When sautéing onion paste, ideal spices to add are cumin, coriander, turmeric, and ginger-garlic paste. These spices bloom in the hot oil, releasing their aroma and flavor, creating a flavorful base for your dish.
Sautéing onion paste is a crucial step in many recipes, especially in Indian and South Asian cuisines. Adding spices during this stage allows them to infuse the oil and onion mixture, creating a deeper and more complex flavor profile. Here's a breakdown of why these spices work well:
The order in which you add the spices matters. Start with cumin, followed by coriander and turmeric. Add ginger-garlic paste once the onions have softened a bit to prevent it from sticking to the pan and burning. Sauté the mixture until the onions are golden brown and the spices are fragrant.
To prevent the onion paste from sticking and burning, add a tablespoon or two of water or oil as needed during the sautéing process. This helps to deglaze the pan and ensures even cooking.