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Indian spicy stuffed onions

Name: Spicy Indian stuffed onions recipe
Yield: 4
Ingredients: 500g baby onions; 60ml mustard oil; 1 large onion, finely chopped; 12.00 garlic cloves, crushed; 50.00g ginger; 1 long green chilli, finely chopped; 250g crushed tomatoes; Paratha flatbreads, to serve; Yoghurt, to serve; 50g peanuts; 40.00 ml mustard oil; 1/2 bunch coriander, finely chopped, plus extra sprigs, to serve; 1 1/2 tsp each amchur (dried green mango) powder and fennel seed powder (from Indian grocers); 1 tsp garam masala; 1 tsp each turmeric; 1 tsp roasted cumin powder; 1 tsp caster sugar; 1 tsp kasoori methi (dried fenugreek leaves, from Indian grocers); Pinch of asafoetida powder (ferula gum resin, from Indian grocers)

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by Helly Raichura

CHEF

May 23, 2024

"This dish is a winter favourite in our family. The spicy, nutty stuffing enhances the sweetness of the onion and is perfect to eat with bread or rice." - Helly Raichura

500g baby onions
1/4 cup (60ml) mustard oil
1 large onion, finely chopped
6 garlic cloves, crushed
5cm piece (25g) fresh ginger, finely grated
1 long green chilli, finely chopped
250g crushed tomatoes
Paratha flatbreads, to serve
Yoghurt, to serve

Masala

1/3 cup (50g) crushed roasted peanuts
2 tbs mustard oil
6 garlic cloves, crushed
5cm piece (25g) fresh ginger, finely grated
1/2 bunch coriander, finely chopped, plus extra sprigs, to serve
1 1/2 tsp each amchur (dried green mango) powder and fennel seed powder (from Indian grocers)
1 tsp garam masala
1 tsp each turmeric
1 tsp roasted cumin powder
1 tsp caster sugar
1 tsp kasoori methi (dried fenugreek leaves, from Indian grocers)
Pinch of asafoetida powder (ferula gum resin, from Indian grocers)

Method

1.

Mix all the masala ingredients in a medium bowl until well combined.
2.

Peel the baby onions, then quarter each without cutting all the way through. Stuff each onion with a little masala, reserving the remaining masala mixture, and set onions aside for 30 minutes.
3.

Choose a medium saucepan where the baby onions will fit snugly in a single layer. Heat the mustard oil in saucepan over medium heat until it becomes pale in colour.
4.

Add the chopped onion and cook, stirring occasionally, for 4 minutes until softened. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes or until golden. Stir in the chilli and cook, stirring, for 30 seconds. Add crushed tomatoes and increase the heat to high. Cook for 2 minutes, stirring continuously to release any food caught on base of pan.
5.

Reduce heat to medium. Cook tomatoes, stirring often to avoid sticking, for 8 minutes or until sauce thickens. Season.
6.

Add reserved masala and cook, stirring often, for 2 minutes over medium heat.
7.

Reduce heat to low and stir in 1/2 cup (125ml) hot water. Arrange the onions in the pan, spooning a little sauce over each. Cover and cook for 35-40 minutes, gently stirring around onions every 5 minutes.
8.

Transfer onion and sauce to a serving plate and top with extra coriander. Serve with paratha breads and yoghurt.