Onion Curry
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
- Heat a stock pot.
- Skin and chop up 2 yellow onions.
- Add in about ½ cup of ghee and melt it
- 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.
- Pull the onions from the pot and put into a large bowl.
- Blend those onions until they are a paste.
Step 2
- Skin and chop up 2 yellow onions.
- Put the raw onions into a large bowl.
- Blend those onions until they are a paste.
Step 3
- Put oil into pot; then add remaining ghee.
- Add in whole chiles and garlic.
- Fry those in the oil until they are crispy and verge on burnt.
- Remove them and discard them, keeping the oil
Step 4
- Add fried onion to the oil.
- Add raw onions next to the oil and onions.
- Put in “curry-ables” (eg. cauliflower)
- Put in remaining spices.
- Stir to combine. Then add coconut milk.
- Put a lid on it, lower the heat to simmer and let it percolate for an hour.
Last updated date
Wednesday, December 14, 2016 - 16:41
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