Frying a ground onion paste directly in a pan and frying onions with spices before grinding them can result in different flavors and textures in your gravy. Here's a breakdown of the key differences:
Flavor: Frying a ground onion paste directly in a pan intensifies the flavor of the onions and develops a rich, caramelized taste. It can result in a deeper, more concentrated onion flavor in your gravy. On the other hand, frying onions with spices before grinding them allows the spices to infuse into the onions, creating a complex and aromatic flavor profile. The spices can enhance the overall taste of the gravy and add additional layers of flavor.
Texture: When frying a ground onion paste directly in a pan, the onions tend to break down completely and become smooth, resulting in a thicker and more homogeneous gravy. The ground paste can also help thicken the gravy naturally due to the release of the onion's natural sugars. Conversely, frying onions with spices before grinding them will yield a gravy with visible onion pieces, providing texture and a chunkier consistency.
Time and Effort: Frying a ground onion paste directly in a pan requires less preparation and can be quicker, as there is no need to chop or grind the onions separately. However, if you choose to fry onions with spices before grinding them, it will require some extra time and effort to chop the onions and grind them to the desired consistency.
Ultimately, the choice between frying a ground onion paste directly in a pan or frying onions with spices before grinding them depends on your personal preference and the desired outcome for your gravy. Both methods can result in delicious gravies with distinct flavors and textures, so you can experiment and choose the approach that best suits your taste.