I was making a dish that requires the use of onion paste. Usually I'd fry the paste, but I had a bunch of other stuff that needed to be fried too, so I put that in first, and I guess by the time I added the onion paste there wasn't much oil left and it didn't get fried. Now the dish tastes too oniony, and is almost unpalatable. I thought I could fix it by boiling the hell out of it, as onion turns sweet when you boil it - it was a long shot, but I was desperate. That didn't help.
This is what I did -
Fried some ginger garlic paste, and then put in one chopped tomato. After the tomatoes softened I added the onion paste, and then some cashew paste. Maybe I put in the cashew paste too early. Anyway, that is the base of the dish. After a while I added some water and seasoned it. When I tasted it, it tasted only of onions. Nothing really helped - added more water, cooked the hell outta it.
Is there any way I can save the dish? Maybe heat up some oil in another wok and upturn the dish into it?