Do-pyaza subji

This is a popular Punjabi dish and can be made with just onions or with vegetables like okra (when it is called bhindi do-pyaza ) or with potatoes and then it is aloo do-pyaza . Two types of onions are used in this subji, and in two stages and two different ways,  thus the name do-pyaza (do or दो in Hindi is two and pyaz or प्याज़ is onion).

A dish that apparently happened by accident in the court of one of the Moghul kings, when an excess of onions were used inadvertently in a dish, it soon became a very popular and important dish in Moghul cuisine. Now it is made with different meats or vegetables. I find that the taste and texture of the small pickling onions is so amazing that I love making it with just onions and no other vegetable.

Small, pickling onions – 1 – 1.5 cups
Large yellow onion – 1
Tomatoes – 3-4
Ginger, grated – 1 tbsp
Garlic cloves – 1-2
Green chillies – 1-2
Coriander – 2 springs, chopped
Turmeric powder – 1/2 tsp
Chilli powder – to taste
Garam masala – 1/2 tsp
Kasuri methi, crushed – 1 tsp
Salt – to taste
Oil – 2 tbsp

Chop the large yellow onion, chillies, tomatoes and fry in 1 tbsp oil along with ginger. When cooked remove from stove and grind to a paste when cool. Use remaining oil and fry the small onions. Add 2 cups of water, turmeric powder, chilli powder and salt. Allow to cook well but not become mushy. Now add the masala paste and allow to thicken such that you have a nice thick gravy coating the onions. Add garam masala and kasuri methi and remove from stove. Serve hot with chapatis. Serves 4.

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