Rajasthani Malai Pyaaz Recipe- Traditional Rajasthani Recipe
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About Rajasthani Malai Pyaaz Recipe- Traditional Rajasthani Recipe
Rajasthani Malai Pyaaz is a comforting, traditional dish from Rajasthan that brings together the sweetness of onions with the rich creaminess of malai (milk cream). Prepared using basic spices like turmeric and asafoetida, this homestyle recipe transforms simple kitchen staples into a truly flavorful meal.
This delicious and easy-to-make dish is perfect for those days when you find yourself short on vegetables but still crave something special for lunch or dinner. With its creamy texture and subtle spice, Malai Pyaaz is a wonderful way to experience authentic Rajasthani flavors in your own kitchen.
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Recipe Time & More
Ingredients
- 2 cup onion (thickly sliced)
- 1 / Milk Cream (malai- cup fresh)
- Green Chilli (chopped taste)
- 1 pinch Asafoetida (Hing)
- 1/2 tsp Turmeric Powder (Haldi)
- cumin seeds (jeera - 1 teaspoon)
- 1 tsp Coriander (Dhania)
- Fenugreek Leaves (methi seeds- 1/2 teaspoon)
- Fennel Seeds (saunf- 1 teaspoon)
- 1/2 tsp Fenugreek Leaves (Kasuri Methi)
- 1.5 tsp Salt (or as per taste)
- 1 tbsp Oil
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Instructions
- Heat oil in a pan, Add asafetida and saute for 2 to 3 seconds.* Crush the whole spices (Methi, Saunf and cumin seeds) in mortar and pestle. Add to pan and saute for couple of minutes.
- Add turmeric powder, chopped green chilies, coriander powder, cook for one more minute.
- Add chopped onions and cook for 3 to 4 minutes on medium heat till onions get cooked and raw smell get off. Do not overcook the onions as we need little crunch in our recipe.
- Once onion get cooked add fresh milk cream, salt and mix well to combine all ingredients. Cover the pan, cook for 3 to 4 minutes on low heat.
- Garnish with Kasuri methi powder and serve hot with rice, Roti or Paratha.
Recipe Notes
Additional Tips
- For a more authentic Rajasthani flavor, use desi ghee instead of oil when tempering the spices—this adds a rich aroma and depth to the dish.
- If you like a touch of tang, add a small splash of yogurt or a squeeze of lemon juice just before serving to balance the creaminess of the malai.
- Thinly slice the onions and soak them in cold water for 10 minutes before cooking to mellow their sharpness while maintaining their crunch.
- Serve Malai Pyaaz with bajra roti or missi roti for a truly traditional experience; garnishing with finely chopped fresh coriander and a pinch of red chili powder enhances both color and flavor.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 147kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.2g | Sodium: 1710mg | Fiber: 3g | Sugar: 9g
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Absolutely fantastic! Thanks for the recipe.
Looks so flavorful! Thanks for posting.
Absolutely fantastic! Thanks for the recipe.
Looks so mouthwatering! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.