Dahi Wale Pyaaz

Ingredients

Note– Please read recipe notes in the end.

Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Peal the onions and make cuts almost to the end into four quarters, like ‘x’ in the centre.
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.
Heat oil in a pan and then add cumin seeds and bay leaf and cook for few seconds.
Now add ginger garlic paste and finely chopped green chilies and cook for a minute.
Further add finely chopped onions and cook for 3-4 minutes. Once done they will get light golden brown colour.
Now add the tomato puree and salt and cook for another 3-4 minutes.
Further add all the dried spices like, turmeric powder, red chilli powder, cumin powder, garam masala, coriander powder and mix well.
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.
Now add 2 cups of hot water and bring it to a boil.
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.
Lastly add the kasuri methi and fresh coriander. The dahi wale pyaaz is ready.
Serve hot with roti, parathas or rice.

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