In this particular meal I did both. I put the oil in first and decided I wanted to speed things up so I added a little water knowing that the water would boil off while softening the onions and the oil would still be there to do the browning and blooming. I must always use both when I’m doing caramelized onions too. It cuts the onion time in half.
Good idea. I’ve also found baking soda (in moderation) to be very useful for speeding cooking times up. I’ll have to try that with onions next time to see what happens.
For me there is almost always sauted onions in the pan before I add any seasonings so there’s is oil in there to make that curry pop.
Sometime back I switched from oil to water for sauteed onions and it’s worked splendidly, but I wouldn’t do that for a proper curry base.
In this particular meal I did both. I put the oil in first and decided I wanted to speed things up so I added a little water knowing that the water would boil off while softening the onions and the oil would still be there to do the browning and blooming. I must always use both when I’m doing caramelized onions too. It cuts the onion time in half.
Good idea. I’ve also found baking soda (in moderation) to be very useful for speeding cooking times up. I’ll have to try that with onions next time to see what happens.