25 Min
GF
NF
Onion Masala
Caramelized onions are at the heart of north Indian cuisine. Whether cooked in ghee or oil, when combined with spices the masala can make for a shortcut to a quick meal whether it’s a curry or scrambled eggs.
Caramelized onions are at the heart of north Indian cuisine. Whether cooked in ghee or oil, when combined with spices the masala can make for a shortcut to a quick meal whether it’s a curry or scrambled eggs.
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Cook Time
25 Minutes
Serves
8
Directions
Step 1
In a Dutch oven (or a stockpot with a tight-fitting lid), heat half the ghee and pop the cumin seeds. Immediately, add the minced onions. Cook them on high heat for 15 to 20 minutes, stirring frequently until they have sweated and are beginning to show signs of color.
Step 2
Lower the heat and put the lid on. Stir the onions every 4 to 5 minutes. Within another 25 to 30 minutes, they should turn darker brown. If at any point, the onions appear to be sticking to the bottom of the pan, add 2 to 3 tablespoons of water.
Step 3
Add the minced garlic and continue cooking for another minute, then add the turmeric, cardamom, black pepper, and salt. Cook for 2 to 3 minutes on low, then turn the heat off.
Step 4
Top the masala with remaining ghee and store in the refrigerator until ready to use.
Notes & Variations
- For a plant-based version, replace the ghee with olive oil.
- It will keep in the refrigerator for about 4 to 6 weeks.
- The onion masala has many uses: as a base for a curry or stew, for scrambled eggs, in rice or a quinoa pilaf.
- For a spicier version, add a tablespoon of chile powder at the end.
Ingredients
1/2 cup ghee
1 tablespoon cumin seeds
4 cups minced onions
1/4 cup minced garlic
1 tablespoon ground turmeric
1 tablespoon ground cardamom
1 tablespoon freshly ground black pepper
1 tablespoon sea salt
Step 1
In a Dutch oven (or a stockpot with a tight-fitting lid), heat half the ghee and pop the cumin seeds. Immediately, add the minced onions. Cook them on high heat for 15 to 20 minutes, stirring frequently until they have sweated and are beginning to show signs of color.
Step 2
Lower the heat and put the lid on. Stir the onions every 4 to 5 minutes. Within another 25 to 30 minutes, they should turn darker brown. If at any point, the onions appear to be sticking to the bottom of the pan, add 2 to 3 tablespoons of water.
Step 3
Add the minced garlic and continue cooking for another minute, then add the turmeric, cardamom, black pepper, and salt. Cook for 2 to 3 minutes on low, then turn the heat off.
Step 4
Top the masala with remaining ghee and store in the refrigerator until ready to use.
1/2 cup ghee
1 tablespoon cumin seeds
4 cups minced onions
1/4 cup minced garlic
1 tablespoon ground turmeric
1 tablespoon ground cardamom
1 tablespoon freshly ground black pepper
1 tablespoon sea salt
Notes & Variations
- For a plant-based version, replace the ghee with olive oil.
- It will keep in the refrigerator for about 4 to 6 weeks.
- The onion masala has many uses: as a base for a curry or stew, for scrambled eggs, in rice or a quinoa pilaf.
- For a spicier version, add a tablespoon of chile powder at the end.
Tags:
25 Min
GF
NF
Stock Your Pantry
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Tags:
25 Min
GF
NF
Stock Your Pantry
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Masala Madness.
In a rush? Keep these two masalas handy and whip up dinner in no time!
FLAVOR LIKE NO OTHER.
