Onions are cooked in different ways to achieve the characteristic textures and flavours of individual dishes. Boiled onion puree is commonly used to thicken sauces, adding its own distinctive flavour when cooked with spices.
Even though I have not used large quantities of fat for frying onions and spices in the recipes, l am amazed at the fantastic flavours produced by these traditional ingredients when they combined with the modest amount of fat naturally present in meat and poultry.
750 g (1 lb l0 ounces) onions, coarsely chopped
6 green cardamom pods, bruised
Place the onions and cardamoms in a saucepan. Pour in 600 ml (1 pint) water and bring to the boil. Reduce the heat to medium, cover and cook 15 minutes, or until the onions are soft. Set aside to cool.
Remove the cardamom pods and puree the onions with their cooking liquid in a blender. Store in an airtight container in the refrigerator for 8-10 days.
Alternatively, pack in 225 g (8 ounce) portions in airtight containers and freeze for up to 6 months.
MAKES 800 g (1-3/4 lb)