aromatic
Fried onion paste
Bhuna Pyaz Paste
5 g1 teaspoon
15 g1 tablespoon
Moist fried onion paste ~15 g per tbsp, so ~5.0 g per tsp.
Instead of Fried onion paste
Fried onionsBlend the same weight with 1–2 tablespoons water to a smooth paste; add only enough water to grind.
Onion pasteFry the same weight in oil until deep golden, then mash or blend; cook a little longer to remove the raw taste.
Boiled onion pasteFry the same weight in oil until golden before use; it will be wetter, so cook until the oil separates.
Recipes with Fried onion paste
Bhare Baghare Tamate
Stuffed Tomatoes
Bund Gosht
Fennel-flavoured Lamb Cooked in a Sealed Pot
Chaamp Baadami
Almond Chops
Gogji
Black Cumin-flavoured Turnips
Gushtaba
Pounded Meatballs in Light Cardamom Sauce
Kan Guchhi
Spiced Morels
Khatta Meetha Do Pyaza
Rajasthani Sweet & Sour Lamb
Machhali Musallam
Stuffed Fish
Makki ka Soweta
Lamb with Sweetcorn (Corn) Kernels
Muj Gaad
Fish with Radishes
Murg Qorma (II)
Spicy Chicken Drumsticks
Murg ke Soole
Boneless Chicken on Skewers
Paneer Jaipuri
Rajasthani Curried Paneer
Paneer Pasanda
Stuffed Paneer in a Spicy Tomato Sauce
Shalgam ki Subzi
Curried Turnips
Shola e Dil
Quails Stuffed with Savoury Minced (Ground) Chicken
Taar Qorma
Lamb with Rich Sauce
Tsuk Wangun
Sour Kashmiri Aubergines (Eggplant)