Onion Masala
A fried onion and pepper paste
I am not sure what prompted me to first make this, but I think it stemmed from my early success cooking Myra Waldo’s Keema Korma. Initially I based this recipe on her spice combination, but slowly adjusted it to suit my tastes. This works great as a relish in sandwiches or even as a sauce for a nann pizza.
| AMT | MEAS | INGREDIENT | NOTES |
|---|---|---|---|
| ¼ | Cup | Oil | |
| 2 | Large | Onions | thinly sliced |
| ¾ | Medium | Bell Pepper | orange or yellow sliced very thin |
| ½ | tsp | Salt | plus a few pinches |
| 2 | tsp | Turmeric | |
| 1 | tsp | Kashmiri Mirch | |
| ½ | tsp | Chili Powder | |
| 4 | tsp | Ground Coriander Powder | |
| 1 | tsp | Garam Masala |
Sauté the onions over medium-low heat until they turn golden-brown (about ten minutes). Sprinkle a few pinches of salt over onions to accelerate the process. Once the onions become golden, add the bell peppers and saute for about 10 minutes until they wilt. Lower heat and add the spices and sauté until they are well mixed into onion mixture. Add a bit of water if the pan gets too dry. Add the Garam Masala and sauté for another minute or so. Allow to cool, put in container and refrigerate.