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Author Topic: Andy's onion garlic paste  (read 16,752 times)

AI Summary
The discussion revolves around the preparation of Andy's onion garlic paste, with users sharing their experiences and outcomes. Many participants noted variations in color and texture, with some suggesting that the paste should be lighter and less cooked to avoid bitterness. Andy himself provided guidance on using different types of onions and adjusting oil quantities for smaller batches, leading to a consensus that careful cooking is essential for achieving the desired paste quality.

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Offline haldi

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Andy's onion garlic paste
« on: January 20, 2007, 05:07 PM »
Well, this took a long time to cook
About three hours
I shall freeze this, in the hope we get a few recipes to go with it
It smelt fantastic as it cooked
It seemed hard to stop the paste catching, even though it was on the lowest gas
In the end I had to add some extra oil
Anyone else made it?
Is it the right colour?
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Offline King Prawn

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Re: Andy's onion garlic paste
« Reply #1 on: January 20, 2007, 06:07 PM »
Haldi,

Loks loke lots of caramelised onion in there, so I bet it did smell good.
Mine came out more of a reddish colour though, will try and post a photo of it as soon as I finish repairing the greenhouse and fence after the winds this week >:(

\KP(V)
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Offline Mark J

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Re: Andy's onion garlic paste
« Reply #2 on: January 20, 2007, 09:22 PM »
Have you cooked with it yet? I think andy describes the general technique for final dish and the paste gets stirred in at the end.
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Offline King Prawn

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Re: Andy's onion garlic paste
« Reply #3 on: January 21, 2007, 10:15 AM »
I've used it several times now. Just stirred in about 5 mins before the end of cooking. It certainly makes a difference, but isn't what I am looking for (unless I messed up cooking the paste, will try another smaller  batch this week and see but Andys looks a lot lighter in colour then mine or Haldis)

KP(V)
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Offline Cory Ander

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Re: Andy's onion garlic paste
« Reply #4 on: January 21, 2007, 10:20 AM »
Sorry KP, but where can I find a picture of Andy's please?

Is this Andy's "Pre-cooked Paste" here:  https://curry-recipes.co.uk/curry/index.php?topic=1515.msg13300#msg13300?
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Offline Chilli Prawn

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Re: Andy's onion garlic paste
« Reply #5 on: January 21, 2007, 02:04 PM »
I would suggest that it should be lighter, the nearest colour I can bring to mind is the colour of a brown manilla envelope.  If you cook onions with garlic the garlic will invariably cook the quickest and thus is more likely to bur.  If that happens then the base/paste will become bitter.


Have you thought of this approach (which some BIRs around Manchester use)?

Sliced some onions coarsley and deep fry them, but dont burn them. Then use the oil to cook the dish.  Crumble in the fried onions towards the end of cooking, e.g. Dhopiazza style.

You can now buy fried onions in bags from a lot of Asian supermarkets, they are not as good as home made but passable.  I know that some BIRs use it because that is how I found out this.  I think someone else also mentioned you can also buy fried garlic.

CP
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Offline andy2295

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Re: Andy's onion garlic paste
« Reply #6 on: January 21, 2007, 02:57 PM »
haldi,

Just looked at your pic of the paste. It seems too dark. It should be more reddish in colour.
Possibly too cooked. What tandoori masala did you use ie. brand.

Regard
Andy
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Offline IanR

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Re: Andy's onion garlic paste
« Reply #7 on: January 21, 2007, 06:26 PM »
Just had a go myself. Took 2 hours to cook!! Not sure if this is how it is supposed to look?
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Offline King Prawn

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Re: Andy's onion garlic paste
« Reply #8 on: January 21, 2007, 07:27 PM »
Cory,

YES! THat's the one. Will try and upload a photo of the one I did last week soon.

KP(V)
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Offline King Prawn

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Re: Andy's onion garlic paste
« Reply #9 on: January 21, 2007, 07:37 PM »
Ian,

Nice one, how did you get it so dry? Did you do the full amount or just a small size batch?

ANyway here's my first attempt at this....... Whaddaya think Andy? It has a faint smell that seems promising. I used Rajah powder as that was what I had in already.


KP(V)
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