Brown Fry
This technique, also known as Geela Masala Bhoonana, requires constant vigilance and can easily result in burnt onions. I recommend using Caramelized Onions instead, for a similar or even better result with no risk of burning and less personal labor.
Brown frying is a technique unique to Indian cooking that melts onions into the gravy while providing color and fragrance.
Ingredients
Yields 1/2 cup of brown-fried onions.
- 4 tablespoons neutral oil or ghee
- 2 cups thinly sliced onions
- 2–4 cloves garlic, chopped (optional)
- 1–2 tablespoons ginger root, chopped or minced (optional)
- Cold water, as needed to control browning
Method
- Warm the oil or ghee in a heavy-bottomed pan over medium-high heat for about 30 seconds. Do not fully preheat the oil.
- Add the sliced onions and stir to coat them with the fat. Let the onions and oil come up to temperature together.
- Cook the onions over medium-high heat, stirring constantly (do not stop!). The onions will first steam heavily as they release moisture, then soften, turn golden, and eventually become caramel-brown and somewhat shriveled, about 20 minutes total. If the onions begin sticking or browning too rapidly, add cold water 1 tablespoon at a time to slow the frying without lowering the heat.
- When the onions are almost fully browned, add the garlic and ginger and continue cooking until fragrant and browned.
- To stop the cooking immediately once done, stir in 1 tablespoon cold water.
Storage
- Refrigerate brown-fried onions in an airtight container for up to 5 days.
- For longer storage, freeze in small recipe-sized portions for up to 3 months.
- Brown-fried onions thaw well and can be added directly to curries, stews, or braises.
- Once thawed, do not refreeze.