How to Fry/Saute and Freeze Onions for Indian Cooking

Aanchal Gupta

Grinding,Frying(Bhoona)and freezing onions makes Indian cooking a breeze. Fried(Bhoona)onions is the base for most curries,Rajma,Chana,Paneer and Meat dishes.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course How to

Cuisine Indian

Ingredients

9 pounds onions peeled and cut into big chunks
2 1/2 cup oil

Instructions

Grind Onions in a food processor,little at a time.
In a large pan, heat oil on HIGH and put ground onions in it.
You don't have to grind the entire quantity all at once, before starting.
Keep grinding and adding to pan.
Each time you add onions, mix well
There is a lot of water content in onions,so its important to keep the flame on High in the beginning.
As water dries up, the onions will start to change color from pink,to light brown to dark brown.
Towards end be extra careful to not overcook. The oil is hot and onions will continue to brown in the hot oil.
Remove from stove and cool completely.
COOL completely and put in Freezer ziplock bags.(I used 3, 1 gallon bags)
Roll with a rolling pin to flatten and smoothen.
Try and take out as much air as possible and LAY FLAT in Freezer.
Since there is no water in the fried onions,it's very easy to break a chunk of the onions,as little or as much as you need.

Notes

Its important to know that you dont have to peel and grind all of the onions before starting. I start with a few,grind,add to oil,stir,while that is cooking, I work on the second batch of peeling,chopping and grinding and adding to the same pan.The first hour is pretty much just drying the water.

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