Label
All
0
Clear all filters

The Onion Pastes

Appears in

By J. Inder Singh Kalra

Published 1990

  • About

In a cuisine renowned for its exotic gravies—each sauce different from the other—one of the most important ingredients is the humble onion. It is chopped, sliced, grated or quartered before being fried or boiled to make a paste, which is the basis of most gravies. Different gravies require the onions to be processed differently. The gravy that goes with kofta for example, requires a boiled onion paste. A Rogan Josh gravy, on the other hand, will require a fried onion paste.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

In this section

Part of

The licensor does not allow printing of this title