The literal meaning of Pyaz Kali would be Onion Bud. So today’s recipe is Onion Bud Sautéed in Butter. Sounds strange, does it? I’m going to stick to Pyaz Kali and Potato Sabzi.
Pyaz Kali can only be found in markets, in and around Bengal, in winter and is an amazing vegetable. Yes, it does sting the eyes terribly when cutting with a not so sharp knife but it is pleasantly sweet and very healthy to eat. Pyaz Kali is the center most stem of the onion plant. At the very end of it is a little bud which is packed with onion seeds. The entire stem and the bud are known as Pyaz Kali.
My version of this versatile vegetable is extremely simple and can be made within minutes. I do not use any except for chopped Garlic and a dash of Pepper. You could say that this recipe leans more on the English side than Bengali.
Enough said! Let’s get cooking!
- Pyaz Kali - 3 Cups Chopped into 1.5 " Pieces
- Potatoes - 2 Medium Sized, Boiled, and Chopped into Cubes
- Garlic - 6 Cloves, Minced
- Black Pepper - ¼th Teaspoon
- Salt - To Taste
- Cooking Oil - 2 Tablespoons
- Add Cooking Oil to a kadhai on medium-low heat.
- Add Pyaz Kali and cook till half done. Stir occasionally to ensure even cooking.
- When Pyaz Kali is half done, add Minced Garlic and Salt and stir well.
- Cook for 5 minutes more on medium-low flame. Do stir occasionally.
- After that add the Boiled and Chopped Potatoes and stir well.
- Sprinkle Balck Pepper and stir well.
- The Pyaz Kali does not need to be cooked all the way. When it's ¾th cooked, turn heat off and serve!
Do make this absolutely perfect vegetarian recipe this winter as its an absolute must have!