Serves: 5
1. Place all the ingredients in a medium nonstick saucepan. Cover and bring to a boil over medium high heat. Reduce the heat to medium-low and simmer until all the water evaporates and the onions are soft, about 15 minutes.
2. Discard the whole spices, then process the onions in a blender or a food processor until very smooth. Transfer to an airtight container and refrigerate up to 5 days or freeze up to 3 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Boiled Onion Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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