Make restaurant-style Bharwa Pyaz Sabzi at home with this easy stuffed onion curry recipe. Packed with flavorful spices and rich taste, this traditional Indian dish is perfect with roti, chapati, or paratha for a satisfying meal.
A rich, flavorful, and aromatic Rajasthani style stuffed onion curry (Bharwan Pyaz ki Sabji) made with small to medium onions stuffed with a robust garlic-spice paste and simmered in a tangy tomato gravy. Perfect to pair with hot rotis or parathas!
Check off ingredients as you gather them.
In a small bowl, combine salt, cumin seeds, turmeric powder, coriander powder, red chili powder, and garlic paste. Add a little water to form a thick, smooth spice paste. Let it sit for a few minutes to allow the flavors to bloom.
Take the peeled onions and make a deep cross (+) cut from the top, ensuring you do not cut all the way through so the base remains intact.
Using the back of a knife or a small spoon, carefully stuff the prepared spice paste into the cuts of each onion. Keep any leftover spice paste aside to use in the gravy.
Heat oil in a pan or kadhai over low heat. Add the leftover spice paste and sauté for a few seconds. Toss in the curry leaves and sauté for 15-20 seconds until fragrant. (Note: We do not use garam masala in this recipe as curry leaves provide a unique, refreshing aroma).
Add the stuffed onions to the pan and gently mix so they are well-coated with the oil and spices. Cover with a lid and cook on low heat for 2-3 minutes, stirring occasionally.
Once the onions are slightly tender, pour in the tomato puree and mix gently. Cover and cook further until the onions soften, absorb the flavors, and the oil starts separating from the masala.
When the onions are perfectly cooked and tender, turn off the flame. Garnish with freshly chopped coriander leaves and serve hot with rotis, parathas, or naans.
This Stuffed Onion Masala is a simple yet flavorful dish where whole onions are filled with a spicy masala and slow-cooked until soft and aromatic. Cooking on low heat allows the onions to become tender while absorbing all the spices without losing their shape. Serve it hot with roti, paratha, naan, or as a side dish with dal and rice.
Choose small to medium-sized onions of similar size so they cook evenly. Make deep cuts without slicing through the base to keep the stuffing intact. Cook on low heat with the lid on and stir gently to prevent the onions from breaking. Fresh curry leaves add a unique aroma, so avoid replacing them with garam masala.
Yes, you can skip the garlic paste and add a pinch of asafoetida (hing) and ginger paste to the spice mix for a no-garlic version.
Small to medium-sized onions (shallots or small red onions) work best as they cook evenly and hold the stuffing well without falling apart.
Yes! If you prefer a creamier and slightly tangy gravy, you can whisk 2 tablespoons of yogurt and add it along with the tomato puree.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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