Rohit Ghai

Fried Onion Paste

Preparation info
  • Makes about

    400 g

    • Difficulty

      Easy

Appears in
Yatra: A culinary journey across India
Yatra

By Rohit Ghai

Published 2025

  • About

This aromatic paste of slowly fried onions mixed with creamy yogurt makes a lovely smooth base to add to curries. It will impart a lovely caramelized flavour to your dishes. I use it in Rajasthani Kesar Murgh for added richness.

Ingredients

  • 350 ml/12 fl oz/scant 1½ cups rapeseed/canola oil

Method

Heat the oil in a large, heavy pan over a medium heat. Add the sliced onions and slowly sauté, stirring frequently, until well browned and caramelized. Use a slotted spoon to transfer the onions to a tray and spread out to cool down.

When cool, transfer the onions to a blender, add the yogurt and salt, and blitz to a fine paste.

Store in an airtight container in the refrigerator