Topic: Prashad Onion (Banjara) Paste

[adriandavidb]

Thanks fror the info JerryM!  The picture paints a thousand words too, I know what to aim for now!

Do you use red onions or spanish?  I remember Panpot saying either were acceptable.

[JerryM]

Do you use red onions or spanish?  I remember Panpot saying either were acceptable.

i've only used normal white cooking onions. 10kg sack 3? at local Asian store.

[chinois]

I have this book and tried this recipe once (as well as the boiled onion paste and one of the base gravies). It was smelling good until i added the yoghurt, which sort of killed it. It smothered the flavour really. I remember the same being true of the cashewnut paste recipe too.

[Stephen Lindsay]

I've only used white onions and the bunjarra tastes excellent and have had problems keeping it for a week or more if it covered in enough oil.

[Razor]

Hi Stephen,

I've only used white onions and the bunjarra tastes excellent and have had problems keeping it for a week or more if it covered in enough oil.

Can you just clarify this.  Are you saying that you HAVE problems keeping it for longer than a week or, you have had NO problems.

Ray

[Stephen Lindsay]

Hi Stephen,

I've only used white onions and the bunjarra tastes excellent and have had problems keeping it for a week or more if it covered in enough oil.

Can you just clarify this.  Are you saying that you HAVE problems keeping it for longer than a week or, you have had NO problems.

Ray

Hey Razor - well spotted mate you are eagle eyed, I meant to say that I have had no problems keeping it for a week or more and I should also have said I keep it in the fridge.