Onion paste

Use the same weight of raw onion, peeled and blended to a smooth paste. It is the same ingredient in unprocessed form; cook as directed until the raw smell goes.

Use the same weight. It is milder and sweeter and will not brown in the same way; fry a little longer if the recipe expects a golden base.

Use 60–70% of the weight, as it is concentrated and sweet. Add a splash of water to loosen; the dish will be darker and richer.