Fried onion paste (Pyaaz ka lep) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 16) by Raghavan Iyer

  • canola oil
  • red onions

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on October 13, 2019

    Recipes that use this paste: Breaded potato shells with chickpea stew p. 54 Vibrant chicken w/a spicy tomato sauce p.137 Lamb curry in sweet onion tomato sauce p.190 Garlicky lamb with potatoes p.191 Poached shrimp in a slow-cooked onion sauce p.257 Cinnamon-flavored black-eyed peas p.323 Chana saag p.334 Slow-stewed tomato sauce w/kidney beans p. 358 Chana rajmah p.363 Restaurant-style cauliflower and potatoes p.483 Spring baby potatoes with fried onion sauce and mint p.555 Ivy gourd with pomegranate and mango powder p.611 Saffron rice layered with lamb-tomato curry p.688 Five-jeweled vegetable rice topped with puff pastry p.700

  • Barb_N on November 22, 2015

    No longer available online.

  • JKDLady on November 22, 2015

    Definitely make this ahead of time and freeze in 1/2 cup servings.

  • biondanonima on October 11, 2012

    I caramelize onions all the time but never thought to whiz them into a paste. I'll never be without this in my freezer again - it will make such a great addition to so many dishes.

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