Boiled Onion Paste
by Tarla Dalal
Added to 38 cookbooks
This recipe has been viewed 50659 times
Onion is known to impart pungency to dishes, and is added in many forms, sometimes cubed, sometimes sliced and sometimes even as a paste. Boiled Onion Paste, used commonly in Mughlai cooking, imparts not only an intense flavour but also a creamy and rich texture to the gravies it is used to prepare. The condiments used while cooking the onions further peps up the flavour. Keep some of this paste handy in your refrigerator, so you can conveniently put together tasty dishes like Khumbh aur Baby Corn do Pyaz within minutes!
- Combine all the ingredients along with ½ cup of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or till the onions are soft.
- Allow the mixture to cool completely. Once cooled blend in a mixer till smooth.
- Use as required.
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