Sabut Pyaz ki Sabzi Recipe | How to make Pyaz Ki Sabji at Home | Easy Onion Curry Sabji Recipe – Step By Step with Images and Video.
Sometimes, unexpected cravings strike, and we want to cook something special—but there’s no vegetable in sight. Don’t worry! Two simple ingredients are almost always available in every kitchen: dal and onions.
This recipe brings you a delicious and spicy Chana Dal Sabzi with Whole Onions—a quick, easy, and incredibly flavorful dish that gives tough competition to even the fanciest restaurant curries. Packed with protein-rich chana dal and melt-in-your-mouth pearl onions, this traditional Rajasthani-style curry is perfect for days when you want something hearty without needing a long grocery list.
Serve it with roti or rice, and get ready to impress your family with something simple yet irresistibly tasty!
Ingredients of Sabut Pyaz ki Sabzi Recipe
Sabut Pyaz ki Sabzi Recipe Video
Sabut Pyaz ki Sabzi Recipe | How to make Pyaz Ki Sabji at Home | Easy Onion Curry Sabji Recipe
Materials
- Chana Dal – 1 cup
- Salt – 1 tsp
- Turmeric – 1/4 tsp
- Onion – 12 Small
- Onion – 2 medium
- Ginger – 1-inch piece
- Green Chili – 3
- Garlic – 8 cloves
- Cashew Nuts – 5–6 pieces
- Tomato – 2 small
- Oil – 2 tbsp
- Cumin Seeds – 1/2 tsp
- Nigella Seeds – 1/2 tsp
- Asafoetida – 2 pinch
- Clove – 2
- Black Pepper – 5 pcs
- Coriander Powder – 2 tbsp
- Cumin Powder – 2 tsp
- Kashmiri Red Chili Powder – 2 tsp
- Turmeric – 1/2 tsp
- Salt as per Taste
- Kasuri Methi – 1 tsp
- Desiccated Coconut – 1 tbsp
- Water – 1 cup
- Coriander Leaves – 1 tbsp
- Garam Masala – 1 tsp
- Ghee – 1 tbsp
Instructions
- Soak 1 cup of chana dal overnight, drain it, and cook it in a pan (not a cooker) with salt and turmeric until soft but not mushy.
- Take small pearl onions or regular onions cut into 4–5 pieces. Slightly slit each onion from two sides for better flavor absorption.
- In a grinder, add 2 medium onions, 2 tomatoes, 1-inch ginger, 2–3 green chilies, 7–8 garlic cloves, and 5–6 cashews. Coarsely grind to make a paste.
- Heat 2 tbsp oil in a pan, add the slit onions, and sauté on low flame until they soften. Remove and keep aside.
- In the same pan, add a little more oil if needed. Add ½ tsp cumin seeds, ½ tsp kalonji, 2 pinches hing, 2 cloves, and 4 black peppercorns.
- Add the prepared onion-tomato paste and cook it on low-medium heat, stirring continuously until oil starts separating.
- In a bowl, mix 2 tbsp coriander powder, ½ tsp cumin powder, 2 tsp Kashmiri red chili powder, ½ tsp turmeric, salt to taste, 1 tbsp kasuri methi, 1 tbsp desiccated coconut, and a little water to make a smooth slurry.
- Add this masala slurry to the cooked onion-tomato mixture and sauté well until oil separates again.
- Pour in 1 cup hot water, mix, cover, and let the gravy simmer for 3–4 minutes on low-medium heat.
- Once the dal is ready, soft but with visible grains, add it to the cooked masala mixture and mix gently.
- Add the sautéed onions back into the curry, stir, and cook for another 2–3 minutes until the flavors combine well.
- Finish with chopped fresh coriander, ½ tsp garam masala, and a spoon of desi ghee for rich aroma and taste.
- Serve hot with roti, rice, or paratha. Enjoy this Rajasthani-style comforting, spicy sabzi that tastes as good as restaurant food—if not better!
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Sabut Pyaz ki Sabzi Recipe – Step By Step
1: Soak 1 cup of chana dal overnight, drain it, and cook it in a pan (not a cooker) with salt and turmeric until soft but not mushy.
2: Take small pearl onions or regular onions cut into 4–5 pieces. Slightly slit each onion from two sides for better flavor absorption.
3: In a grinder, add 2 medium onions, 2 tomatoes, 1-inch ginger, 2–3 green chilies, 7–8 garlic cloves, and 5–6 cashews. Coarsely grind to make a paste.
4: Heat 2 tbsp oil in a pan, add the slit onions, and sauté on low flame until they soften. Remove and keep aside.
5: In the same pan, add a little more oil if needed. Add ½ tsp cumin seeds, ½ tsp kalonji, 2 pinches hing, 2 cloves, and 4 black peppercorns.
6: Add the prepared onion-tomato paste and cook it on low-medium heat, stirring continuously until oil starts separating.
7: In a bowl, mix 2 tbsp coriander powder, ½ tsp cumin powder, 2 tsp Kashmiri red chili powder, ½ tsp turmeric, salt to taste, 1 tbsp kasuri methi, 1 tbsp desiccated coconut, and a little water to make a smooth slurry.
8: Add this masala slurry to the cooked onion-tomato mixture and sauté well until oil separates again.
9: Pour in 1 cup hot water, mix, cover, and let the gravy simmer for 3–4 minutes on low-medium heat.
10: Once the dal is ready, soft but with visible grains, add it to the cooked masala mixture and mix gently.
11: Add the sautéed onions back into the curry, stir, and cook for another 2–3 minutes until the flavors combine well.
12: Finish with chopped fresh coriander, ½ tsp garam masala, and a spoon of desi ghee for rich aroma and taste.
13: Serve hot with roti, rice, or paratha. Enjoy this Rajasthani-style comforting, spicy sabzi that tastes as good as restaurant food—if not better!
