boiled onion paste recipe | Indian onion paste recipe | quick onion paste recipe |
by Tarla Dalal

boiled onion paste recipe | Indian onion paste recipe | quick onion paste recipe | with 11 amazing images.

Onion Paste is two types one is Boiled Onion Paste and the second one is Brown Onion paste. Onion is the primary ingredient to the Boiled Onion Paste. It originates from Mughlai cuisine and now is used all over India.

Onion is known to impart pungency to Indian dishes, and is added in many forms, sometimes cubed, sometimes sliced and sometimes even as a paste to Indian Sabzis.

Easy to make, Onion Paste is used to make the popular Basic White gravy recipe which is prominent in North Indian cuisine.

In addition, Boiled Onion Paste is used in any and every Indian gravy dish which is white in colour which gives flavour, texture and creaminess to the gravies.

Notes on Boiled Onion Paste. 1. For making the Boiled onion paste, take 3 medium sized onions and peel them. You can use any variety of onions - red or white. You can either roughly chop them into cubes or make two 1-inch deep cuts perpendicular to each other with the help of a knife.

My personal favourite recipe using Boiled Onion Paste is Methi Mutter Malai.

Enjoy how to make boiled onion paste recipe | Indian onion paste recipe | quick onion paste recipe | with detailed step by step photos below.

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Boiled Onion Paste recipe - How to make Boiled Onion Paste

For Boiled Onion Paste
1 cup roughly chopped onions
4 cloves (laung / lavang)
1 stick cinnamon (dalchini)
4 whole black peppercorns (kalimirch)

Method
For boiled onion paste

To make boiled onion paste, combine all the ingredients along with ½ cup of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or till the onions are soft.
Allow the mixture to cool completely. Once cooled blend in a mixer till smooth.
Use the boiled onion paste as required.

Nutrient values (Abbrv) per tablespoon

Energy	8 cal
Protein	0.2 g
Carbohydrates	1.8 g
Fiber	0.1 g
Fat	0 g
Cholesterol	0 mg
Sodium	0.7 mg

Click here to view calories for Boiled Onion Paste

Boiled Onion Paste recipe with step by step photos

Like Boiled Onion Paste using spices

The Indian kitchen makes use of a myriad of ingredients like spices, pastes and condiments to perk up the flavours of any dish. The most widely used paste are made using ginger, garlic, chillies when they are not chopped and added. It can be a combination of any two or may be they are added individually or all three of them are used together to make a flavour packed Indian dish. Making these pastes prior and storing in the refrigerator saves time and come in handy on a day to day basis. While this Boiled Onion paste is readily available in the market, they make use of a lot of preservatives so, we would suggest you to make homemade pastes with a high shelf life using the best ingredients. Below are some other homemade pastes that you can make in advance :

Method for Boiled Onion Paste Using Spices

For making the Boiled onion paste , take 3 medium sized onions and peel them. You can use any variety of onions - red or white. You can either roughly chop them into cubes or make two 1-inch deep cuts perpendicular to each other with the help of a knife.
Take a deep non stick pan, add ½ cup of water in it and bring it to a vigorous boil over medium flame.
Carefully drop onions in it. Onions should be completely submerged in water, if required, you can add more water.
Add the cloves.

Add the cinnamon.
Add the black peppercorns. Whole spices provide a nice flavour to theBoiled onion paste.
Boil them for around 8 to 10 minutes over medium flame or till the onions are soft.
Pour cold water and allow onions to cool slightly.
When it cools, drain the water and transfer to a mixer jar.

Blend until smooth puree. Boiled onion paste is now ready.
Use Boiled onion paste as required for making Indian vegetable gravy or curry. Storage tip : As a kid, my mother would always suggest that whenever you make Boiled onion paste use it immedietely. If you wish to store it, as onion tends to leave it's smell behind which will then lead to spoilage of food, store it in a air-tight conatiner in a refrigerator but not for more than one day.

Beck

on 01 Apr 21 12:24 AM

Can I make this just with the onion & water - no spices - then preserve it by putting in canning jars & water bath or pressure canning it? Would it be shelf stable & for how long? Would I process for caramelized onion times?

Tarla Dalal