Dahi Wale Pyaaz


Marinate onions
  • 500g small onions
  • ¼ teaspoon garam masala
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon salt
For Gravy
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 tablespoon ginger garlic paste
  • 2 green chillies finely chopped
  • 2 medium onions finely chopped
  • 3 tomatoes pureed
  • salt to taste
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon garam masala
  • 1 teaspoon coriander powder
  • ½ cup yoghurt
  • 2 cups hot water
  • 1 teaspoon kasuri methi
  • 2 tablespoons fresh coriander

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Peal the onions and make cuts almost to the end into four quarters, like ‘x’ in the centre.
  2. Now add red chilli powder, coriander powder, garam masala, turmeric powder and salt. Mix until all the onions are well coated in the masala. Once done keep them aside until we make the gravy.
  3. Heat oil in a pan and then add cumin seeds and bay leaf and cook for few seconds.
  4. Now add ginger garlic paste and finely chopped green chilies and cook for a minute.
  5. Further add finely chopped onions and cook for 3-4 minutes. Once done they will get light golden brown colour.
  6. Now add the tomato puree and salt and cook for another 3-4 minutes.
  7. Further add all the dried spices like, turmeric powder, red chilli powder, cumin powder, garam masala, coriander powder and mix well.
  8. Switch off the flame and add beaten yoghurt and keep stirring it continuously for a minute or the yoghurt might curdle. Now switch on the flame once again and let it cook for couple of minutes. You will notice it will start to release it’s oil from the sides.
  9. Now add 2 cups of hot water and bring it to a boil.
  10. Now gently add all the onions in the gravy and let them simmer on medium heat for 10-12 minutes or until the onions becomes nice and soft.
  11. Lastly add the kasuri methi and fresh coriander. The dahi wale pyaaz is ready.
  12. Serve hot with roti, parathas or rice.

Recipe Notes

  • Do not use cold yoghurt else it might curdle. Always add yoghurt which is at room temperature.
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