Onion Curry

By

By Kris

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  • Average
  • 20 mins
  • 45 mins
  • Average budget

Ingredients

  • 4 large onions (red, white, yellow, or a mixture)
  • 5 large black cardamom pods (or 6-7 small ones)
  • 4 chilies
  • 1 pod of garlic (<1 clove) or 1/2 teaspoon minced garlic
  • 1 tablespoon freshly grated ginger
  • Olive oil, plenty of it
  • 3 tablespoons coriander powder
  • 2 tablespoons garam marsala
  • 1 teaspoon chili turmeric
  • 2 tablespoons chili powder
  • Salt
  • Meat or Cauliflower (minimal meat = negative calorie)
  • Tomatoes/tomato paste/tomato sauce, optional
  • Ice Cubes, optional time saver
  • Optional: Large chunks of chicken, beef, bison, carrots, celery, stew vegetables or root vegetables
  • Large pot
  • Blender

Preparation

Step 1

Fry the onions and cardamom pods. When the onions are half way done (half way to being clear), add minced garlic and grated ginger. Once the onions are clear, remove the pan from heat. Cool the cooked onion mixture either by waiting or by adding ice cubes. Remove cardamom pods and set them aside to use later. Then put the onion mixture (without the cardamom pods) into a blender and puree.

Step 2

Put the puree into a large pot. Add the cardamom pods back. And add all the remaining ingredients. Mix. Heat so it's either gently boiling or almost boiling. Stir occasionally until the meat and vegetables are tender and ready to eat. (Leave the cardamom pods in but don't eat them.)

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