The real two-minute dish onion malai recipe
If you cannot stand the kitchen and cannot stand in the kitchen, then this recipe is just for you!
While most people love to cook 3 meals a day, there are others, like me, who do not like the idea of chopping and sweating in the kitchen to churn out a dish. For people who can relate with me, read on. For those who do not, read on anyway, because I am here to introduce a time-saving dish that can be prepared as soon as your TV show returns after the break.
Let’s face it. There is no bigger crisis than feeling hungry and no idea what to do about it when there is no time to cook. Sometimes you are plain bored of the usual, seasonal dishes. Sometimes you just feel too tired to get into the whole fuss of cooking a meal and other times you just want to add another dish to the menu when the guests are coming over. But guess what? I got a solution to all the related worries with my Malai recipe. The USP of this dish onion malai has to be the fact that it takes just 5 minutes to prepare.
Just try this once…( Onion Malai )
- Gather two onions
- Two green chillies
- A pinch of salt
- Red pepper
- Now scoop off about 4 tablespoons of malai from the milk you stored in the fridge.(You can also use the cream available in the market). That is truly all you need.
Let’s get started.
Take the smallest ever cooking dish in your kitchen. After it heats, add two teaspoons of ghee. As soon as it warms, add the finely chopped onions to it. Stir until brown and pour the malai. Keep the dish on low flame and add salt, pepper, green chillies and turmeric. Stir for a minute and voila! Your malai dish is ready to eat. I am quite sure you will relish it as much as most of my family members do. Serve with hot rotis/phulkas.
You can experiment with this dish by adding either of these ingredients or add them all together to increase the quantity of your dish. Just remember, the more gravy you desire, the more malai you use.
-Boiled and diced potatoes
Do not refrigerate this dish to save it for the following day. Warming it again will totally ruin its texture as the ghee and malai will separate. The dish will lose its flavour and won’t taste the same. So, this dish must be consumed the same day.
– Meenakshi Besoya
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