I saw this procedure, so I cannot claim it as my own.

Sauce

• 4 medium yellow onions
• 4 hot chiles (whole)
• 3 cloves of garlic
• 1 cup oil (I used peanut)
• 1 cup ghee (or less)
• 1 tsp. tumeric
• 1 tblsp. cumin
• 1 tsp. cinnamon
• ½ tsp. ginger
• 1 tsp. paprika
• 1 can coconut milk

Curry-able Part

In this curry, I used 3 cups of cauliflower, but you could put in more vegetables; and meat, if you wished.

The Process

Step 1

1. Heat a stock pot.
2. Skin and chop up 2 yellow onions.
3. Add in about ½ cup of ghee and melt it
4. Throw in onions and cooked them down until they have browned and they have softeneded. Add a ¼ cup of water to stop charring if that’s needed.
5. Pull the onions from the pot and put into a large bowl.
6. Blend those onions until they are a paste.

Step 2

1. Skin and chop up 2 yellow onions.
2. Put the raw onions into a large bowl.
3. Blend those onions until they are a paste.

Step 3

1. Put oil into pot; then add remaining ghee.
2. Add in whole chiles and garlic.
3. Fry those in the oil until they are crispy and verge on burnt.
4. Remove them and discard them, keeping the oil

Step 4

1. Add fried onion to the oil.
2. Add raw onions next to the oil and onions.
3. Put in “curry-ables” (eg. cauliflower)
4. Put in remaining spices.
5. Stir to combine. Then add coconut milk.
6. Put a lid on it, lower the heat to simmer and let it percolate for an hour.

Serve with rice, naan and other side dishes.