For the Indian onion vegetables, peel the onions and cut them into eighths lengthwise. Mix yogurt with chili powder, turmeric, coriander and 100 ml water.
Briefly fry the cumin seeds in a hot pan with ghee, then add the ginger-garlic paste and continue stirring for 1 minute. Then add the yogurt mixture to the pan and stir fry on medium flame for 5 minutes until little liquid is left.
Add the onions to the pan, season with salt and pour in some more water (about 100 ml). Cover and simmer gently for 10 minutes, then cook uncovered for another 3 minutes. The onions should be soft but not falling apart.
Serve the Indian onion vegetables.
Preparation Tip:
The Indian onion vegetables go well with chapati or rice and raita. If desired, a part can also be replaced by red onions.
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