Tala Pisa Pyaz

Fried Onion Paste

VegetarianOrigin Awadh/Delhi/HyderabadPrep 15 minutesMakes about 1kg / 2¼lb

A deeply savoury culinary paste made from well-browned onions blended with yoghurt, adding richness, body, and gentle sweetness to curries.

Ingredients

40 g3 tablespoons

oil/fat

1000 g

vegetable

101 g100 ml

dairy

Warm 40.5 g peanut oil in a wok or deep, heavy-bottomed pan set over medium heat.
Add 1000 g onion and fry for 5 to 7 minutes, stirring frequently, until rich brown in colour.
Transfer the browned onions onto paper towels to drain off excess fat and let them cool completely.
Put the cooled onions into a blender with 101 g plain yogurt and blitz until a smooth, uniform paste forms. Store in an airtight container in the fridge for up to 3 days.

Peanut oil

Vegetable oil
Use equal weight. Offers a similar neutral base and high smoke point, ideal for deep-frying and high-heat tadkas.
Mustard oil
Use equal weight, but heat to smoking point and cool slightly before using. Adds a sharp, pungent flavour that alters the dish significantly.

Onion

Shallot
Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.
Cabbage
Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Plain yogurt

Yogurt
Use equal weight, whisked thoroughly until smooth before adding to hot dishes to prevent curdling.
Coconut milk
Use equal weight with 1 teaspoon lemon juice mixed in. Provides rich creaminess in curries, but adds a noticeable coconut flavour.
Single cream
Use 80% of the weight plus a squeeze of lemon juice for acidity. Enriches sauces nicely, though it is richer and less tangy.