PYAAZ KA SALAN / BABY ONION GRAVY

You have used baby onions for salads or garnishing but today I am going t share the recipe of onion gravy which is commonly known as Pyaaz Ka Salan which has very nice n creamy texture and tastes so delicious. And now it is my family favourite recipe. I want to try the recipe of Mirchi ka Salan and Pyaaz ka Salan from last so many days.

The recipe needs baby onions which gives nice flavour and taste to the whole gravy/ salan. The only thing of this salan is you have to cook the salan till oil floats on the top which makes the salan more appealing and tasty. But I used less oil so not that much oil floats on my salan.  This is one of the popular classic hydrabadi recipes, a side dish for biryani. You can even have it with Chapatti, plain paratha or pulao. For most Salan recipes, yogurt is used to add a unique taste, volume and tang to the gravy. But it is optional an I did not used it. Salan refers to a gravy mostly made with the ingredients like peanuts, sesame seeds and coconut to form the base. So here is my first try to the Pyaaz Ka Salan ...hope you like it, if yes then do try and not to forget to comment in the comment box below.

INGREDIENTS:

10-15 Baby Onions/ Shallots

2 Medium Onion, fine chopped [Kanda]

1 tablespoon Ginger-Garlic Paste [Adrak-Lasun Paste]

2 tablespoon Peanuts [Shengadane]

1 tablespoon Melon Seeds [magaz seeds]

½ teaspoon Cumin Seeds [Jeera]

1 Sprig Curry Leaves [Kadhi Patta]

¼ teaspoon Fenugreek Seeds [Methi Seeds]

7-8 + 2 Byadgi Red Chillies [Sukki Lal Mirchi]

1 tablespoon Coriander Seeds [Dhane]

2 tablespoon Dry Desiccated Coconut {Khobra Khiss]

Salt as per required

½ teaspoon Mustard Seeds [Mohari/ Rai]

½ teaspoon Turmeric Powder [Haldi]

10-12 Black PepperCorns [Kali Meeri]

Chopped Coriander [Kothimbir]

2 tablespoon Oil[original recipe needs 4 tablespoon oil]

METHOD:

STEP 1 – In a pan, add peanuts and roast well. Add melon seeds, coriander seeds, 7-8 red chillies, pepper corns and roast well till your house is full of nice aroma. Finally, add desiccated coconut in it and roast again for 1-2 minutes.

STEP 2 – Remove it in another plate and let the mixture cool down completely.

STEP 3 – Grind it to fine powder in mixer chutney jar. Keep it aside.

STEP 4 – Heat a pan with oil, add mustard seeds, cumin seeds and let them splutter.

STEP 5 – Now add fenugreek seeds

and 2 red chillies and curry leaves in it and sauté for 2-3 seconds.

STEP 6 – Then add finely chopped onion/ grated onion and mix well and cook it.

STEP 7 – Add ginger-garlic paste

and mix it and cook till the raw smell vanish.

STEP 8 – Add turmeric powder and mix well.

STEP 9 – Then add the ground masala powder in it and mix well

and sauté for 2-3 minutes till it starts to separate oil.

STEP 10 – Now add the baby onions in it

and mix well and coat them well with the masala.

STEP 11 – Add sufficient water in it according to your liking consistency.

STEP 12 – Finally add salt as per your taste

and mix well and cover it. Let the gravy simmer for 5-7 minutes on medium flame.

STEP 13 – Stir in between.  After 5-7 minutes, remove the lid and cook the gravy without lid for 1-2 minutes.

When the onions get cooked switch off the gas.

STEP 14 – Garnish with freshly chopped coriander and serve.

Serve it with parantha, naan, chapatti or steamed rice and enjoy.