The starting point of many, no, the majority of Punjabi Indian dishes. I’ve decided to write this up separately so I don’t have to keep repeating myself… I’m lazy!
What you need…
For one portion… Which is for one recipe, you can multiply or divide depending on how much you cook!
Two knuckles of fresh ginger
One medium sized onion
Generous chunk of butter or tablespoon of ghee or a gluck of vegetable/sunflower oil… This you can decide based on how early you wish to perish.. But nothing beats butter or ghee!! You can use any oil as long as it doesn’t have a flavour eg not olive, sesame, almond oils etc
One chillie …more OR less depending on your taste
What you need to do…
Peel and dice or slice the onion.. It doesn’t matter which way, your choice!
Peel and finely chop the ginger… Don’t stick it in a chopper as you don’t want to juice it!
Finely chop the chillies.
Add it all to a the pan you will cook in and fry on a low heat, stirring, until the onions start to colour.
This when you will add the spices.. Like turmeric or coriander seeds. Each recipe will let you know.
Ps that’s a 7″ knife if you’re looking to gauge the amounts!