Topic: The "Secret Ingredient" Onion Paste

[Cory Ander]

I have made it and it does smell OK but its a green colour and without whatever I did as a result of the thread is missing something least of all the colour.

Hi PanPot,

Did you note people's comments (in previous threads) about aluminium pans causing the paste to go green?

[George]

I wonder if this onion paste is related to whatever they were cooking each night (and perhaps stiil are) on the Maliks web cam. That was something quite thick, kept cooking for ages, in a saucepan with the lid kept on. Is it added to the Maliks base sauce, do we know?

[adriandavidb]

Well you may rightly discount this particular onion paste, but do try instead a very well caramelised onion paste added at the end of cooking. I know this is used by some BIRs and it might be what you're looking for if you haven't already tried it. Start with a couple of tablespoons to see if it helps. You have to fry the onions on a very low heat for at least an hour, and they tend to catch, so you need to stir frequently. It's particularly good in Bhunas and madrases.
[/quote]

Fair one SS, I'll give it a go!  I've never been able to replicate the taste I found in one particular BIR in Leeds in 1982-1985, called 'The Islamabad'.  The currys their were all dirt cheap, and all the dishes were tasted almost the same, they all had a lovely savoury aroma 'though.  I still miss that taste, & I have found it no where else!

I'd be interested to hear more about the circumstances in which you saw this being done in a BIR.

[JerryM]

i've not had chance to try the paste in a madras yet (was on CTM last night - will post  in CK's recipe post). i was waiting to see how to best use it.

i will follow Secret Santa's suggestion to add at the end of cooking. 1 tbsp would seem good for me as it's pretty potent stuff.

i used a stainless steel pan to cook in with a heavy bottom (helps prevent the sticking).

i tend to think it is what malik's make with the lid on. i think they use it in some of the dishes though not in the base - it's that very red stuff that appears now and again from the worksurface in front of the cooker ie behind the chef. i'd probably say they use it in CTM but the recipe would have to be different to  the CK recipe i use as otherwise the tandoori masala would be in overload.

[Panpot]

JerryM your a star for having a go here and for suplying us with the photographs. I am wondering if you added more water than was necessary when you blitzed it in the blender. I found both in this original and the one I prepared last week ( which turned out green )I had a bread dough thing happening after 45 Min's or so.

I used my original by keeping it frozen in ice cube trays roughly tablespoon size portions and used one portion per curry melting it in towards the end of the cooking.

I didn't experiment with using it earlier on say together with tomato paste and with the spices and pressing it into the pan with the back of the chefs spoon but will in future.

How do you rate the smell of it once it cooled down and is it a paste in consistency?

CA thanks for the comment re the pan however I cooked it in my heavy nonstick multi purpose pan I use for bolognaise, chili etc,etc and the one I used for the original too so the green colour I feel was due to the limitation of basically onion and garlic where as the original I cooked was the one you found using the tandoori and tomato paste.

I genuinely feel this is part of the mix for Bhunas,Dopiazas,Madras etc etc but not as Jerry points out for CTM

Last night I used the green paste in CK's Bhuna but it made no significant difference unlike the red/brown original did as per my notes and memory of it. I intend to prepare the original some time this week. Incidently the meal included George's Chicken Korma as per Bobby Bhuna's recommendation and as ever accompanied with Curry Queens Pilou Rice,Starters were Onion Bhaji and Papadoms. My guests were delighted as usual and I get all the plaudits for the magic found in this site. Cheers Panpot

[JerryM]

Panpot,

the water was as per spec. i am very happy with the output. the longer cooking was down to my take on how best to cook it (slow boat as opposed to blitz). i don't feel either method changes the end result.

it is paste consistency and tastes sublime.

i too would go for using it in bhuna,dopiazas,madras. i only raised CTM as maliks use a very red paste in what seems to be CTM which very much resembles what i've made.

i am very much looking fwd to adding it to madras - i think it might just be what i've been missing.

thanks for the ice cube prompt - i've got it in the fridge under oil at the mo but will transfer to the freezer once i've tried it in the madras.

[Bobby Bhuna]

i am very much looking fwd to adding it to madras - i think it might just be what i've been missing.

I am very much looking forward to hearing your results!  ;D I've always said that my missing Madras ingredient was in Baxter's french onion soup, and this would tie in, since it's that caramelised onion flavour, albeit along with some others. Please get back to us on this asap Jerry,

much appreciated,

BB.

[Bobby Bhuna]

I also note that this reminds me of a few recipes that I've seen that suggest adding Tandoori Masala to a curry. If my memory serves me, Kris Dhillon suggests adding a little Tandoori marinade and CA's Madras recipe has an optional half tsp of the stuff. This could be interesting.

I also note (please correct me if I'm wrong) that the Rajah Tandoori Masala is the vibrant red mix whereas the TRS standard is the pink one, often preferred in the BIR recipes I've seen. Also worth noting, is the fact that in my nearest Indian Cash and Carry, they have massive bags of the TRS one but not the Rajah. This seems more important still, since most of their large bags are Rajah.

[JerryM]

Bobby,

i'm not sure if i've used the spirit of the as spec powder. i used the vibrant red mix (the rajah) as i though the TRS was the same vibrant red. i do have the pink (Leena) but not sure if this would give as good a result - one to ponder.

[Bobby Bhuna]

i used the vibrant red mix (the rajah) as i though the TRS was the same vibrant red.

I'm afraid that's what I have in cupboard too. I'll be getting the TRS this week though. If you like I can pick you up a bag and send it to you. Let me know.

Cheers,

BB.