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Home Cooking

Indian recipes that start with pureed onion - how can this possibly end well?

GEC | Oct 26, 201907:36 PM     28

Over the years I've tried various recipes from Indian cookbooks that start with pureeing onions and other aromatics into a paste in a food processor, and then sauteing the resulting gloop.

This has never worked out for me. Pureed onions taste like weak onion water, and sauteing weak onion water doesn't do much to improve it. The whole recipe ends up tasting terrible.

And yet apparently actual Indian cooks prepare food this way. How is it turning out well? What am I missing? Or have they never actually tried doing it?

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