Best 2 Indian Spiced Onions Recipes

Indian spiced onions, also known as "pyaz ka salan", are a delectable dish that combines the aromatic flavors of Indian spices with the sweetness of caramelized onions. This mouthwatering side dish enhances any meal with its unique blend of tangy, sweet, and savory notes. Whether you're looking for a simple yet flavorful accompaniment to your favorite curry or a delectable appetizer that will impress your guests, Indian spiced onions are sure to become a staple in your culinary repertoire.

Here are our top 2 tried and tested recipes!

INDIAN SPICED ONIONS

Indian Spiced Onions image

Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!

Provided by CELTICFANMAN

Categories Appetizers and Snacks Spicy

Time P1DT5m

Yield 4

Number Of Ingredients 8

Ingredients

1 onion, chopped
2 teaspoons ketchup
1 teaspoon lemon juice
1 tablespoon white sugar
1 pinch salt
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh fenugreek leaves
1 teaspoon chili powder

Steps:

In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.

Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.6 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 35.7 mg, Sugar 5.5 g

INDIAN-SPICED PORK ROAST WITH ROSEMARY AND ONIONS

Indian-Spiced Pork Roast with Rosemary and Onions image

You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

Provided by Meherwan Irani

Categories Bon Appétit Roast Pork Pork Rib Rosemary Onion Cumin Paprika Christmas Christmas Eve

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 tablespoon crushed red pepper flakes
1 tablespoon paprika
3 tablespoons Diamond Crystal or 1 tablespoon plus 2 1/4 teaspoons Morton kosher salt, plus more
2 (8-bone) racks of pork (about 4 pounds each), chine bone removed, fat trimmed 1/4-inch thick, rib bones frenched
1/2 cup coarsely chopped rosemary leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 1/2 pounds medium mixed red, white, and/or yellow onions, peeled, quartered through root end
4 bay leaves
Special Equipment
A spice mill or mortar and pestle

Steps:

Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.
Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).
Let pork sit out at room temperature about 2 hours before roasting.
Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.
Place a rack in middle of oven and preheat to 500°F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10-15 minutes. Reduce oven temperature to 325°F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135°F, 60-75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20-30 minutes. Keep oven on.
Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.

Tips:

Choose the right onions: Yellow or white onions are best for this recipe, as they have a mild flavor that will allow the spices to shine through.
Slice the onions thinly: This will help them cook evenly and quickly.
Use a large skillet: This will give the onions plenty of room to spread out and cook evenly.
Don't overcrowd the pan: If you overcrowd the pan, the onions will steam instead of fry and they will not caramelize properly.
Be patient: Caramelizing onions takes time, so don't rush the process. Cook them over medium-low heat until they are golden brown and soft.
Season to taste: Once the onions are caramelized, season them with salt, pepper, and any other desired spices.

Conclusion:

Indian spiced onions are a delicious and versatile side dish that can be used in a variety of dishes. They are perfect for topping burgers, hot dogs, tacos, and sandwiches. They can also be used as a condiment for grilled meats, fish, and vegetables. No matter how you choose to use them, these onions are sure to add a burst of flavor to your meals.