The Onion Pastes

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.