Best way to bhunoo the onions for masala

[Reha]

Re: Best way to bhunoo the onions for masala

@Scherbatsky

Doing it manually takes a lot of time but results are beautiful. After browning them in oil a bit, add water, lower heat, cover it up and let it simmer - add garlic and ginger too. Takes a while longer but they will mesh and paste is beautiful. When water starts drying, start stirring until texture is consistent.

This is how I was taught by my nani ^

@Niksik

I do my salans differently: Fry the sliced onion first on high. As soon as it reaches that edges turning brown stage, I lower heat and turn frequently. Meanwhile, in a blender, I add garlic, ginger, tomatoes and all the spices, then drain the onions when they are at that perfect golden color, add the onions to the blender, and make a smoothie type thingie. Add it all back into the same oil along with whole spices if needed, lower flame and let it cook covered until the oil separates. At that point I add the meat/chicken, bhuno a bit, then add the veggies and/or water.

I’ve seen my mom do the exact same thing…so we do both ways but I like the longer way better I think. Adat se majboor hoon