Instructions: Most indian main dish recipes use onion both for texture and for flavouring. They can be finely or coarsley chopped and fried depending on the recipe. Many restaurants also make an onion puree after frying and cooling (in a food processor or blender) and this greatly helps you to maintain that creamy texture during subsequent cooking. Again do this in bulk. Use say 10 Spanish onions chop fry and purse them then freeze in 10 yoghurt pots for subsequent use.

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