How to make the classic Indian 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.
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.
Check out in which awesome Indian dish I used some brown onion paste.
For more Indian cookery inspiration, go here:
- India: The Cookbook
- The Curry Secret: How to Cook Real Indian Restaurant Meals at Home
- Easy Indian Cookbook: The Step-by-step Guide to Deliciously Easy Indian Food at Home
- An Indian Housewife’s Recipe Book
- 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
- 400g (1 lb) caramelised onions
- Place the caramelised onions in a food processor and blend until smooth.