Cooked Onion Purée

Cooked Onion Purée is one of the basic ingredients required for most curry dishes. It is crucial for creamy, rich and  thick gravy. Some people choose to use chopped or sliced onions, I prefer to puree the onions. Onion purée produces better results and saves timefor me. I cook a large batch of onions to make purée. I use whatever I need and freeze the rest for later use. When I come home from work, I don’t have much time to peel and chop the onion every day. I just take out the onion purée from the freezer and prepare the curry sauce in no time.

Some people don’t use onions for curry base, let’s not forget that onions are very good for our health. Onions have phytochemicals which along with vitamin C improves immunity. Onions help regulate blood sugar, reduce inflammation and heal infections. So next time when you think of ditching our best health friend, think of all the benefits which keep you away from illness and promote good health.

How to make Cooked Onion Purée:

1. Peel and roughly chop the desired quantity of onions.
   
2. In a large saucepan or a wok, heat oil over medium-high heat. Add chopped onions to the oil and mix well.
   
3. Cover and cook until onions become translucent; stirring occasionally. Add water in small quantity if the onions start to burn at the bottom of the saucepan.
4. Remove the cooked onions from the heat and allow it cool. Once cooled, grind the onions in a food processor or blender to fine purée.
5. Store the Cooked Onion Purée in a jar or container. It will stay well in the refrigerator for up to one week. You can freeze the purée to keep it longer.
   
   Cooked Onion Puree

    

   

   Save Print

   Prep time

   10

   Cook time

   10

   Total time

   20

    

   Base for smooth masala gravy.

   Author: Raj Brar

   Recipe type: Sauce

   Cuisine: Indian

   Serves: about 2 cups

   Ingredients

   • 2 lbs white or yellow onions, peeled and roughly chopped
   • 1 tbsp cooking oil
   • Water as required

   Instructions

   1. Preheat a wok or a large saucepan over medium-high heat. Add cooking oil. The oil will become hot immediately. Carefully, add chopped onions and mix well.
   2. Cover and cook stirring occasionally until onions turn translucent. Do not brown the onions. Add water a spoonful at a time if required.
   3. Remove from heat and let it cool down. Purée the onions in a food processor or blender. Use it for the base for curry dishes.
   4. Keeps well in the fridge for one week. The purée can be kept in the freezer for months.

   3.5.3208

Save