Chef Kunal Kapur shares simple and tasty pyaz ki sabzi recipe: See step-by-step preparation

Pyaz ki sabzi is an easy, savoury recipe that pairs with a wide variety of rice and breads. Chef Kunal Kapur shows how to make it at home.

Onions are a popular ingredient, but it is not often that they become the star of the dish for a main. Taking to Instagram on August 16, celebrity chef and MasterChef India judge Kunal Kapur shared a recipe which changes that.

Describing his pyaz hi sabzi, the chef wrote in the caption, “Pyaz ki sabzi - simple, ghar wali aur unbelievably delicious! Thinly sliced onions cooked with everyday spices until perfectly soft, caramelised and packed with flavour. It’s the kind of humble sabzi that needs absolutely nothing fancy - just hot rotis, dal and a little achaar on the side. Perfect for those days when you want something quick, comforting and full of that classic ghar ka swaad.”

The detailed steps to make the dish are presented as follows.

Ingredients for pyaz ki sabzi

• Onions, large - 5
• Cashews, soaked - 10
• Curd - 5 tbsps
• Water - a dash
• Oil - 5 tbsps
• Asafoetida (Hing) - ½ tsp
• Dry red chillies - 2
• Cumin - 1 tsp
• Coriander seeds - 1 tbsp
• Peppercorns - 12
• Garlic, chopped - 2 tsp
• Ginger, chopped - 2 tsp
• Green chillies, slit - 2-3
• Turmeric - ¾ tsp
• Chilli powder - 1½ tsps
• Coriander powder - 1½ tbsps
• Salt - to taste
• Kasoori methi leaves - a large pinch
• Water - ½ cup
• Chaat masala - 1 tbsp
• Spring onion, chopped - handful

Method of preparation

1. First, wash and peel the onions, and cut them into large chunks. Keep them aside.
2. Next, blend soaked cashews and curd along with a dash of water until it turns into a smooth paste. Keep it aside as well.
3. Now, heat oil in a pan. To it, add hing, dry red chillies broken into small pieces, cumin seeds, coriander seeds and peppercorns.
4. Let the spices splutter, then add finely chopped garlic, finely chopped ginger and slit green chillies, and saute for a bit.
5. Now add turmeric powder, chilli powder, coriander powder, and saute them well.
6. Once the masala has been completely cooked, add the cashews and curd paste and stir them in well.
7. Once the ingredients in the pan start releasing oil, add in the onion chunks, salt and kassori methi leaves.
8. Set the flame on high and toss them well. After three to four minutes, add a dash of water to the pan and toss some more.
9. Sprinkle some chaat masala and chopped spring onions on top. Toss some more and serve warm.

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