To start this dish, finely dice the onions.
Heat a large Dutch oven or fry pan over medium heat and add the ghee. Sweat the onions, bay leaves and salt for approximately 25 to 30 minutes.
Meanwhile, peel and roughly chop the garlic, ginger and chilies. Place into food processor and purée.
Once the onions are very soft, add the garlic, ginger and chilies and cook for another 3 minutes or so. Then add all of the remaining spices and seasonings and cook for another 2 minutes. Add the water and bring the mixture to a boil. Reduce the heat to low and cover. Let the mixture simmer for 10 to 15 minutes.
- 4 whole onions
- 1/2 cup ghee (can substitute with unsalted butter)
- 2 bay leaves
- 1 1/2 tsp sea salt
- 2 large garlic cloves
- 2 tbsp fresh ginger
- 2 whole green chilies
- 1 tsp freshly ground black pepper
- 1 tbsp ground cumin
- 1 1/2 tsp ground coriander
- 1/4 tsp chili powder
- 1/2 tsp turmeric powder
- 1/4 tsp paprika
- 1 cup water