeds, and fennel seeds (saunf) to the hot oil. Allow them to sizzle and crackle, which will release their aromatic oils and flavors.
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Sautéing the Onions: Once the spices have crackled, add the halved onions to the pan. Sprinkle a pinch of salt over the onions and continue to cook them over medium heat. Stir occasionally, allowing the onions to brown and caramelize. The goal is to cook the onions until they turn a deep golden-brown color and soften nicely.
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Adding the Masalas: Once the onions are cooked and caramelized, it’s time to add the remaining spices – red chili powder, amchur (dry mango powder), and coriander powder. Toss the onions thoroughly so that the spices coat them evenly, ensuring every onion half is well-seasoned.
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Final Adjustments: Taste the sabzi and adjust the salt or spice levels according to your preference. If you’d like it spicier, feel free to add a bit more red chili powder. Once satisfied with the taste, turn off the heat.
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Serving: Transfer the Pyaaz Ki Sabzi into a serving bowl. It pairs wonderfully with hot phulkas (Indian flatbread), kadhi (a yogurt-based curry), and a side of raita or steamed rice. Serve this delightful dish for lunch or dinner and enjoy the burst of flavors with every bite!
Tips for the Perfect Pyaaz Ki Sabzi
- Use Fresh Pearl Onions: The beauty of this dish lies in the sweetness of the pearl onions. Fresh onions will caramelize better and impart a natural sweetness to the sabzi.
- Adjust the Spice Levels: The spices used in this recipe are versatile. Feel free to modify the amount of red chili powder or amchur to suit your taste preferences.
- Serve with Yogurt-based Sides: This sabzi pairs perfectly with kadhi (a tangy yogurt curry) or a simple raita. The yogurt-based sides help balance the flavors of the spiced onions.
Pyaaz Ki Sabzi is a delightful dish that brings out the natural sweetness of onions while infusing them with aromatic spices. It’s a must-try for anyone looking to explore authentic North Indian flavors and adds a delicious vegetarian option to your meal repertoire. Enjoy!
