A simple paste made of the most common Indian ingrediants. By measuring and cooking this out in advance you can save a lot of time in preparing Indian dishes. This allows for deeper flavours by ensuring Maillard reactions on onions and other aromatics have the time they require to occur.
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 3 | tbsp | oil |
| 2 | kg | onions |
| 400 | g | garlic |
| 400 | g | ginger |
Directions
Remove the skins off 2kg of onions (yellow / white). Cut in half.
Use a food processor to finely dice the onions.
Place the onions into a large pan. Add the oil, and begin to fry them off.
Chop up the garlic and ginger.
Blend it into a paste using your food processor. Add water as needed to ensure a smooth paste.
Wait until the onions are nice and golden brown then add the garlic and ginger.
Fry off for 5 minutes.
Combine it all into the food processor.
Blend into a lovely smooth paste. Add water and oil as required.
Split it into 250ml portions and add each to a freezer safe container. You should have close to 9 portions, so you might need to put one portion aside for tonight’s dinner.