Name: Shahi Nawabi Pyaz Ki Sabzi recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 10
Ingredients: Small Sambar Onions (Choti Sambar Wali Pyaz) - 500 Grams; Ginger & Garlic Paste (Adrak & Lasoon Paste) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - ½ Tea Spoon; Cumin Powder (Jeera Powder) - 1 Tea spoon; Coriander Powder (Dhaniya Powder) - 1 Table spoon; Whole spice powder (Garam Masala Powder) - ½ Tea spoon; Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon; Slit Green Chilies (Kati Hari Mirch) - 4 to 5; Coriander - Finely Chopped (Barik Kata Hara Dhaniya) - 1 Table spoon; Finely Chopped Mint (Barik Kata Pudina) - 1 Table spoon; Poppy Seeds (Khaskhas) - 1 Table Spoon; Almonds (Badam) - 6 to 8; Cashew Nuts (Kaaju) - 6 to 8; Curds (Dahi) - 1 Cup; Cumin Seeds (Shah Jeera) - 1 Tea Spoon; Cloves (Laung) - 3 to 4; Green Cardamom (Hari Elaichi) - 3 to 4; Cinnamon (Dalchini) - 3 to 4 of ½ inch; Oil for Cooking - As per your requirement; Salt to taste

ABOUT Shahi Nawabi Pyaz Ki Sabzi RECIPE

Onions or Pyaz is an essential kitchen vegetable most widely used ingredient. They loaded with numerous health benefits. They are very good source of vitamin C and B6, iron, folate, and potassium. The manganes content in provides cold and flu relief with its anti-inflammatory abilities. Using such common and essential ingredient in Jai Ki Rasoi Se made "Shahi Nawabi Pyaz Ki Sabzi"

Ingredients Serving: 10

Small Sambar Onions (Choti Sambar Wali Pyaz) - 500 Grams
Ginger & Garlic Paste (Adrak & Lasoon Paste) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - ½ Tea Spoon
Cumin Powder (Jeera Powder) - 1 Tea spoon
Coriander Powder (Dhaniya Powder) - 1 Table spoon
Whole spice powder (Garam Masala Powder) - ½ Tea spoon
Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
Slit Green Chilies (Kati Hari Mirch) - 4 to 5
Coriander - Finely Chopped (Barik Kata Hara Dhaniya) - 1 Table spoon
Finely Chopped Mint (Barik Kata Pudina) - 1 Table spoon
Poppy Seeds (Khaskhas) - 1 Table Spoon
Almonds (Badam) - 6 to 8
Cashew Nuts (Kaaju) - 6 to 8
Curds (Dahi) - 1 Cup
Cumin Seeds (Shah Jeera) - 1 Tea Spoon
Cloves (Laung) - 3 to 4
Green Cardamom (Hari Elaichi) - 3 to 4
Cinnamon (Dalchini) - 3 to 4 of ½ inch
Oil for Cooking - As per your requirement
Salt to taste

Instructions

Dry roast poppy seeds and make fine paste by adding cashew nut & almonds. Keed it aside
Heat oil in a non-stick pan or kadai as per your requirement, once the oil is hot add the cumin seeds, cloves, green cardamom and cinnamon and allow them to crackle
Add ginger garlic paste and cook till moisture of the paste gets evaporated
Now add onions, mix well and cook till the onions become soft.
Add turmaric, cummin, coriander, red chilliand whole spice powder. Mix and cook it for 2 minutes or till the oil gets separated from the masala
Add the paste of popyy seeds, alomds and cashew suts cook it for another 2 to 3 minutes or till the oil gets separated from the masala
Now add curds and season it with salt according to taste. Add one cup of water and mix well. Cover it and cook till the gravy comes to the boil and required consistancy
Finely add finally chopped Mint & Green Coriander, slit green chillies and season. Mix all the ingredients and cook for 2 minutes
Now dish is ready to be served any Indian bread or Flavoured Rice

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