Onion Tarka Recipes

Steps:

• In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

Steps:

• Heat the oil, and then add the onion flakes.
• Briskly stir-fry for about 1 minute.
• They will burn easily so keep them moving.
• Remove from heat and drain.
• Serve hot or cold.

Steps:

• Heat oil in large skillet over medium heat until hot. Add onions; cook about 15 minutes or until onions are golden brown, stirring occasionally.
• Add peppercorns, bay leaf and wine. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.
• Move onions to side of skillet. If necessary, add additional oil to skillet. Increase heat to high. Add tuna steaks; cook about 3 minutes or until browned on both sides.
• Reduce heat to medium; cook 4 to 6 minutes or until fish flakes easily with fork, stirring onions occasionally. Serve tuna steaks with onions.

Steps:

• Rinse lentils in a strainer using cold water. Pick-over and discard any bad looking lentils. Then place them in a bowl and cover with cold water to soak for half an hour.Drain in the strainer and set aside.
• Heat the oil in a large frypan over a medium heat. Add half the mustard seeds and half the cumin seeds. Stir for 1 to 2 minutes until they start popping.
• Add the garlic, ginger, curry leaves and half the onion. Stir until soft- about 8 minutes.
• Add the tomato, cashews, turmeric, garam marsala, ground chilli, ground coriander and the vegetable stock. Stir occasionally until thick- roughly 5 minutes.
• Add lentils and enough water to cover the lentils (about 1.5 litres). Bring to the boil and then reduce heat to low. Stir occasionally until the lentils are cooked through and tender - about 1/2 hour.
• In a seperate pan- heat the ghee and add the remaining spices. Stir for a couple of minutes, until fragrant. Add the remaining onion and stir until the onion is golden.
• Combine the onion mix with the lentil mix.
• Add the cream bring to the boil.
• Season with salt and pepper.
• To serve sprinkle chopped coriander over the top.

Steps:

• Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
• Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
• Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.