Ingredients:
10-15 Diced Medium Onions
2 Diced Green Pepper
1 Cup Vegetable Oil
2 TBSP Shahi Zeera (Black Cumin)
6 TBSP Ginger Garlic Paste
30 Mins Cooking Time – Follow Instructions From The Video & Enjoy Wonderful Curries…
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Welcome everybody to another episode of Latifs inspired if you're wondering what Am I holding check this out This is the booner onions so we make This in up and down British Indian Restaurants up and down the country this Is a catalyst to make in bir British Indian restaurant curries uh quicker so To cook the onions down if you're Cooking a curry it takes about 10 Minutes however when we have a Ready-made booner onion we can cook a Curry within a few minutes now I'm going To actually show you so if you enjoy What I do make sure press the like Button if you haven't already make sure To subscribe and put in the comment Section if you'd like to see something Or for my tips on it and I would love to Show you I'm going to actually show you A curry that I'm going to cook with These booner onions I'm gonna make a Bengali favorite the chicken Shakura Using this onion so let's watch this Amazing booner onion watch till the end Boon or onion Check this out guys So this is the onion so basically These are all the Old cut it into thinly slices or dice it Into little Cube pieces no problem and This is some green peppers just for a Little bit of flavor and color so let's Start cooking right Bismillah
Turn the fire on get a nice little pot Let it heat up right I'm going to add One cup of oil this is just vegetable Oil So I'm going to let the oil heat up I'm Going to add some Shahi zero A good One and a half tablespoon Well in fact I just used about two Tablespoons right so this is the ginger And garlic mix that we do I have this Mix on the channel so please have a look But if you don't know how to make it Just 50 gingen 50 garlic that should do The business however my one we add Ginger we add garlic 50 50. we also add We use a lot of coriander so the stalks That we have that's the most fragrant Part of the coriander so we use the Stalks and some green chilies and a few Green peppers that's why hence the Greenness look at that lovely aromatic And very flavorful so this goes in so I've got a fair bit of onion so I'm Going to add two tablespoons of ginger And garlic and remember guys when you're Cooking the British Indian restaurant Style of cooking you're not going to be Adding a lot of ginger and garlic on the Pan when you're doing the uh when you're Doing the cooking we call it the burger So basically on the in the onions if you Add enough to enjoying garlic and the Onions flavored enough with ginger and
Garlic it's going to be absolute really Gorgeous I promise you Be very careful you don't want it to Stick to the bottom so you want that Rawness of the ginger and garlic to go Away if you do see the ginger and garlic Sort of sticking at the bottom you can Add a bit of water but we're okay at the Moment As you can see let me show you see that Little bit of goldenness that Caramelization just add some water That's about half a cup of water Wonderful very fragrant very aromatic Wonderful there you go So we want the water to sort of Evaporate and then we're gonna add The next ingredient right Chef so as you Can see there's still water there's some Steam appearing But there you go [Music] It's like that rawness that Um peppery garlic ginger taste sort of Gone now we're gonna add about two Tablespoons of salt We've got one and a half tablespoon that Was we just want the onions to release a Little bit of liquid So the salt is going to be a catalyst Off that now we're adding about One tablespoon of Turmeric powder Wonderful
Now for the amazing onions and a little Bit of green pepper I put in there There you go Together [Music] So give that oil a mix like that And then We're going to reduce the gas That was on a high now it's in a medium To a medium low and what's going to Happen is the salt is going to help the Onions release the liquid from the Onions and then it's gonna Cooked to how I want it right I found a Lid Put the lid on and we'll come back to it In a good about 10 minutes Right people so I can see a little bit Of steam coming out So when you see a little bit of steam Coming out we're gonna need to give it a Mix There you go Beautiful [Music] Look at that that lovely steam pasta Salt when you added a bit of salt it Just released all the natural liquid From the onions wonderful Let me show you you see that there There's plenty of ginger garlic this is The Shahi zero which is lovely gives a Lovely fragrant fragrance Aroma Wonderful
Onions are softening up beautifully it's Only been 10 minutes So after giving it another mix Wonderful Again put the lid on and we'll come back To it in another 10 minutes right All You Beautiful People is when I put it on After 10 minutes I gave it a little stir Little Mix and then I'll put the lid Back on and I waited another further 10 Minutes so it's nearly 10 minutes I can See some steam Can you see that steam coming out that Means the onions have released a little Bit more liquid Yo look at that there you go A lot of liquid there Now let's give it all a mix You don't want the onions to stick at The bottom that's what we're trying to Avoid there you go beautiful Now you don't want the onion speed to be Too soft you want it to have a slight Little bite to it so this just needs a Little bit more cooking it's about 50 Done so I'm gonna need to cook it for a Further 10 minutes or so Put the lid back on and we'll come back To it in exactly 10 minutes so that'll Be half an hour cooking time right the Onion has taken half an hour cooking Time so we we put the onion on the flame Uh after 10 minutes we took the lid off Gave it a little mix put the lid back on
A further 10 minutes we opened up the Lid created a a good amount of liquid Give it a mix a few times and now it's Been exactly half an hour cooking time Let's have a look Alba This will not look at that Wonderful The onions are not breaking away it's Still holding its shape Oh my God As you can see there it's it's kept its Shape now that's perfect turn the gas Off my cameraman which is Young Samad He's learning he's learning the job He's in horses So viewers if you want to see someone Cooking it and getting the technique Right then let me know in the comment Section and I'll tell him to make it There you go look at that it's just got A little bite to it that is perfect yeah There you go If you overcook the onions it's going to Be mushy which you're trying to avoid You want it to be soft but you want it To keep its shape There you go Perfect Ladies and gentlemen this is the booner Onion very simple very easy for you guys To follow at home to make the perfect Onion I mean you don't need to make that Many that much sorry and if you freeze This unfortunately to defrost it you
Won't get that texture right from the Onions so we need this that's going to Go tomorrow Um if you're making this at home you Probably would need two to three cups of Onions and just reduce everything else So if you want me to cook a smaller Portion just let me know in the comment Section this is how I do it in the Restaurant so people who's following me And uh who who are working at Restaurants if you follow this recipe You're gonna have the best booner onions Ever so let's cook a nice Curry for the Lads to enjoy Buna onions Steamora [Music] All right let's make this chicken Shakura So first of all so I'm cooking oil You can use ghee if you wish About a teaspoon of garlic A pinch of kasuri methi a good pinch of Salt Now the burner onions going in So one good spoon of Buna onions Now the heat is on be very careful Because the onions release liquid when It releases liquid it creates a flame so You must be careful There you go So when the ruins of the garlic has gone Add a bit of mix powder So this is about two and a half teaspoon
Of mixed powder medium so right we're Gonna make about my dry shrimp so which Is about just less than two teaspoon or Two teaspoons fine I've used one and a Half teaspoon we're gonna add a bit of Tomato puree there you go They should cook all the onions and the Spices now we're adding the chicken this Is pre-cooked chicken Add the chicken A little bit of coriander for aromatics A couple of wedges of tomato now we make Our own a special chakora so the Shakura Has gone in This is a nice little pickle Adding a base gravy one ladle There you go you know what you do you Let that come to a simmer thicken up to A custom consistency as I'll say then Bob's your uncle done [Music] Right people now let's have a look at The curry Yo there you go Oil has risen to the top nice and thick There you go This is now ready Is very favorite very aromatic [Music] Foreign [Music] ER onions there you go if you enjoy what I do make sure to like share and Subscribe for more videos at Latisse
Inspiring see you soon Thank you
