Spicy Onion (Kande Ki Subzi)

Be Proud. ‘Onions are an essential, healthy food for the modern consumer. And because of our ideal climate and the expertise of British Onion growers, packers and processors, British Onions are the world’s finest!’. So says the British Onions website. Be triply proud. This recipe uses THREE different types of onions.


Preparation time: 5 minutes
Cooking time: 30 minutes
Skill level: Easy
Serves: 4


  • white onions – 150g – cut into thick slices
  • red onions – 150g – cut into thick slices
  • spring onions – 100g – cut into thick julienne
  • vegetable oil – 50 ml
  • cumin seeds – 1/2 tsp
  • ginger/garlic paste – 2 tsp
  • red chilli powder – 1 tsp
  • coriander powder – 1 tsp
  • turmeric powder – 1/2 tsp
  • salt – 1 tsp
  • water – 50 ml
  • yoghurt – 2 tbsp

Heat the oil in a wok and heat the cumin seeds until they splutter. Add the ginger/garlic paste and sauté until cooked.

Add the dry spices, salt, water and yoghurt and cook for a few minutes.

Add the onions and continue cooking until the onions are soft – do not over cook.

Verdict: This is a hot and crunchy dish.

Drink: See Stir-Fried Spinach

Entertainment: See above

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