Spiced Onions

[abbie1977]

Does anyone have a good recipe for spiced onions. Like the ones you get in Indian restaraunts?

Thank you

[puddicat]

Hi abbie it varies so much, what i do is chop up onions,add mint sauce and tomato sauce,and fresh coriander if you have it, blinkin love it!!

[abbie1977]

Thanks puddicat! x

[pastafreak]

If wanting raw onions I would use a recipe by Madhur Jaffrey-
slice the onions into rings, and combine with salt,lemon juice,paprika and Cayenne pepper. Let stand for 30 minutes.

OR-I would pour a bit of oil in a pan,and when it is hot throw in some mustard seeds,and a pinch of dried chilli flakes.Add finely sliced onions,ground cumin,ground coriander and turmeric and a bit of salt. Let cook until the onions start to get crispy edges.

[Billy2Hats]

Chop up an onion. Add tomato sauce and tabasco sauce (add the latter to taste) and mix to coat the onions.

[a-nigma]

I love making this lentil and onion spicy mixture:
from a recipe by Madhur Jaffrey
(a fragrant combination of pulses and spices � serves 4)
4 tbsp vegetable oil
1 small cinnamon stick
2 bay leaves
� tsp cumin seeds
1 medium onion cut in half then thinly sliced
200g (7 oz) lentils (green or brown)
� tsp ground turmeric
1 tsp salt
� tsp cayenne pepper
750 ml (1� pints) water

 Put the oil in a medium sized pan with a heavy base and place over a medium heat. When the oil is very hot, add the cinnamon, bay leaves and cumin seeds. Stir until the bay leaves darken a little.
 Add the onion, stir and fry for 7 to 8 minutes until the onions turn a rich brown colour.
 Add the lentils, 750 ml (1� pints) water, turmeric, salt and cayenne pepper. Stir and bring to a simmer.
 Cover partially, turn the heat to low and cook for between 45 minutes and 1 hour, stirring occasionally until the lentils are tender. Add a little extra water if necessary.

Alter the spices to taste. My preference is to use brown, continental lentils for the look of it � no appreciable difference in taste to green. Serve some natural yoghurt with the meal for those who prefer a more mildly spiced taste. Makes a gently spicy accompaniment to any meal and will keep for about a week if refrigerated. If you make this dish in advance, reheat it with a little extra water. Verdict: delicious - hot or cold