Do Pyaza Onion Curry with Double Onions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A flavorful North Indian curry featuring double the onions in two distinct textures, creating a rich, aromatic dish with a balance of sweetness and spice. This Indian recipe (vegetarian), ready in about 40 minutes, pairs vegetable oil, cumin seeds, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 3 Indian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
  2. Step 2: Add 2 medium onions sliced thinly and sauté for 8 minutes until light golden and slightly caramelized.
  3. Step 3: Stir in 1 tbsp ginger-garlic paste and 1 chopped green chili; cook for 2 minutes until aromatic.
  4. Step 4: Add 1 large pureed tomato (about 150g) and cook for 5 minutes until the oil begins to separate from the mixture.
  5. Step 5: Mix in 1/2 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp salt; cook for 2 more minutes.
  6. Step 6: Add the 1 diced finely medium onion and sauté for 4 minutes until softened but still distinct.
  7. Step 7: Pour in 1 cup water, stir well, and bring to a gentle simmer. Cover and cook for 10 minutes until the flavors meld and the sauce thickens slightly.
  8. Step 8: Garnish with 2 tbsp chopped fresh cilantro leaves before serving hot with rice or flatbread.

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