Saboot Pyaaz ki Sabzi

Published On May 16, 2019
In Article
By Sandhya Harsh
1 comment

Prep Time
5 Minutes
Cook Time
10 Minutes
Difficulty Level
Intermediate

Ingredients

Onions - small sized around 250 gms or about 10 pc
Curd - 1 big Cup
Salt - as per taste
Red chilli powder - 1 Teaspoon
Coriander/Dhania powder - 1 Teaspoon
Turmeric/Haldi - 1/2 Teaspoon
Oil - 1 Tablespoon or less
Heeng/Asafoetida - 1/2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Methi dana/Dry Fenugreek Seeds - 1 Tablespoon or less

Instructions

Remove the skin of Pyaaz/onion and add to boiling water and cook for 3-4 minutes. Drain and remove onions. Do not throw the water stock.
Boil a cup of water (or use the above stock) and add the methidana to the boiling water. Switch off the gas. Cover the lid and keep aside. After 5 mins, drain boiled methidana.
Add all 4 powder masala (salt, turmeric, chilli and coriander) to the curd and mix well. Set it aside.
Now heat oil in a kadhai. Add tadka asafoetida and cumin seeds.
Lower the flame and add the curd mix with masala to the tadka. Stir well and cook.
Add boiled methidana (and little crushed kasuri methi) to it and again cook.
When oil starts leaving sides, Add little water/stock to adjust the consistency of gravy. When gravy starts boiling, add the onions and cook on low flame for 4 to 5 minutes.
When onions turns tender and gravy is as per our desired consistency, off the flame.
Add chopped green chillies and fresh coriander leaves if desired.
Delicious 'Saboot Pyaaz ki Sabzi' is ready to be served.

Servings : 4
Ready in : 15 Minutes
Recipe Type : Lunch

One Response to Saboot Pyaaz ki Sabzi

Kirti Shivani May 16, 2019 at 12:25 PM

Very nice n extremely useful recipe. Whenever if you have no green vegetables in your kitchen and u don’t want to go to buy veggies n want something different it would be a good option

Reply

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.