Malai Pyaaz Inspired Sweet Shallot Curry
with Lachha Paratha Inspired Breads and Tomato-Cucumber Salad
Malai pyaaz is a creamy onion curry from Rajasthan, India, made with sweet onions cooked in a rich, spiced cream-based gravy. It reflects the region’s love for dairy-rich dishes, often served with roti or rice. This recipe features a rich shallot curry served with a fresh salad and lachha paratha style bread.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
6 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Baby Cucumber
2 unit(s)
Medium Tomato
1 bunch(es)
Coriander
1 unit(s)
Lime
15 grams
Ginger Puree
1 sachet(s)
North Indian Style Spice Mix
150 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
20 grams
Butter
¼ tsp
Salt
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Remove the puff pastry from your fridge and allow to come up to room temperature.
Halve and peel the shallot, then chop into 2cm chunks.
Peel and grate the garlic (or use a garlic press). Crush the crispy onions in the unopened sachet using a rolling pin.
Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, melt the butter (see pantry for amount).
Once melted, stir in the shallots and season with salt (see pantry for amount). Fry until starting to soften, 7-9 mins.
Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.
Halve the tomatoes, then thinly slice each half. Roughly chop the coriander (stalks and all). Cut the lime into wedges.
In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Add in a good squeeze of lime and season with salt and pepper.
Add the cucumber, tomato slices and half the coriander to the dressing bowl. Toss to coat and set aside.
Once the shallots have started to soften, add the garlic, ginger puree, North Indian style spice mix and crushed crispy onions to the pan.
Cook until fragrant, 1-2 mins. Season with salt and pepper.
Lower the heat to medium-low and stir in the creme fraiche, sugar and water for the sauce (see pantry for both amounts).
Cover with a tight-fitting lid and leave to cook down, stirring occasionally, 10-15 mins.
To make the parathas, lightly flour your work surface. Unroll the pastry and cut it into quarters.
Scrunch each quarter into a ball. Using a rolling pin, roll each ball into an even circle approximately 18-20 cm in diameter. TIP: To stop the breads sticking to your rolling pin, either dust with some flour or roll it out between cling film or baking paper.
Once the curry has thickened and the shallots have cooked down, add a splash of water and stir until combined into a thick sauce.
Heat a large frying pan on medium heat (no oil).
Once hot, lay the first paratha into the pan and cook until golden brown, 2-3 mins.
Flip the parathas over and cook, 1-2 mins more. The breads will puff up slightly. TIP: Watch it like a hawk so they don't burn. Lower the heat or flip again if needed.
Transfer to a plate and leave to cool, 1 min. Once slightly cooled, carefully scrunch the breads slightly between your hands. TIP: This technique allows the steam to escape and keeps the bread crispy. Repeat with the remaining breads.
When everything's ready, transfer the malai pyaaz inspired curry into small serving bowls.
Pop the bowls onto larger serving plates, then share the breads and salad on the plates alongside.
Sprinkle the remaining coriander over the curry and serve any remaining limes alongside for squeezing over to finish.
Enjoy!
