Stage 1
2 Kg Onions, peeled weight, sliced finely
100g Garlic , chopped
20g Ginger, chopped
100g Cabbage, finely sliced
30g Carrot
200ml Vegetable Oil
2 ts Salt
1 1/2 ts Turmeric
1/2 ts Chilli Powder
Blend garlic and ginger with a little water
Heat oil to medium and fry g/g, do not brown
Add 250ml water and the salt
Add all other ingredients
Keep adding 250ml of water at a time while stirring and breaking up onions, until water is level with top of onions
Bring to boil , then turn down to lowest heat possible
Half cover pan with lid and very gently simmer for around 3 hours, until onions are sweet and you can smell the 'vinegary' smell,(onions should melt apart when pressed with back of a spoon)
Stage 1 done
Stage 2
2 ts cumin seeds
2 ts coriander seeds
1 ts fennel seeds
2 dried kashmiri chilli
2 inch cinnamon stick
2 bay leaf
2 green cardamom
1 Tbsp garlic/ginger (blended)
1/2 Large onion finely grated
1 chef spoon Blended plum tomatoes
100ml oil
Dry fry the fennel, cumin and coriander seeds, allow to cool
Dry fry the kashmiri chilli's, allow to cool
Grind spices
Heat oil gently fry the cinnamon,bay and cardamom to flavour the oil
Add onions and pinch of salt and gently fry until beginning to caramelize , remove whole spices
Add g/g fry for 1 minute
Add ground spices and fry until aromatic ,30-60 seconds
Add Tomatoes and cook for 10-15 minutes until darkened
Stage 2 done.
Add stage 2 to stage 1 and simmer for 30minutes.
I then left mine to cool overnight
Mash the base with a potato masher and return to heat
Bring to boil and hard boil until the froth disappears, then simmer very gently for 30 minutes or so
Topic: Madrasandy base ( 10,776 )
