Baby White Onion Curry

by Romy Gill, featured in Romy Gill's India

Published by Hardie Grant

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Introduction

This baby white onion curry is a delicious dish that puts these small, tender onions at centre stage as the main ingredient. Also known as pearl onions, they add a mild sweetness to the curry, complementing the yoghurt and spices. My dad used to make this onion curry for us when the pearl onions were in season. In New Town, West Bengal, there were so many different communities living side by side, all of whom migrated for work like my dad. Way before he married my mum, Dad learned to cook this dish by watching what others did when they shared their recipes with each other. Do not skip the pricking of the onions as this technique enhances the overall taste.

As featured in

Romy Gill's India

Image of Romy Gill's Baby Onion Curry — Photo by Sam A Harris

Ingredients

Serves: 4

Metric Cups

450 grams pearl or baby onions
50 millilitres sunflower oil
1 dried bay leaf
20 grams ginger root - peeled and grated (shredded)
4 large garlic cloves - peeled and grated (shredded)
1 large tomato (roughly chopped and blended to a purée)
1 teaspoon salt
1 - 2 teaspoons chilli powder
½ teaspoon ground turmeric
1 heaped teaspoon garam masala
1 teaspoon fenugreek leaves (kasoori methi)
50 grams yoghurt whisked into 100 ml (3½ oz/scant ½ cup) whole (fullfat) milk

TO SERVE

Your choice of flatbread

1 pound pearl or baby onions
3 tablespoons vegetable oil
1 dried bay leaf
¾ ounce ginger root - peeled and grated (shredded)
4 large garlic cloves - peeled and grated (shredded)
1 large tomato (roughly chopped and blended to a purée)
1 teaspoon salt
1 - 2 teaspoons chili powder
½ teaspoon ground turmeric
1 heaped teaspoon garam masala
1 teaspoon fenugreek leaves (kasoori methi)
¼ cup yoghurt whisked into 100 ml (3½ oz/scant ½ cup) whole (fullfat) milk

TO SERVE

Your choice of flatbread

Method

Baby White Onion Curry is a guest recipe by Romy Gill so we are not able to answer questions regarding this recipe

Blanch the pearl or baby onions in hot water for 5 minutes then drain and set aside. Once the baby onions have drained, prick each one all over using a fork or toothpick — this is a crucial step as it helps the onions to absorb fully the flavours of the gravy and spices, so every bite you take will burst with rich flavour.
Heat the oil in a frying pan (skillet) over a medium heat. Once the oil is hot, add the bay leaf, ginger and garlic and cook for 1 minute. Add the puréed tomato and cook for 4 minutes. Add the salt, chilli powder, spices and dried fenugreek leaves, stir and cook for 1 minute. Add the yoghurt and milk mixture and bring to a boil. Reduce the heat, add the blanched onions and cook for 10 minutes. Serve hot with any Indian flatbread.

Blanch the pearl or baby onions in hot water for 5 minutes then drain and set aside. Once the baby onions have drained, prick each one all over using a fork or toothpick — this is a crucial step as it helps the onions to absorb fully the flavours of the gravy and spices, so every bite you take will burst with rich flavour.
Heat the oil in a frying pan (skillet) over a medium heat. Once the oil is hot, add the bay leaf, ginger and garlic and cook for 1 minute. Add the puréed tomato and cook for 4 minutes. Add the salt, chili powder, spices and dried fenugreek leaves, stir and cook for 1 minute. Add the yoghurt and milk mixture and bring to a boil. Reduce the heat, add the blanched onions and cook for 10 minutes. Serve hot with any Indian flatbread.