Indian Flavor Bomb
Ingredients: yellow onions, garlic, ginger, serrano peppers, neutral flavored oil · 45 min cook time · 300kcal · ~₩9,050
Ingredients
2large yellow onions, 1whole head garlic, 2inches ginger, 2to_taste serrano peppers, 2tablespoons neutral flavored oil, 1tablespoon curry powder, 1tablespoon coriander, 0.5teaspoon cinnamon, 0.5teaspoon turmeric, 0.25teaspoon freshly grated nutmeg, 1teaspoon salt, 0.5teaspoon pepper, 0.5teaspoon sugar, 1can whole peeled tomatoes, 0.25cup water, 2tablespoons tomato paste
Instructions
1. Dice two large yellow onions and chop a whole lot of garlic. Peel and finely chop two inches of ginger. Chop two serrano peppers (or one for milder heat, or a jalapeno).
2. Add two tablespoons of neutral flavored oil to a large frying pan or saute pan over medium-high heat. Once hot, cook the onions until nicely golden brown, stirring occasionally.
3. While onions cook, prepare the spice blend: curry powder, coriander, cinnamon, turmeric, freshly grated nutmeg, salt, pepper, and a touch of sugar.
4. Crush whole peeled tomatoes with your hands.
5. When fond appears on the bottom of the pan, add a splash of water to help onions brown evenly without burning.
6. Once onions are golden, add garlic, ginger, serrano peppers, and two tablespoons of tomato paste. Coat the tomato paste into the onions and cook for two to three minutes.
7. Add the spice blend and bloom the spices by toasting them in the oil for a few minutes. If spices start to stick, deglaze with a splash of water.
8. Add the crushed tomatoes and cook for four to five minutes, using the tomato juices to deglaze any brown bits from the bottom of the pot.
9. If using the food processor shortcut, saute the minced mixture all at once for about 10 minutes or until softened and moisture has cooked off.
10. Let the flavor bomb cool to room temperature, then divide into two or four equal portions.
11. Freeze in freezer-safe containers or silicone trays. Once completely frozen, transfer to a freezer bag and label. Store in the freezer for up to three months.
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