Thursday, 7 November 2013

Onion Masala

Onion-Ginger-Garlic Masala
When we are in hurry or tired and food is to be cooked masala ready in the fridge comes in handy. Any gravy with onion in it requires maximum time for making the onion masala. Ginger-garlic paste can be made and kept in fridge and if the onion masala is ready then work becomes very easy. I prefer keeping in fridge two masala always ready, one of only onion and other of onion tomato and of course ginger-garlic paste is also home made. http://jyotsna-pant.blogspot.com/2012/11/home-made-ginger-garlic-paste.html  . When the onion masala is made in large amount then it saves not only time but the usage of oil also reduces very much.

Preparation Time: 15 min.
Cooking Time: 30 min

Ingredients Required For Making Onion Masala:
  • 1 Kg. Onion
  • 100 gm. Garlic
  • 100 gm. Ginger
  • 10 ml. Oil
Directions For making Onion-Tomato Masala:
  • Peel and cut onions to long 2-3 mm. thick slices
  • Peel garlic.
  • Peel ginger and cut to pieces.
  • In a thick bottom wok take 10 ml.oil and heat it. When the oil is hot add
    • Onions
    • Garlic
    • Ginger 
After 5 min. Of cooking on low Flame
After 15 min. Of Cooking On Low Flame
  • Bring the heat to low and cook with regular stirring and turning for 25-30 min. The onion will become light brown in color.

  • Switch off the gas and allow it to cool without lid.
Ready for Making Paste
  • Take the cooked mixture in mixer/grinder and make fine paste. Normally water is not required but if required then add little water to make fine paste.
  • Store the masala in an airtight container for future use in fridge. It can be stored in freezer for more than a month .
Onion-Garlic-Ginger Masala for Storing.

Tips:
  • Always use thick bottom wok otherwise the mixture will start becoming brown before the onions are cooked thus rendering raw onion taste to the masala.
  • Do not cut the onions too thick this will make proper cooking of onions difficult.
  • Cook the masala on low flame for all ingredients to cook properly.
Alternate Suggestions:
  • 1/2kg.Tomatoes can be added by grinding them to paste as and when onions are cooked to brown color. Cook the tomato onion mixture till all liquid evaporates and tomatoes are cooked. Grind to paste to make onion tomato masala. Extra tomatoes can always be added as required.
  • Onion can be added to small pieces for easier and fast cooking.

7 comments:

  1. This sounds very good Jyotsna. I love onions so I must try this.

    ReplyDelete
  2. Hi, Could you please post recipe for "Mushroom-Do-Piaza". (Mushroom with double onion) It is very popular dish in North India being served almost every resta. I have searched Internet but only found "Mutton-Do-Piaza" and tried to replace mutton with Mushroom but did not work. Could not find authentic, tried and tested recipe for this dish.

    Thanks

    ReplyDelete
  3. Dear Saggi Mushroom Do Pyaja is indeed a very tasty preparation of Mushroom. I will post it next week as I am a bit preoccupied now a days. Just a tip for this dish cut onions thin and long.. Sautee them till trasparent and then add all masala and salt you want. When the mixture is ready then add mushrooms which should be cut to half. Cook for just 4-5 min max.

    ReplyDelete
  4. Replies
    1. This comment has been removed by the author.

      Delete
    2. Hi Roshni!
      This is indeed very helpful. Sudden guest for lunch and dinner no problem. Keep koftas, gatte, frozen peas in freezer. In less than 30 minutes three veggies are ready.

      Delete

LinkWithin

Related Posts Plugin for WordPress, Blogger...