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Onion masala paste, masala paste for curries, onion tomato paste, curries, kitchen basics, blogging marathon
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Roasted Onion Curry Paste

Roasted onion curry paste is a pasted prepared with roasted onions and spices. It is an excellent curry base for many curries. It is a great meal prep idea for weeknight cooking and also when hosting parties.
Course Condiment
Cuisine Indian Cuisine, South Indian Cuisine
Prep Time 15 minutes
Calories
Author Usha Rao

Equipment

  • Knife and cutting board
  • Pan and spatula

Ingredients

  • 1 ½ tablespoon Oil
  • 1 large Onion chopped or 2 cups chopped Onion
  • 1 teaspoon Cumin Seeds
  • ½ - 1 teaspoon Methi ~ Fenugreek Seeds I used 1 tsp.
  • 2 Cloves
  • 4 Cardamoms I usually use only the seeds but this time I used it as it is
  • ½ inch Cinnamon Stick
  • 4 Garlic Cloves or 1 tablespoon Chopped/sliced Garlic Cloves opt.
  • 1 teaspoon Salt
  • Turmeric
  • ¾ medium Tomatoes or ¾ - 1 cup chopped Tomato

Instructions

  • Grind cumin, methi, cloves, cardamoms and cinnamon to a powder. This step can be skipped if using an Indian blender or a powerful blender that can grind the spices to a paste along with the onions.
  • Take a pan and heat oil.
  • If using spice powder, skip this step. I skipped this step as I was using a spice powder. Add cumin, methi, cloves, cardamom, cinnamon and let the spices roast for a few seconds. If following this step, skip step 5.
  • Add onions and sauté until light brown. This would take about 5 minutes.
  • If using spice powder, add the powder and mix well. Saute for a few seconds. Reduce the heat if the spices burn.
  • Add garlic, salt turmeric and sauté for a minute or two.
  • Add tomatoes and cook for another two minutes until the tomatoes are mushy. If required, reduce the flame to medium – medium high to avoid burning of the mixture.
  • Continue cooking the mixture for another 2-3 minutes until all the moisture is gone and the mixture is nicely roasted.
  • Let the mixture cool and grind to a fine paste. Add water if required, to make the paste. I used about ½ cup of water to make the paste.
  • Store in a glass or plastic container and refrigerate. It stays fresh for at least a week. If freezing, it can be frozen in an ice tray. Once the paste freezes, remove from the tray and store in a freezer bag. These cubes can be directly added to the curry or can be thawed in the microwave by heating it for 30-60 seconds.
  • I usually freeze the paste in a small container. When needed, the paste can be microwaved for a minute to thaw and used in the curry. But what I usually do is, leave it out on the countertop for an hour OR keep it in the fridge the night before to thaw the paste. Once thawed, this paste stays fresh for at least 2-4 days in the fridge. There are times when I have stored it in the fridge for up to a week after thawing it.

How to use the paste:

  • When cooking the curry, add this paste after sautéing onions and ginger garlic paste. Or can add it along with ginger garlic paste. Depending on the quantity of the curry, use 1 - 2 tablespoon of the paste.
  • In Chicken shorva recipe, use half the onions listed in the recipe and use 3-4 tablespoons of this paste. Also use half the yogurt listed. Add this paste after frying ginger garlic paste.

Notes

  • Spices - The spices that go into this paste are subjective to once preference. For convenience, I also add the whole garam masala to the paste mixture and this way I do not have to prepare garam masala powder separately.
  • Tomato - I sometimes use tomato and sometimes I do not, depending on my mood. If not using the tomato, adjust the spices accordingly or use less whole garam masala for the paste.
  • Freezing tip - If freezing the paste in a container, do not fill more than up to ⅔ – ¾ of the container. Food tends to expand & increase in volume once frozen. Always leave at least ¼th of the container empty, giving the good enough room to expand when frozen.