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

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.

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Recipe Indian