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Indian onion salad in clear bowl from above
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5 from 3 votes

Indian(ish) onion salad

A great match for tandoori chicken, with popadums, as a condiment with biryani or in a roti sandwich.
Prep Time15 minutes
Resting Time1 hour
Course: condiment
Cuisine: Indian
Keyword: indian onion salad, laacha pyaaz
Servings: 12
Calories: 46kcal
Author: romain | glebekitchen

Ingredients

  • 1 Large red onion thinly sliced (10 ounces or around 300 grams)
  • 2 green chilies seeded and finely chopped
  • 1/3 cup cilantro minced
  • 1 tsp cumin powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp kosher salt less if using fine table salt
  • 1/2 tsp ground pepper
  • 1/4 cup vegetable oil any neutral oil (canola etc)
  • 1/2 lemon juiced
US Customary - Metric

Instructions

  • Slice the onions. Thin. I mean like 1/16 of an inch. 1/8 at the outside. This is the hardest part. A sharp knife helps a lot here.
  • De-flame the onions. Place the onions in a sieve and run under cold water for 15 seconds. This makes a huge difference. Takes the bite right out of the onions. Kind of magic. Don’t skip this step. Do this when you make pico too.
  • In a bowl large enough to hold all the ingredients combine everything (onions, chilies, cilantro, cumin, Kashmiri chili powder, salt, pepper, neutral oil and lemon juice) and mix thoroughly to combine. Tongs are perfect for this. Tongs are perfect for a lot of things. Get a good set of tongs. Your life will be better for it.
  • Let stand for an hour at room temperature. This lets the onions soften and everything come together. It winds up sort of like pickled onions from a texture perspective.
  • Taste and adjust salt and lemon. Make some chicken tikka and smile.

Nutrition

Calories: 46kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 220mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.2mg