This base for Vegetable Biryani (see related recipe) can be prepared several days in advance and refrigerated in an airtight container. It would also work well as a flavor base added to meat or poultry dishes.
Servings: 8 - 10
- 3 to 5 tablespoons canola oil, or more as needed
- 1 medium yellow onion, halved and cut into 1/4-inch half-moons
- 1 tablespoon ginger paste
- 2 tablespoons finely grated garlic
- 2 teaspoons turmeric powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 medium tomato, coarsely chopped
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon ground cardamom
- 1 teaspoon ground mace
In a large saute pan over medium-high heat, heat 3 tablespoons of the oil until it is smoking. Add the sliced onion and cook for about 18 minutes, until golden, adding oil as necessary. Drain the fat from the pan and add the ginger and garlic; cook for 30 seconds. Add the turmeric, cayenne pepper and coriander, then add the chopped tomato and cook about 10 minutes, until the oil starts to separate and bubble around the edges. Remove from the heat and add the salt, garam masala, cardamom and mace. Transfer to an airtight container and refrigerate until ready to use.
Adapted from chef Nilesh Singhvi.
Tested by Vanessa Williams.
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