Brown Onion Paste

How to make the classic Indian Pyaaz Ka Lep.

Pyaaz Ka Lep

Don’t blink! Otherwise you’ll miss this recipe which is over in a jiffy. Onion paste is a staple of Indian cuisine and is most commonly used to thicken and flavour sauces. The hard work, caramelising the onions, has already been done in the previous post and all that needs to happen now is to place the onions in a food processor and blend it into a smooth paste. Use a little water if necessary.

How to caramelise onions

There you go, it’s as easy as that. Of course, you can do things the other way around by first liquidising the raw onions in a food processor and then placing it in a pan with a flavourless oil and browning it. The downside to this method is the risk of safety and mess made by the volcanic bubbling of the onion mush as it’s fried. The former method is just better.

Pyaaz Ka Lep

Check out in which awesome Indian dish I used some brown onion paste.

For more Indian cookery inspiration, go here:

Brown Onion Paste
Nutrition Information
  • Serves: 8
  • Serving size: 131.1g
  • Calories: 104
  • Fat: 6.2g
  • Saturated fat: 0.5g
  • Unsaturated fat: 0
  • Trans fat: 0
  • Carbohydrates: 11.7g
  • Sugar: 5.3g
  • Sodium: 5mg
  • Fiber: 2.1g
  • Protein: 1.4g
  • Cholesterol: 0
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Pyaaz Ka Lep is essential to Indian cooking.
  • 400g (1 lb) caramelised onions
  1. Place the caramelised onions in a food processor and blend until smooth.
Use a little water if necessary.

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