How to make Pyaaz Ka Bharta -
Exotic onion bharta with flavouring of Indian spices
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Onion (प्याज़ ), Tomato Concasse (टमाटर/टोमाटो कौनकास)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Pyaaz Ka Bharta checkout Baby Onions with Potatoes, Moong Dal Aur Hare Pyaz Ki Sabzi, Vegetables In Sweet And Sour Sauce, Pyaz Ki Tarkari . You can also find more Main Course Vegetarian recipes like Kai Kumbala Kari Mixed Palak Soya Saag Aloo Gobhi - SK Khazana Mashed Potatoes-SK Khazana
Pyaaz Ka Bharta Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pyaaz Ka Bharta Recipe
Onion 8 medium
Tomato Concasse roughly chopped 8-10 cloves
Salt to taste
Olive oil 4 tablespoons
Onion chopped 1 medium
Cumin seeds 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Coriander powder 3/4 teaspoon
Tomato concasse 3 tablespoons
Tahini 2 tablespoons
Lemon juice 1 teaspoon
Garam masala powder a pinch
Fresh mint leaves chopped 10-12
Method
Step 1
Skewer the whole onions. Mix the garlic, salt and two tablespoons olive oil in a bowl and marinate the skewered onions in it for five minutes.
Step 2
Roast them on open flame till the outer skin gets charred. Roast on medium heat so that the onions get cooked through. You can also roast them in a preheated oven at 150°C – first halve them and then roast.
Step 3
Heat a non stick pan on medium heat. Add the remaining marinade and sauté till the garlic browns lightly. Add the chopped onion and sauté.
Step 4
Add cumin seeds and continue to sauté till the onions are well browned. Quarter the roasted onions. Add red chilli powder and coriander powder to the onions in the pan and sauté.
Step 5
Add two tablespoons tomato concasse and sauté for two minutes. Add the roasted onions and stir. Stir in the tahina and take the pan off the heat.
Step 6
Stir well, add a little water and put the pan back on heat. Add mint leaves and stir well.
Step 7
Add the lemon juice and mix. Transfer the bharta into a serving dish.
Step 8
Make a well in the centre put the remaining olive oil in it, sprinkle the remaining tomato concasse, garam masala powder and mint leaves and serve warm or cold.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
