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Indian

Rajasthani Malai Pyaaz

Malai pyaaz cooks whole small onions in a cream gravy until they turn soft and sweet.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Rajasthani Malai Pyaaz

25 mintotal

Prep 10 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

  1. Heat the ghee in a pan over medium heat. Add the cumin seeds and let them splutter.

  2. Add the ginger garlic paste and slit green chillies. Sauté for 30 seconds.

    30 sec

  3. Add the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and salt. Cook until the tomatoes are soft and the ghee separates from the masala.

  4. Add the thick onion chunks to the masala. Toss them well and cook on medium heat for 3-4 minutes. The onions should remain slightly crunchy and hold their shape, not turn completely mushy.

    3–4 min

  5. Turn the heat to the lowest setting (crucial so the cream doesn't curdle). Whisk the fresh cream (malai) lightly and pour it into the pan.

  6. Stir continuously and gently for 2 minutes until the cream blends into the masala and begins to simmer, releasing a rich aroma.

    2 min

  7. Sprinkle garam masala and fresh coriander. Turn off the heat immediately.

How to tell it's done

Sweet, crunchy onion bulbs swimming in an incredibly rich, spicy, and velvety smooth cream-based gravy.

Getting it right

Tip

Always add the cream on a very low flame and stir continuously to prevent it from splitting into ghee, ensuring a smooth, velvety gravy.

What to serve it with

A lifesaver dish when you are out of vegetables. Serve immediately with hot Phulkas or crispy Parathas.