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)
Dahi waale aaloo (Potatoes with buttermilk)
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 :
- Onions can be added without giving a cross cut.
- If you do decide to make a cross cut, make sure that the cut is not deep, otherwise onions will not remain intact.
- 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.
- 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.
- Keep malai ready by churning it before starting the process.
- This dish is full of calories, so physical exercise is a must to burn those calories 😉.
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!!