Description
A rich and creamy North Indian curry made with tender pearl onions simmered in a silky tomato, cashew, and cream gravy. This comforting dish pairs beautifully with naan or rice and delivers restaurant-style flavor right at home.
Ingredients
Scale
- 3 cups pearl onions, peeled
- 2 tablespoons butter
- 1 tablespoon oil
- 2 medium tomatoes
- 1/2 cup heavy cream
- 10 raw cashews
- 4 garlic cloves
- 1 inch ginger piece
- 1 green chili
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons chopped fresh coriander
- 1 cup water
Instructions
- Heat butter and oil in a large skillet over medium heat.
- Blend tomatoes, cashews, garlic, ginger, and green chili into a smooth puree.
- Add cumin seeds to the hot pan and let them sizzle for a few seconds.
- Add the pearl onions and cook until lightly golden.
- Pour in the blended tomato mixture and stir in turmeric powder, red chili powder, coriander powder, and salt.
- Cook the gravy for 12 to 15 minutes until thick and glossy.
- Add water and heavy cream, then simmer gently for 5 minutes.
- Sprinkle garam masala and chopped fresh coriander over the curry.
- Serve hot with naan, roti, or basmati rice.
Notes
- Cook the cream over low heat to prevent splitting.
- Use small pearl onions for the best texture and sweetness.
- Add a small piece of butter at the end for extra richness.
- If the gravy thickens too much, add a splash of warm water before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
Keywords: malai pyaz, creamy onion curry, indian onion curry, restaurant style curry, pearl onion curry, north indian recipes, vegetarian curry, creamy indian gravy