This is a simple korma paste, which is combined with Base curry gravy and other ingredients to make various braised dishes.
Ingredients
- About 8 onions, finely sliced
- 6 tbsp green sultanas
- 1 tbsp Ginger-garlic paste
- 1 tbsp vegetable oil
- 1 tbsp ghee
- Water
Method
Heat the oil and ghee in a wide, heavy pot over medium heat. Add the onions and cook slowly, stirring often, until soft and deep golden, 40–60 minutes. Add a splash of water whenever they start to catch.
Add the ginger-garlic paste and fry until the raw smell is gone, about 1 minute. Add the sultanas and 250 ml (1 cup) water, and simmer until the sultanas are plump, about 5 minutes.
Blend until completely smooth, adding water a little at a time until it’s a thick, spoonable paste.
Notes
- Keeps a week in the fridge, or freeze in portions.