Onions, scientifically known as “Allium cepa”, are one of the majority widely cultivated and inspired vegetables globally. This study explores the phytochemical richness of Onion peel or Khanda peel in the Amaryllidaceae family, employing advanced techniques like TLC. The validated TLC method simultaneously quantifies catechin, gallic acid, and quercetin in fresh Onion peel of Amaryllidaceae plants, emphasizing quality assessment for herbal materials. Hyphenated TLC techniques yield instantaneous quantification in aqueous (catechin: 0.01, gallic acid: 0.52, quercetin: 0.73) extracts, crucial for quality control in herbal products. GC-MS analysis of Khanda extracts reveals diverse compounds across aqueous (20+ compounds) extracts. Aqueous extracts feature antioxidant compounds like citric acid, malic acid, quercetin, and kaempferol, terpenoids (β-sitosterol, campesterol, lupeol, oleanolic acid), flavonoids (quercetin, rutin), carotenoids (β-carotene, lutein, zeaxanthin), and organic acids, suggest applications in functional foods and supplements. This multifaceted approach contributes valuable insights into Indian Khanda chemical composition and potential applications.