aromatic
Boiled onion paste
Pyaz Paste
5 g1 teaspoon
16 g1 tablespoon
Onion paste density ~1.05 g/ml; 4.93 ml tsp -> 5.2 g.
Instead of Boiled onion paste
Onion pasteUse the same weight, then simmer in a little water for 5–8 minutes and cool; raw paste is sharper and stronger.
Fried onion pasteUse about 75% of the weight; it is sweeter, darker and stronger, so reduce salt and sugar slightly.
Boiled onionUse the same weight, boil until soft and blend; it is the same thing made fresh.
Recipes with Boiled onion paste
Aab Gosht
Lamb in Milk Sauce (I)
Aloo Chutneywale
Chutney-coated Potatoes
Awadhi Gosht Biryani
Lamb Biryani from Lucknow
Baadam Pasanda
Lamb Fillets with Cashews & Almonds
Bharwan Parwal
Stuffed Wax Gourd
Dum ki Arabi
Slow-cooked Colocasia (Taro Root)
Khumb Hara Pyaz
Mushrooms with Spring Onions (Scallions)
Maas ki Karhi
Lamb in Gram (Chickpea) Flour & Yoghurt Curry
Murg Biryani
Chicken Biryani from Lucknow
Murg ke Mokul
Mildly Spiced Chicken
Oma Eoni
Fried Pork
Paneer Tikka Kali Mirch
Peppery Paneer Skewers
Rista
Pounded Meatballs in Piquant Sauce
Roast Mutton
Roast Lamb
Teekha Murg Tikka
Spicy Grilled (Broiled) Chicken Pieces
Trami Kokur
Saffron Chicken
Wak Al Galda
Pork with Sorrel Leaves
Yakhni
Aromatic Lamb in a Tasty Sauce