This is my adaptation of an onion paste from the book Prashad: Cooking with Indian Masters. The book was written in the late 80's by two authors drawing on the expertease of a group of acclaimed Indian chefs in response to what they perceived as the alarming proliferation of Indian cookbooks written by "housewives" and similarly unqualified people! The book sought to establish a written tradition of Indian cuisine, wether or not it succeeded is not for me to say but it has sold 6 million copies to date (read that and weep PC). I had a copy from the library about a year ago and was intrigued by this paste but the book was a little vague as to its use so I didn't make it and have had to attempt to recreate it from memory but the basics are right.
Onion Paste
3 or 4 small/medium onions (preferably red) cut into thin strips
1 or 2 Indian bay leaves
cinnamon stick 4 inch
star anise
4 or 5 whole cloves
1 tbs ginger/garlic puree
4 tbs set yogurt
oil for frying
Heat oil in a heavy bottomed skillet. Add bay, cinnamon, star anise and cloves. Stir spices for 30 seconds or so then add onions and g/g and cook slowly, stirring regularly, until onions are caramelised (can take up to an hour or more, don't rush it). When done remove from heat and allow to cool. Remove whole spices and combine onions with yogurt in a blender and whizz to a smooth paste. Transfer to airtight container and store covered in oil, use as banjara.
