Malai Do Pyaza

This lip-smacking Rajasthani dish is the perfect answer for those days when you are out of fresh greens. All you need is onions, tomatoes, cream, and basic Indian spices. What's more, it's low on effort, big on taste, and gets done in less than 15 minutes!!!

Ingredients

3 medium onions, 1-inch squares
2 medium tomatoes, diced
2 green chilies, cut lengthwise into four
½ inch ginger, minced
¼ cup heavy cream or fresh cream or malai
1 bay leaf
1 dried red chili
2-3 green cardamom
½ teaspoon cumin seeds
½ teaspoon kashmiri chili powder
½ teaspoon red chili powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon ground cumin
½ teaspoon garam masala
a pinch of asafoetida or hing
1 teaspoon kasuri methi or dry fenugreek leaves, crushed
1 tablespoon fresh cilantro or coriander, finely chopped
1 tablespoon oil or ghee
salt to taste

Instructions

Instant Pot

Turn Instant Pot to Sauté mode at HIGH. Once it displays HOT, add the oil or ghee.
Add cumin seeds, bay leaf, cardamom, and dried red chili. Let cumin seeds crackle for about 30 seconds.
Now, add green chili and ginger. Cook for another minute.
Add the onions, sauté for 2 minutes, or until light golden brown.
Mix in all the spices - kashmiri and red chili powder, turmeric, ground cumin, coriander powder, and salt. Sauté for another minute.
Splash 2 tablespoon of water and stir to make sure there are no bits and pieces stuck at the bottom.
Close the lid with the vent in the sealing position.
Cancel Sauté mode. Change the setting to Pressure Cook or Manual Mode at High Pressure for 0 minutes (that's absolutely right)
Once the timer is done and Instant Pot beeps, manually release the pressure immediately.
Turn on the Sauté mode on LOW. Stir in the heavy or fresh cream, cook for 2-3 minutes or till oil/ghee leaves the sides.
Further, add tomatoes. Give it a good mix. Don't let tomatoes turn too mushy.
Finally, stir in garam masala and kasuri methi.
Garnish with cilantro and serve hot with roti, paratha, or rice!!!

Stove Top

Heat oil or ghee in a pan over medium heat.
Once hot, add cumin seeds, bay leaf, cardamom, and dried red chili. Let cumin seeds crackle for about 30 seconds.
Now, add green chili and ginger. Cook for another minute.
Add the onions, sauté for 3-4 minutes, or until light golden brown.
Lower the flame and stir in the spices - kashmiri and red chili powder, turmeric, ground cumin, coriander powder, and salt. Sauté for another minute.
Add the heavy or fresh cream, cook for 2-3 minutes or till oil/ghee leaves the sides.
Further, add tomatoes. Give it a good mix. Don't let tomatoes turn too mushy.
Finally, stir in garam masala and kasuri methi.
Garnish with cilantro and serve hot with roti, paratha, or rice!!!

Recipe Notes

Onions should be crisp and light golden brown when you add the spices. Don't overcook them.
It is completely okay if you skip a spice or two, as long as you have the two main ingredients - onions and cream.
If you are out of tomatoes, you can use ¼ cup canned tomato purée or ½ teaspoon of amchur/mango powder instead.