Most Indian curries start with an onion puree base, and with this recipe, you will be able to make your favourite takeaway curries at home. This recipe does make a lot of purée, and you won’t need this much for just one curry, but making this up when required can be pretty annoying, which is why it's always good to make up a big batch.
This is enough to make up to ten curries. To make this onion puree base you will need a big stock pot, some indian takeaways even use a slightly different method where they boil about 10 or 20 onions whole and once they are soft they pulverise them with an industrial blender. The mixture that is left then becomes the flavourful onion base for most of the curries on the menu.
- Large onions (10)
- Garlic cloves (20)
- Fresh ginger (115g)
- Vegetable oil (600ml)
Finely chop the onions, garlic, and ginger, then heat about half of the vegetable oil. Add the vegetables and sauté for about 15 minutes until they are softened. (Do not allow it to brown)
Allow the purée to cool and then blitz in a food processor until smooth. Meanwhile, heat the remaining oil and fry the puree for another 15 minutes. Once cooled, pour the purée into containers and place in the freezer until needed.
If you want to use it to make a korma curry check out our homemade chicken korma recipe where you can use the onion pure as the base with the addition to coconut milk, cashews and other tasty ingredients. Or if you wanted to make a balti or tikka you would add tomatoes, sugar, cinnamon and other ingredients for that rich tomato taste.
We hope you enjoy making this onion pure curry base and if you do like it, share it with family and friends, share the love.