Bharwa Pyaz ki Sabzi

Bharwa Pyaz ki Sabzi

Bharwa Pyaz ki Sabzi with step by step photo and video recipe.

 

Pyaz or onion is the most common ingredient used in Indian cuisine. It is used for making many sabzi recipes on a daily basis.

 

Have you ever thought of using onion itself as the star ingredient of your sabzi? The vegetable that helps to enhance the taste of all other sabji, tastes great in itself.

 

Bharwa Pyaz ki Sabzi

There are various ways pyaz ki sabzi can be prepared. I love this way of stuffing the onions with spices and cook till done.

 

The sweetness of onions along with the spiciness of chilli powder and other spices make it a perfect blend of flavours.

 

This sabji of bharwa pyaz goes well with roti, paratha or puri.

 

Video Recipe –

 

This recipe of Stuffed Onion is

 

  1. Easy to make
  2. Vegan and Gluten-Free
  3. Healthy & Delicious

 

Bharwa Pyaz ki Sabzi Recipe

 

More bharwa sabzi recipes from my kitchen –

 

Bharwa Tinde ki Sabzi

 

Bharwa Shimla Mirch

 

Bharwa Gilki Ki Sabji

 

How to prepare for Bharwa Pyaz ki Sabzi

 

To do pre-preparation for bharwa pyaz ki sabzi, peel and wash the onion nicely.

Make two slits in the onion, one horizontally and one vertically.

 

Make sure to not cut the onion completely. Do not remove the top of the onion, it will help retain the stuffing.

 

What kind of onions can be used for this recipe –

 

As whole onions are used in this recipe, prefer small-sized onion which can be cooked and served easily.

 

Bharwa Pyaz ki Sabzi

 

How to make Bharwa Pyaz Recipe at Home–

 

There are two parts of making this recipe –

 

  1. Preparing Stuffing
  2. Stuffing the Onions and Cooking
  3. Prepare Gravy

 

  1. For stuffing, dry roast all the spices as suggested, make a fine powder and set aside.
  2. Stuffing the Onions and Cooking

Stuff the onions with this spice mix, cover and cook in oil till done.

 

  1. Prepare Gravy –

In a mixing bowl add the curd, besan, red chilli powder, turmeric powder, salt, coriander powder and prepared powdered spice. Mix everything well. Cook this mixture in oil to prepare gravy, till it starts to separate oil from sides.

Add stuffed cooked onion, cook till desired consistency. Finally, add salt and the remaining powdered spice mix. Mix well, garnish with coriander leaves.

Serve hot with roti or paratha.

 

Things to keep in mind while making Bharwa Pyaz ki Sabzi –

 

  1. Do not remove the top of the onion, it helps to retain the shape along with stuffed spices.
  2. Makes sure to not overcook the onions, else it will start falling apart.
  3. Besan will thicken the gravy so add the quantity accordingly and keep the consistency as required.
  4. Cook the gravy until it starts to leave oil from the sides.
  5. Keep stirring while cooking the gravy as besan tends to stick to the bottom.
  6. Prefer cooking in a broad pan so that onions do not overlap. Do not overcrowd the pan for even cooking.

 

Step by Step Bharwa Pyaz ki Sabzi Recipe –

 

Stuffing Preparation

 

Stuffing Bharwa Masala

 

  1. In a pan, dry roast the whole spices – cumin seeds, coriander seeds, fennel seeds, whole red chilli, cloves, fenugreek seeds. Cook on a low flame till golden brown and aromatic.

 

Stuffing Bharwa Pyaz

 

2. Next add roasted chana dal, turmeric powder, red chilli powder, dry mano powder and salt.

 

Bharwa Onion Stuffing

 

3. Give it a mix. Let it cool and transfer to a mixer jar.

 

Bharwa Pyaz Stuffing Spice

 

4. Grind it into a fine powder. Set aside.

 

Stuff & Cook the Onions –

    Stuffed Onion Recipe

     

    1. Peel and wash onions. Make two-slit horizontally and vertically.
    2. Make sure to not cut the onion completely.

     

    Stuffed Bharwa Pyaz

     

    3. Fill the powdered stuffing generously in the slits.

    Bharwa Pyaz ki Sabzi

     

    4. Heat oil in a broad pan. Place all the onions.

    Stuffed Onion Recipe

     

    5. Cover and cook till done. Stir in between to make sure the onions do not burn.

     

    Stuffed Pyaz

     

    6. Transfer the cooked onions to a bowl and set aside.

    Prepare Gravy –

     

    Stuffed Onion Recipe

     

    1. In a mixing bowl, add curd, besan and 1 Tbsp of prepared powdered spice, red chilli powder, turmeric powder and coriander powder.

     

    Bharwa Pyaz

     

    2. Mix everything well. Add water and make a smooth mixture.

    3. Make sure there are no lumps.

    4. The gravy will thicken while cooking, adjust the water accordingly.

    5. In the same pan (in which we cooked onions), add more oil if required and heat it.

     

    Bharwa Pyaz Gravy

     

    Stuffed Onion Gravy

     

    6. Add the curd mix. Keep stirring and cooking until it starts to boil.

     

    Bharwan Pyaz ki Sabji

     

    7. Lower the flame, add onions and cook till you get the desired consistency.

     

    Stuffed Onion Recipe

     

    8. Finally add the salt and the remaining powdered spice mix.

    Bharwan Pyaj ki Sabji Recipe

     

    9. Give it a mix. Garnish with fresh coriander leaves.

    10. Serve hot with roti or paratha.

     

    Stuffed Onion Bharwa Pyaz

     

    How to serve Stuffed Onion Sabji –

    Stuffed onion makes for an amazing side dish along with roti or paratha.

    To make a complete meal serve it with Dudhi Chana Dal, koshimbir, roti and salad.

     

    If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

     

    You can also pin this on Pinterest recipe for later referral.

     

    Please do Subscribe to my Youtube Channel for updates on video recipes.

     

    Bharwa Pyaz ki Sabzi

    Bharwa pyaz ki sabzi is a stuffed onion recipe which makes for a great side dish along with paratha or roti.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Indian
    Servings: 4 People

    Ingredients

    Stuffing

    • 1 Tbsp Cumin Seeds
    • 1 Tbsp Coriander Seeds
    • 1 Tbsp Fennel Seeds
    • 2-3 Nos. Whole Red Chillies
    • 3-4 Nos. Cloves
    • 1 Tsp Fenugreek Seeds
    • 2 Tbsp Roasted Chana Dal
    • 1 Tsp Turmeric Powder
    • 1 Tsp Red Chilli Powder
    • 1 Tsp Dry Mango Powder
    • Amchur
    • Salt to taste
    • 6 -7 Nos. Small Sized Onions
    • 1 Tbsp Oil

    Gravy –

    • 1/4th Cup Curd
    • 1 Gram Gram Flour (Besan)
    • 1/2 Tsp Turmeric Powder
    • 1/2 Tsp Red Chilli Powder
    • 1 Tsp Coriander Powder
    • 1 Tbsp Grounded Spice Mix
    • Water as required

    Other Ingredients –

    • Coriander leaves

    Instructions

    Stuffing Preparation –

    • In a pan, dry roast the whole spices – cumin seeds, coriander seeds, fennel seeds, whole red chilli, cloves, fenugreek seeds. Cook on a low flame till golden brown and aromatic.
    • Next add roasted chana dal, turmeric powder, red chilli powder, dry mano powder and salt.
    • Give it a mix. Let it cool and transfer to a mixer jar.
    • Grind it into a fine powder. Set aside.

    Stuff & Cook the Onions -

    • Peel and wash onions. Make two-slit horizontally and vertically.
    • Make sure to not cut the onion completely.
    • Fill the powdered stuffing generously in the slits.
    • Heat oil in a broad pan. Place all the onions.
    • Cover and cook till done. Stir in between to make sure the onions do not burn.

    Prepare Gravy –

    • In a mixing bowl, add curd, besan and 1 Tbsp of prepared powdered spice, red chilli powder, turmeric powder and coriander powder.
    • Mix everything well. Add water and make a smooth mixture.
    • Make sure there are no lumps.
    • The gravy will thicken while cooking, adjust the water accordingly.
    • In the same pan (in which we cooked onions), add more oil if required and heat it.
    • Add the curd mix. Keep stirring and cooking until it starts to boil.
    • Lower the flame, add onions and cook till you get the desired consistency.
    • Finally add the salt and the remaining powdered spice mix.
    • Give it a mix. Garnish with fresh coriander leaves.
    • Serve hot with roti or paratha.

    Video

    Notes

    • Cooks best in a broad pan. Do not overcrowd the pan.
    • Besan thickens the gravy, adjust the consistency as required.
    • Do not remove the top of the onion.


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