Serves: 5
Total Calories: 403
1. Heat the oil in a large nonstick saucepan over medium-high heat and fry the ginger and garlic until golden, about 2 minutes. Add the onion and fry until everything is well browned, about 5 minutes. (Reduce the heat if the browning occurs too quickly.) Remove to paper towels to drain and reserve the ghee or oil for another purpose.
2. Transfer to a blender or a food processor, add the yogurt and process to make a thick, smooth paste. 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 Fried Onion Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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