Indian Cooking Basics: Part 1: Boiled Onion Paste
Easy to make, basic paste used by Indian chefs to enhance curries
- 150 g onion see post for what kind
- 6 g garlic about 4 fat cloves
- 6 g ginger about 1" piece
- 6 green cardamoms
- 4 cloves
Place all the ingredients in a saucepan and add water to come up to about half the height of the onions. Depending on the diameter of your saucepan, this could be about ½ to ¾ cup.
Bring to the boil, lower heat, cover with a lid and simmer for about 10 minutes.
Turn off the heat, cool to room temperature, then blend for at least 2 minutes to get a smooth puree. You could, as I sometimes do, pass it through a sieve to ensure extra smoothness.
Freeze in ice cube containers, then transfer to a plastic bag & keep frozen.