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Indian Cooking Basics: Part 1: Boiled Onion Paste

Easy to make, basic paste used by Indian chefs to enhance curries
Course Basics
Cuisine Indian
Servings 1.5 cups


  • 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.
Keyword basics, boiled, curry, indian, onion, paste, sauce, secret