Malai Onion Sabji is a rich and creamy Indian curry made with onions, cream, and a blend of spices.
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In a pan, heat ghee or oil over medium heat.
Add cumin seeds and mustard seeds. Once they start to splutter, add the ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.
Add the finely sliced onions to the pan. Cook them until they turn golden brown, stirring occasionally.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
Lower the heat and stir in the cream. Cook for a few minutes until the cream is well incorporated and the mixture thickens slightly.
Sprinkle garam masala and mix well. Cook for another 2 minutes. Garnish with fresh coriander leaves.
Serve hot with chapati, naan, or rice.
For a spicier version, add more green chilies or increase the amount of red chili powder.
You can use heavy cream if malai is not available.
How do I make Malai Onion Sabji creamy without using heavy cream?
If you're looking to make Malai Onion Sabji creamy without heavy cream, you can substitute it with coconut cream or a blend of yogurt and milk. This will still give you a rich texture while keeping the dish lighter.
What are some good side dishes to serve with Malai Onion Sabji?
Malai Onion Sabji pairs wonderfully with chapati, naan, or steamed rice. You can also serve it alongside a simple cucumber salad or raita to balance the richness of the curry.
Can I store leftover Malai Onion Sabji, and how should I do it?
Yes, you can store leftover Malai Onion Sabji in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it thickens too much.
Is Malai Onion Sabji suitable for a vegetarian diet?
Absolutely! Malai Onion Sabji is a vegetarian dish, as it is made with onions, spices, and cream. It's a great option for those following a vegetarian or lacto-vegetarian diet.
What cooking oil is best for making Malai Onion Sabji?
For making Malai Onion Sabji, ghee is traditionally used for its rich flavor, but you can also use vegetable oil, canola oil, or olive oil if you prefer a lighter option. Each will impart a slightly different taste to the dish.
