A little tip which works for me if like me you love cooking Indian food.
I’ve always found that one of the most critical and time consuming part of most Indian dishes is the cooking of the onions.
What I do is cook a load (and I mean a load 😊) of onions in one go in a very large kadai to the point where they are almost but not quite at that golden brown point. I then let them cool and split into portions of 1-2 onions. I actually vacuum seal although a normal freezer bag will do and then I freeze them. When I need them I just drop them into the pan straight from the freezer and voila. Works a treat.

10 comments,0 shares,3 likes
traceyross
about 1 year

Great tip @harv.azad thank you, this will be very handy.

Damian Green
about 1 year

@Arthur vdH

Damian Green
about 1 year

Love this time saving tip - I actually love cooking cooking onions and that time they’re on cooking I spend doing the rest of the prep while the house fills with the smell of onions cooking in oil, which is awesome and part of the ceremony of cooking Indian food for me. I occasionally do a big batch of base sauce as they do in the restaurant business with just onions, garlic, ginger, tomatoes and turmeric. I freeze this and use it for a super quick Balti style Curries.

Arthur vdH
about 1 year

@boo : using a really sharp knife to cut the onions helps too. I never cry when cutting them, but when I had to grate one recently my eyes and nose were running like mad. It’s something with crushing the cells versus cutting them.

Hari Ghotra
about 1 year

Hi @harv.azad thanks so much for sharing your time saving tip. Totally agree it’s all about the onions so having them done in batches in the freezer is a winner! Or even taking it a step further like @Jo dunn - great way to save time during a busy week!

Jo dunn
about 1 year

@boo

Jo dunn
about 1 year

SNAP @harv.azad! I too worked out the very same thing! And now if I've got time, on say, a rainy Sunday, I cook loads of onions. I start with some mustard seeds and cumin seeds in oil first for flavour, then add chopped or sliced onions. Cook them down, freeze in zip plastic bags ready for any curry. @boo I'm immune to onions now. No tears for me, but you could quarter them and give them a very quick blast in your food processor if you can't face chopping them all! I have also added lots of chopped fresh tomatoes to some of my batches, with the mandatory teaspoons of salt, minced garlic/ginger, turmeric and chilli powder. Then use it as your base before adding more spices from the recipe of choice. I always finish the final dish with garam masala and chopped coriander to bring the dish up to a fresh flavour 💕

harv.azad
about 1 year

Lol. You somehow become immune after the first couple of onions 😊

boo
about 1 year

Correction: ... when you peel a load ... @harv.azad

boo
about 1 year

Good idea! @harv.azad 💥 but how do you feel when you a load of onions! Not a smiling business 😭