From Simple Onions to a Royal Curry in Minutes Recipe

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Quick 10-Minute Creamy Onion Curry Recipe

A rich, flavorful dish made with just onions, spices, and love.

Video Link given Below! 

Backstory: From My Kitchen to Yours

There are days when the refrigerator looks empty, the vegetable basket has just a few onions, and you’re staring at the clock thinking, “What should I cook today?” That’s exactly how this creamy onion curry was born in my kitchen—a delicious 10-minute solution for days when you need something quick, satisfying, and soul-warming.

I remember it clearly. It was a rainy evening, my pantry was low, and guests showed up unexpectedly. With no time to rush to the market, I scanned my kitchen and spotted a bunch of small onions and a bit of malai (milk cream) sitting in the fridge. I took it as a challenge—and what came out of the pan just 10 minutes later was a dish that has now become a family favorite.

So here it is, from my heart and stove to yours—a recipe that proves even the humblest ingredients can shine when treated with care.

Ingredients Table

Ingredient Quantity
Onions (small) 600 gm (10–12 pieces)
Tomatoes 2
Ginger garlic paste 1 tsp
Coriander seeds 1 tsp
Cumin seeds 1/2 tsp
Kalonji (nigella seeds) 1/4 tsp
Asafoetida (hing) 1 pinch
Mustard oil 2 tbsp
Salt To taste
Turmeric powder 1/2 tsp
Kashmiri red chili powder 1/2 tsp
Coriander powder 1/2 tsp
Kasuri methi (dry fenugreek) 1/2 tsp
Garam masala powder 1/4 tsp
Cumin powder 1/4 tsp
Chopped coriander leaves As needed
Fresh cream or milk cream 3 tbsp
Water 1 cup (approx.)

Step-by-Step Instructions

1. Prepping the Onions

Use small-sized onions for best texture.

  • Peel and wash 10–12 small onions (about 600 gm).

  • Make 3 to 4 cross slits in each onion (not cutting all the way through).

  • These slits help the onions absorb spices and cook faster.

Onion Creamy Recipe

2. Frying the Onions

  • In a kadai, heat 2 tbsp mustard oil until it smokes (removes raw flavor).

  • Turn the heat to low, let it cool slightly, and then add the onions.

  • Fry on medium flame for 3–4 minutes with the cut side down.

  • Once softened and slightly golden, flip and cook the other side briefly.

  • Set the fried onions aside. We’ll finish cooking them in the gravy.

3. Making the Gravy Base

  • Finely chop 2 onions and grind 2 tomatoes into a smooth puree.

  • In a small bowl, mix:

    • 1/2 tsp salt

    • 1/2 tsp turmeric

    • 1 tsp Kashmiri red chili

    • 1/2 tsp coriander powder

    • 1/4 tsp cumin powder

    • 1/2 tsp roasted kasuri methi

4. Tempering and Sautéing

  • Remove half the oil used earlier and reheat the rest.

  • Add:

    • 2 broken dry red chilies

    • 1 tsp crushed coriander seeds

    • 1/2 tsp cumin seeds

    • 1/4 tsp kalonji

    • A pinch of asafoetida (hing)

  • Let the spices sizzle until fragrant.

  • Add the chopped onions, raise heat to high, and sauté until soft (not browned).

  • Add 1 tsp ginger-garlic paste, cook on medium until the raw smell disappears.

5. Cooking the Masala

  • Add your pre-mixed spices to the onion base.

  • Lower the flame and cook the masala for 30–40 seconds (don’t overcook).

  • Add the tomato puree, raise flame to medium-high, and cook until oil begins to separate.

6. Making It Creamy

  • Stir in 3 tbsp cream or well-whisked milk cream.

  • Mix thoroughly and cook gently.

  • Add 1 cup water gradually to prevent curdling (start with 1/2 cup, then the rest).

  • The gravy will be thin—this is perfect for simmering the onions.

7. Simmering Everything Together

  • Add the fried onions back into the pan.

  • Bring the mixture to a boil on high heat.

  • Lower the heat and cover for 5 minutes, allowing onions to soften fully.

  • You’ll notice the gravy thickens beautifully.

8. Final Touches

  • Finish with chopped coriander and a pinch of garam masala.

  • If you prefer a dry version, simmer uncovered a little longer until the curry releases oil.

  • This is due to the cream’s fat content—resulting in a rich, glossy finish.

Serving Suggestions

Pair your creamy onion curry with:

  • Hot rotis

  • Butter naan

  • Crispy lachha paratha

Perfect for lunch, dinner, or even an indulgent weekend brunch.

 Make It Tonight!

Tried and tested in my own kitchen, this dish is proof that even with just onions, you can cook up something memorable and comforting.

If you enjoyed this recipe:

  • Like, Share, and Comment

  • Tag me if you try it!

  • Follow for more quick, flavorful Indian recipes made with everyday ingredients.

Let’s keep the joy of home cooking alive—one onion at a time!

Watch the Recipe in Action by Chef Ashok

If you prefer a visual guide, watch Chef Ashok prepare this delicious “Makhani Pyaz Sabzi” in his signature style. His step-by-step video will walk you through the process clearly and effortlessly.

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