Malai Pyaz (Creamy Onion Curry)
A rich and comforting Malai Pyaz made with tender pearl onions simmered in a smooth, creamy tomato and cashew gravy, gently spiced and finished with fresh cream and cilantro.
Ingredients
Scale
- 2 cups (300 grams) pearl onions, peeled
- 1/2 cup (120 milliliters) heavy cream
- 2 medium tomatoes (about 200 grams), chopped
- 1/4 cup (30 grams) cashews, soaked
- 1 tablespoon ginger garlic paste
- 1 small green chili, chopped
- 2 tablespoons oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat oil in a medium saucepan over medium heat.
- Add pearl onions and sauté for about 5 minutes until lightly golden. Remove and set aside.
- In the same pan, add ginger garlic paste and green chili. Sauté briefly until fragrant.
- Add chopped tomatoes and cook until soft and pulpy.
- Blend the cooked tomatoes with soaked cashews into a smooth paste.
- Return the paste to the pan. Add turmeric powder, red chili powder, and salt. Cook for 5 minutes until the oil begins to separate.
- Add the sautéed onions and 1/2 cup water. Simmer for 10 minutes until onions are tender.
- Stir in heavy cream and garam masala. Simmer for 2 more minutes.
- Garnish with fresh cilantro and serve warm.
Notes
- Soak cashews in warm water for at least 15 minutes for smoother blending.
- Add cream at the end to prevent curdling and preserve richness.
- Adjust chili powder to control spice level.
- Add a splash of water while reheating if the curry thickens.
Find it online: https://tastyze.com/malai-pyaz-creamy-onion-curry/