Fried Onion Gravy
Traditionally the onions are prepared using an Indian technique called Brown Frying, but that is finicky and labor intensive. I believe using deeply caramelized onions is both easier and better, though it does take more total time and requires a substantially larger quantity of onions due to moisture loss during caramelization.
A rich Indian onion-based gravy built from deeply caramelized onions, tomatoes, and warm spices, used throughout Indian cooking with seafood, lamb, and other proteins.
The flavor improves noticeably after refrigeration as the onions and spices integrate.
Given the onions and tomato, this does have some natural carbs, but not too bad per serving.
Ingredients
6 servings
- 1/4 cup light oil
- 3 to 4 cups deeply Caramelized Onions (prepared from 4 to 5 pounds raw onions)
- 2 teaspoons finely chopped garlic
- 1 tablespoon finely chopped fresh ginger root
- 1 tablespoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon fennel seeds, crushed
- ½ teaspoon red pepper, or to taste
- 1½ teaspoons paprika
- 1½ cups chopped fresh ripe tomatoes or 1 cup drained canned tomatoes, chopped
- 1½ teaspoons Kosher salt
Method
Prep
- Boil 2 cups of water with salt.
Gravy
- Add the caramelized onions to the oil and cook for several minutes to integrate with the oil and further deepen the flavor before proceeding.
- Add the garlic and ginger, and fry for an additional 2 minutes.
- Reduce heat to medium, and add coriander, turmeric, fennel, red pepper, and paprika.
- Stir rapidly for 5 seconds, and then add tomatoes.
- Cook the mixture, uncovered, until it reduces to a thick pulpy sauce and the oil begins to separate from it, about 4 minutes.
- Add boiling water and reduce heat and simmer, covered, for 15 minutes or until the water evaporates and the sauce reduces to a thick gravy.
The gravy is now ready to be used with seafood, meat, paneer, or vegetables.
Storage
- The gravy refrigerates very well for up to 4 days and the flavor noticeably improves overnight as the onions and spices integrate.
- Vacuum sealing before freezing works especially well and minimizes freezer burn and oxidation.
- Reheat gently over low heat or use Sous Vide to preserve the texture and spice balance.