Indian Whole Roasted Onion Curry

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whole roasted onion curry
look inside
halved onions

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Here’s the recipe:-

Ingredients

  • 1/4 cup Butter or Ghee
  • 5 Spanish Cooking Onions halved
  • 1 tsp Kosher Salt

Curry Sauce

  • 5 Garlic Cloves
  • 6 Tomatoes peeled and chopped
  • 1 tbsp Tomato Paste
  • 2 tbsp Tamarind Paste
  • 1 tsp Kosher Salt
  • 1 tbsp Curry Powder
  • 1 tsp Chili Powder
  • 1/4 cup Heavy Cream
  • 2 tbsp Cilantro

Instructions

  1. Preheat oven to 400 F.
  2. In a large Dutch Oven add the butter and pop into the oven to melt. As soon as it’s very hot, add the onions, flat side down. Sprinkle with salt. Let the onions cook for 5 minutes. Once all the onions have sizzled, pop into the oven and roast for 20 minutes.
  3. Make the quick curry base by combining the garlic, peeled tomatoes, tomato paste, tamarind, and salt in a food processor. Add the curry and chili powders and blitz until a smooth paste.
  4. Take the onions out of the oven and lower the heat to 350 F. Flip the onions over onto their rounded sides.
  5. Pour the curry mixture in and around the onions, put the lid on, and place back in the oven and roast for 25 minutes.
  6. Remove from the oven and take lid off. Drizzle with cream and sprinkle with cilantro.
  7. Serve hot with steamed rice or naan.
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When it says " 1 tbsp curry powder" is there a specific curry powder you use or just whatever you find on the grocery shelf that’s labeled curry powder? I never cook with it, but I love to eat curries, and I feel like there’s definitely more than one type of curry powder available out there.

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Do the onions “sizzle” for 5 minutes outside the over? Why not just place them face down in the ghee and pop into the oven for 20 minutes? Just curious. This looks great btw. Great part of a larger Indian feast.

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I have this weird thing with onions where, 90% of the time, they have to be diced really small and/or blended, or pickled: any slices or chunks of onion make me gag. That? That I would eat the hell out of, with a big, fresh naan to soak it all up. Yup.

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I totally get that! Onions can be tricky—when they’re diced small or blended, they add such a nice flavor without the overpowering texture. Pickled onions are a game changer too! Glad to hear you’d be all in on this dish. Fresh naan to soak it up sounds like the perfect combo. Do you have any other foods you’re super particular about?

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Absolutely! I’m pretty particular about mushrooms—love the flavor but can’t stand the texture when they’re too rubbery. I usually slice them super thin or sauté them until they’re crispy to avoid that. And I’m pretty picky about cilantro too; it’s got to be just the right amount, or it overpowers everything. How about you? Any foods you’re especially particular about?

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I totally get that! Mushrooms can be tricky; I’m the same way with onions. I love the flavor they add, but if they’re too raw or chunky, I’m out. I always make sure they’re finely diced or caramelized. As for cilantro, I’m a bit sensitive to it—it can be too much for me sometimes. For me, it’s tomatoes. I’m super particular about the ripeness; they’ve got to be just right!