Malai do pyaaza (onion with milk cream)

Posted on

by Deeksha Pathak

Onion cooked with milk cream – sounds a little odd, doesn’t it? But with this combination you will get such a beautiful restaurant-style dish that you will prefer to keep it as the star dish of your dinning table! Apoorva and I named this as ‘Malai do Pyaaza’.

Last year during my Delhi trip my youngest sister Neetu served us this dish. I loved this onion dish as it was not only delicious (fat is always tasty, isn’t it 😂) but the whole preparation took hardly any time and quite effortless.

Try this dish as you don’t have to worry about buying fancy ingredients during this lock-down period. Milk delivery is regular, so we can collect malai. Spices used here are our regularly used ones and are always there in kitchen.

I have a few more gravy based dishes in the blog. If you are interested you can check them also…. Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry)

Mangodi ki subzi

Dahi waale aaloo (Potatoes with buttermilk)

Gatte Ki Sabzi

Ingredients :

Small size onions 8-9
Oil – 2tbsp
Jeera (cumin) – 1/8 tsp
Rai (tiny mustard seeds) – 1/8 tsp
Hing (asafoetida) – a pinch
Dhania ( coriander) powder – 2 tsp
Haldi (Turmeric) powder – 1/4
Red chilli powder – 1/4
Salt as per your taste
Malai (milk cream) – 1/3 cup
Water – 1 cup

Points to remember :

  1. Onions can be added without giving a cross cut.
  2. If you do decide to make a cross cut, make sure that the cut is not deep, otherwise onions will not remain intact.
  3. Malai is cream of milk which gets collected on top of the milk after boiling. Collect the 3-4 days malai from the milk (keep it in the fridge) and use it.
  4. Can Amul milk cream be used instead of malai? Yes, you can but it doesn’t give exactly the same creamy texture and taste as we get by adding malai.
  5. Keep malai ready by churning it before starting the process.
  6. This dish is full of calories, so physical exercise is a must to burn those calories 😉.

Process :

Peel, wash and cut a cross (not deep) on onions.

Heat oil in cooker and crackle rai, hing and jeera.

Add churned malai and spices and let it cook for two minutes on medium heat. Keep on stirring.

Add onions by keeping the cross side on top and close the lid of the cooker along with weight. Turn off heat after just one whistle.

When the steam of the cooker cools down, open the lid of the cooker and Malai do Pyaaza is ready.

Delicately shift in serving bowl and enjoy the whistles from family members and guests!!

 

Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

73 thoughts on “Malai do pyaaza (onion with milk cream)”

  2. As soon as one sees the photo, I am already savoring the dish. A delicacy is this recipe. It’s worth a try. As you say, a very gourmet dish for a special weekend. Thanks for sharing.
    A good day
    Manuel

    1. Thank you very much Mac. I loved the simple preparation of this dish yet it is so appealing.
      I have a small confusion…you are Manuel or macalder… please pardon my ignorance

      1. The challenge is compensated because the recipe you give is great. My name is Manuel Calderón. Macalder02 is to identify the blog. Good weekend

  14. After a long time, I have come across a dish I’ve never heard before! Sounds very interesting – will definitely attempt it some day soon. Thanks for sharing.

      1. Yes, I agree, Deeksha. It can, in fact, be a party dish! I can imagine the sweetness of the cooked onion complemented by the delicately spiced gravy.

        Yes, I do enjoy cooking – in fact I am in the midst of making Garlic Naan with Ma ki Dal for dinner tonight and I just popped on to WordPress after keeping the dough for proofing.

        By profession I am a F&B Consultant – helping people start their own food business; so my life actually revolves around the science, art and commerce of food! 🙂

      2. Kya baat hai! Your menu for dinner is so tempting 😋 😋
        I always appreciate the efforts where mother teaches her son the essential basics of cooking. Though nowadays whole family is working together with such chores which they never did. Housewives have earned more respect!

        Enjoy your wonderful dinner and have a safe Sunday.

      3. Right you are, Deeksha! Learning the basics of cooking from my mom early in my teens has helped me a lot. And now I am taking advantage of the lockdown to teach my son some basics too.

        The homemaker is finally getting due respect – hopefully now people will realise that she is the backbone of the family.

        Thank you, and you have a restful Sunday too! 🙂

    1. I would be honoured if your dad likes the dish!!
      Thank you so much Meenal😊
      Meenal, clicking on the link of your blog it say, this site is no longer available.

      1. You’re welcome, Deeksha. Where did you click the link from? It is opening on my devices. Please try again and let me know if the problem recurs.

  27. You know something interesting?! I used to make a very similar dish, but I used cabbages chucks instead! Now I think about it, I miss the flavor!

  28. Deeksha, last Monday I made this dish. No photos, as – of course – the onions fell apart, but it didn’t matter, the taste was soooo delicious. I never thought that “just” onions could taste that well. I got shallots, but not the round ones, they only had the long ones, which they call banana shallots. So I could not place them upright, but cut them in half and placed them in the pot with the cut down. Even my husband, who is not as enthusiastic about Indian food as I am, judged that this should be put on the regular food rotation plan! Success!

    (pssst, don’t tell anybody: I took a spoon and scraped the pot …)

    1. Who cares for the placement of onions if the taste is so good that we end up scraping the pot 😋😋
      Your husband’s feedback made my day 💃💃💃
      many many thanks to him😊
      I guess the cut part was down so with excess heat at the bottom onions fell apart.
      Banana Shallots is new for me. We get very tiny shallots (just slightly bigger than garlic pods) here in South India. It is used in a curry dish sambhar.
      And don’t worry, your secret is safe with me as me too do the same 😀😁

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.