Serves: 5
Total Calories: 403

1 cup melted ghee or vegetable oil for deep-frying
6 to 8 quarter-size slices of peeled fresh ginger
4 cloves fresh garlic (large), peeled
1 large onion, cut in half lengthwise and thinly sliced
1/2 cup nonfat plain yogurt

1. Heat the oil in a large nonstick saucepan over medium-high heat and fry the ginger and garlic until golden, about 2 minutes. Add the onion and fry until everything is well browned, about 5 minutes. (Reduce the heat if the browning occurs too quickly.) Remove to paper towels to drain and reserve the ghee or oil for another purpose.

2. Transfer to a blender or a food processor, add the yogurt and process to make a thick, smooth paste. Transfer to an airtight container and refrigerate up to 5 days or freeze up to 3 months.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 403
Calories from Fat: 384

More Recipes from the 1000 Indian Recipes Cookbook:
* Kitchen Basics
Almond and Poppy Seed Paste
Basic Cashew Paste
Basic Curry Paste with Onion
Basic Curry Paste without Onion
Basic Garlic Paste
Basic Ginger Paste
Basic Ginger and Green Chili Pepper Paste
Basic Ginger-Garlic Paste
Basic Onion Paste
Blanching Raw Nuts, Almonds
Blanching Raw Nuts, Pistachios
Boiled Onion Paste
Chile Pepper Paste
Coconut Milk
Crispy Chickpea Batter Drops
Crispy Fried Fresh Ginger
Crispy Fried Onions
Deep-frying, Indian Style
Dry-Roasting Spices, Nuts, and Flours
Fried Onion Paste
Goan Vindaloo Paste
Gujarati Green Paste
Homemade Yogurt
Hyderabadi Ginger-Garlic Paste
Indian Clarified Butter
Kerala Fried Onion Paste
Minty Green Curry Paste
Mughlai Curry Paste with Nuts
Paneer Cheese
Preparing Mangoes
Reconstituting Dried Wild Mushrooms
Roasted Garlic Paste
Roasting and Grilling Vegetables
Shelling a Coconut
Slivering Blanched Nuts
Spicy Yellow Curry Paste
Sprouting Beans and Seeds
Tamarind Paste
Yogurt Cheese