Basic Onion Paste
Basic Onion Paste is a modern Indian recipe for a classic base of slow-cooked onions that is typically used to flavour curries in curry restaurants. The full recipe is presented here and I hope you enjoy this classic Indian version of: Basic Onion Paste.
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Serves:
4–6
Rating: 
Tags : CurryBIR CurriesVegetarian RecipesSpice RecipesVegetable RecipesIndian Recipes
This is one of the real hidden secrets of the curry house curry. Onions slowly sweated down until they caramelize. It his this that gives the basic flavour to many curries, particularly the hotter curries such as Madras and Vindaloo.
Ingredients:
2 large white onions, coarsely chopped
4 garlic cloves, coarsely chopped
3 tbsp vegetable oil
pinch of ground cumin
Method:
Combine the onion and garlic in a blender. Pulse to chop then add just enough water to allow the blender blades to move freely. Process to a smooth paste.
Heat the oil in a wok or pan over high heat. When the oil is hot (but not smoking) scrape in the onion mix. Cook, stirring constantly, until the onion mix is almost dry. Add the cumin and stir to combine then reduce the heat and continue cooking, stirring constantly, until the mixture thickens to a bread dough consistency. This last stage will take a while, but do not take your eye off the onion mix and do not stop stirring. It is imperative that the onion paste does not burn, otherwise it will be bitter and you will have to throw the whole thing away.
Take off the heat, place in a bowl and allow to cool then store in the refrigerator until needed. If you taste the paste at this stage it will not seem all that good. 'Soapy' is the general adjective applied to it. Do not worry, this is the effect you are looking for.
For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page
