Go Back
+ servings
onion curry for chapathi

Onion Curry With Sauteed Onions And Spices

This recipe for simple and easy to make onion curry for chapathi and poori is very flexible and you can adjust the spices as per you liking.
Course Side Dish
Cuisine Indian
Keyword onion curry, onion curry for chapathi
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 199kcal


  • 3 large onions
  • 2 teaspoons fresh garlic (about 2 cloves crushed)
  • 1 tablespoon ginger crushed
  • ½ cup water (optional)
  • 1 teaspoon tamarind paste (optional)
  • salt as needed

Spice Powders

  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon black pepper powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon cumin seeds powder
  • 1 teaspoon garam masala powder

For Seasoning

  • 2 tablespoons coconut oil (use more if required)
  • 1 teaspoon mustard seeds
  • 1 string curry leaves (make sure no water in leaves)
  • 5 dry red chilies broken


  • Peel and slice the onions evenly in long slices, keep this aside.
  • To prepare the seasoning, heat oil in a pan (or use an iron skillet or a kadai for better results), and add mustard seeds.
  • When the mustard seeds starts spluttering add curry leaves, broken dry red chilies fry for a few seconds.
  • Add the sliced onions, ginger and garlic and salt, mix well, and saute the onions for few minutes until the onion starts browning or turns transparent in color. You don't have to caramelize the onions, but the the flavor of the dish will increase if you saute it for more time.
  • Once the onions are almost browned and cooked enough to your preference, add all the spices and mix everything well, let the onions get blended in the spices for about 2 to 3 minutes more.
  • Mix the tamarind paste in the water (you can make it without gravy also, if you do not want gravy you may skip this step) and add this to the onions, mix well. If needed you may add even more water for gravy and mix well.
  • Simmer the curry for about 2 to 3 minutes in low heat or until desired consistency (keep stirring in between as needed so it won't burn at the bottom of the pan. Serve the delicious, hot onion curry with chapathi or poori as you wish!


If you want more gravy for the curry, you can always add little more water and simmer the curry to your preferred consistency.
You can use an iron skillet or kadai to make it more delicious. Also the recipe is very flexible so you may adjust the spices based on your preferences.
Adding tamarind is totally optional, but it will make the curry more delicious since we do not use any tomatoes in this curry for sourness.
At any point, if you feel like the onions are sticking to the pan while preparing the curry, you may add little extra oil and fry the onions further or you may add little water and mix well so it won't stick to the pan.


Calories: 199kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Sodium: 24mg | Potassium: 505mg | Fiber: 5g | Sugar: 12g | Vitamin A: 838IU | Vitamin C: 133mg | Calcium: 56mg | Iron: 2mg