Chef Kunal Kapur Shares Simple And Tasty Pyaz Ki Sabzi Recipe See Step By Step Preparation

Describing his pyaz hi sabzi, the chef wrote in the caption, “Pyaz ki sabzi - simple, ghar wali aur unbelievably delicious! Thinly sliced onions cooked with everyday spices until perfectly soft, caramelised and packed with flavour. It’s the kind of humble sabzi that needs absolutely nothing fancy - just hot rotis, dal and a little achaar on the side. Perfect for those days when you want something quick, comforting and full of that classic ghar ka swaad.”

The detailed steps to make the dish are presented as follows.

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Debapriya Bhattacharya is a Content Producer at Hindustan Times. He started his career in 2022, working in newsrooms in beats like education, US news, trending stories, and entertainment. In his new role in the lifestyle desk, he seeks to deliver a balanced blend of research-driven reporting and creative storytelling from health and recipes to art and culture. Science, philosophy, food and pop culture are what pump his veins and help bring heart to his stories. Debapriya tries to see out subjects that will allow him and readers to explore new frontiers and improve the quality of life for all. The explorations can be both external and internal, as thoughts seek to be as chaotic as the greater universe. As a citizen of the world, Debapriya has been fascinated by the lives of people across the globe throughout time. His curiosity leads him to explore new linguistic and cultural landscapes to broaden his horizons and deepen his understanding of global narratives. Beyond the newsroom, Debapriya loves to participate in debate and theatre, spaces that he considers to be holy grounds for nuance and self-expression. A graduate from Ashutosh College, University of Calcutta, Debapriya completed his Master's degree from the same university in 2022. An ambiverted bibliophile, he loves his solitude as much as he adores stimulating conversations. And despite his reverence for tech, libraries continue to be his favourite place for research.Read More