![]() ![]() Once the paste has darkened, lower the heat to its lowest setting and stir through the garam masala and sambar masala if using, depending on whether you are looking for a spicy, mild, or in-between result.If you added them at the same time, the ginger would burn before the onion had the chance to caramelize – which is what gives the mixture its appealing, sweet aroma (burning paste smells harsh and unappealing). Adding the three ingredients in separate stages is important because they have different moisture content.Be vigilant and stir and constantly scrape to stop the mixture from sticking and burning at the bottom of the pan. Add the ginger, and cook for 10 minutes, lowering the heat, until the entire mixture is dark brown. ![]() ![]() Add the garlic and cook for 10 minutes, until the onions turn a deeper shade of brown and the garlic begins to follow suit. Add the onion paste and the salt, and cook, stirring continuously, for about 15 minutes, until the onions turn brown (see my notes below regarding cooking times). Pour the vegetable oil into a sturdy-bottomed pot and place it over medium heat.In a food processor, one after the other, blitz the onion, then the garlic, and then the ginger to a paste. ![]()
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