5-Minute Quick Onion Sabzi

Ingredients

• 1 tbsp oil
• 0.25 tsp kalunji (nigella seeds)
• 0.25 tsp saunf (fennel seeds)
• hing (asafoetida) (a pinch)
• 0.25 tsp mustard seeds
• 0.25 tsp jeera (cumin seeds)
• 3 large onions (sliced)
• salt (to taste)
• 0.25 tsp turmeric powder
• 0.5 tsp Kashmiri red chilli powder
• 0.5 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp amchoor powder (dried mango powder)
• water (a small splash)
• fresh coriander leaves (chopped, for garnish)

Steps

1. 1

   Heat the oil in a pan over medium heat. Add the kalunji, saunf, hing, mustard seeds, and jeera to create the tadka (tempering).

2. 2

   Add the sliced onions to the pan along with salt and turmeric powder. Stir to combine.

3. 3

   Cover the pan and cook for 2-3 minutes until the onions are soft. Remove the lid and continue to cook for another 2 minutes.

4. 4

   Add the Kashmiri red chilli powder, coriander powder, cumin powder, and amchoor powder. Mix well, then add a small splash of water to prevent burning.

5. 5

   Cook for an additional 3-4 minutes. Perform a taste test and adjust seasoning if necessary.

6. 6

   Sprinkle with fresh coriander leaves, mix one last time, and serve warm with roti and curd.

Notes

This dish is best served immediately. If you prefer a milder heat, you can reduce the amount of Kashmiri red chilli powder.

Nutrition per serving

• vegetarian
• vegan
• gluten-free
• side dish
• quick meal
• Indian
• stir-fry