Bachelor Cooking Tip:
In almost every recipe, specially Indian Cooking, You will come across the phrase fry the onions till golden Brown. Frying Onions till golden brown is a very delicate affair. It is hard to say, fry for 4-5 minutes either since I don't know what kind of flame you are using. I don't even know what kind of Cooking vessel you are using. In a thin frying pan, frying till golden is difficult and the onions just tend to get burned. Thick bottom pans are very recipe friendly, and cast iron ones are the best. The picture above is Think Aluminium Kadhai or Wok and it is also very Indian recipe friendly.
The picture was taken just before the Onions turned golden brown. Even if I say fry till golden brown, you need not wait till then. It might just get burned. This is the perfect time when you may add the crushed Ginger-garlic paste and saute before you add masalas or Tomatoes.
The significance of frying till golden brown is that it dries the onion of its sweet juice and gives a slightly seasoned taste to the curry. Burn it, and the curry gets spoiled. That is the secret to Indian cooking.. The perfect timing of frying..
The above picture will launch a thousand Indian Recipes. Good Luck.
Oh, that much onions is enough for 1 kilo meat. For the frying till golden brown, that is. If you want to add more onions, add later when you add the Meat. Add onions later for a nice gravy. Add when the meat is dry, and fry till the onions have turned to gravy.... Enjoy!!