Pearl Onions in Dahi Gravy

Onions Onions ~ Pearl Onions in Dahi Gravy

Pearl Onions in Dahi Gravy

Onions – What can I say about them? Or where do I start saying about them? Because it is such a versatile vegetable that I doubt I can ever live without it’s presence in most of my dishes. With the varieties ranging from pearl onions, shallots, white, red, yellow and the abundance use of it in various cuisines and cultures, the list just can go on. It has a pungent aroma and some people tend to not enjoy it in cooking. Nevertheless, it is a very humble bulb that has been in use since ancient times and has some important medicinal properties too. Today, I wanted to remember and honor this multifarious bulb and prepare a dish to submit for JFI February event’s theme “Onion“.

Recipe: (Serves for 4 people)

2 small bags of red pearl onions
1/4 cup yogurt or curd beaten
1 tsp haldi or turmeric
2 – 3 tsp red chili powder (or as per your taste)
1 tbsp dhania or coriander powder
1 tsp garam masala
1 tsp jeera or cumin seeds
2 -3 cloves, 1/2 cinnamon stick
2 – 3 tsp Oil
Salt to taste

Peel the skin of the onion and soak it in water for about 10 minutes.

Pearl onions peeled

Then, drain the water, slit the center crosswise halves without cutting the joint end so that the onion is still in tact. Mix the above mentioned masala including salt. If time permits and you have the patience, you can fill each slit end with the masala; also make sure to double the quantity of masala ingredients in case you decide to stuff the onions. Below is a sample stuffing that I did for a better understanding.

Onions stuffed with masala

But I did not stuff as the onions were small enough to absorb the sauce that will be made shortly. Mix the curd with the masala, add water if needed and set aside. You don’t want too much curd but just enough to coat the onion and some gravy. Heat oil in a pan. add cloves, cinnamon and let the aroma start to infuse the oil. Now add jeera. In a few seconds, add the curd mixture and saute for a minute. Now add the onions, mix well so that the curd mixture coats the onions well. Add little water if necessary. Cover it with a lid. Check and mis well every few minutes and add very little water if needed so that the curd mixture does not burn away. The curd sauce will infuse through the slit ends of the onions makes each and every layer fill with aroma and flavor. Serve hot with
Paratha’s or Chappati or Roti or Naan bread or Tortilla.

Pearl Onions in Dahi Gravy