Jammy Onion Curry and Cheesy Parathas

The humble onion is the real star of this recipe, and we've never looked at onions the same since!

Done in 1.5 hours

Serves 4

Dish by Ori Goldberg

Ingredients

Onion Curry:

6small brown, and red onions, halved

4 large onions, both red and brown

3 tbspginger and garlic paste

2 tbsptomato paste

3 tbsp home made masala spice mix

1 Lchicken stock (or veg)

Homemade Masala

2 tspcumin seeds

1 tspfennel seeds

1 tspcoriander seeds

1 tspcardamom powder

2 tspblack pepper

1 tspfenugreek

1 tspturmeric powder

1 tsppaprika

2 tsp garam masala

Cheese Paratha:

240gplain flour

2 tsp ghee, melted

1/2 tsp salt

118ml water

oil or ghee for laminating and frying

Our mission to give you the vest winter warmers continues, and this is a real winner. Inspired by food markets in Kerala, India, this onion curry is the best way to use up your onions, and a great excuse to make some parathas from scratch! Rich in flavour and eep in colour, and we promise when we say, this will be on your new go to meals list!

Method

Start with our halved onions - sear with a little bit of olive oil in a stainless steel pan, on medium, for 4-7 minutes, to char and colour. We're not looking to fully cook them here. Remove and set aside.

In the same pan, start sweating down the sliced onions, with salt and pepper, in some olive oil. Once cooked and translucent, about 15 minutes, add ginger and garlic paste, and continue to cook. After a couple minutes, add tomato paste, cook again for a couple minutes before adding the spice mix, and the stock.

Add back in the seared onions, and cook over medium-low heat, for 30 minutes, minimum, but the longer the better.

For the paratha, mix all the ingredients and knead for 7-10 minutes. Allow the dough to rest on the fridge for 30 minutes (minimum). Once rested, portion into 5, and make into balls. With each ball, roll out into a thin circle, and cover in ghee. Sprinkle with cheese, and fold the sides in, creating a ball. Roll this out to your desired size, and fry in a little bit more ghee for 3-4 minutes each side.

Smack the paratha's to expose their layers, and garnish the curry with some fresh coriander.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!