Just a few posts ago, I had written on lengths about the cuts of the onions and how it influences the dish. That post was about fried onion paste, this time we talk about boiled onion paste.
The recipe for this paste is straight out of a Jiggs Kalra book (all of his books, have the same recipe). Incase you love Indian cuisine, you have to possess a Jiggs Kalra book, atleast one if not all.
Now various authors talk about additions of various spices to this paste, but having tried out addition of cloves, black peppercorns, cinnamon etc., I go with Bay leaves and Black Cardamom as they pep up the flavors without overpowering the paste.
Boiled Onion Paste
Onions, peeled, washed & roughly cut - 1 Kg
Bay Leaves - 3
Black Cardamom - 3
1. Add all ingredients in a handi alongwith 200 ml + 4 tsp water. (The onion to water ratio has to be 5:1)
2. Bring this to a boil and simmer till until then onions are transparent and the water has more or less evaporated.
3. Cool this mixture and transfer to blender. Make a puree.