CURRY BASE RECIPE | BASIC CURRY SAUCE | ALL-PURPOSE CURRY BASE GRAVY
easy curry base recipe | basic curry sauce | all-purpose curry base gravy
Provided by HEBBARS KITCHEN
Categories curry
Time 1h10m
Number Of Ingredients 41
Steps:
- firstly, in a large kadai heat ½ cup oil and add 1 inch cinnamon, 1 tsp cardamom, 1 tsp clove, 2 bay leaf and 1 tsp cumin.
- saute on low flame until it turns aromatic.
- now add 500 grams onion, 30 grams garlic, 30 grams ginger, 1 tsp salt and saute well.
- further, add 1 kg tomato, cover and cook for 15 minutes or until it turns soft and mushy.
- cool completely and transfer to the blender.
- blend to smooth paste without adding any water. keep aside.
- firstly, in a bowl take ¼ cup cashew, ¼ cup melon seeds and soak in ½ cup hot water for 15 minutes.
- blend to smooth paste. keep aside.
- firstly, in a large kadai heat ¼ cup oil and add 1 tsp turmeric, 3 tbsp kashmiri red chilli powder, 3 tbsp coriander powder, 1 tsp cumin powder and 1 tsp garam masala.
- saute on low flame until the spices turn aromatic.
- now add in prepared onion tomato masala paste and mix well.
- cover and cook for 20 minutes or until oil separates. make sure to stir in between to prevent from burning.
- further add in prepared cashew melon paste and cook well.
- cook until the mixture separates the oil.
- finally, curry base is ready. cool completely and refrigerate in an airtight box for upto 10 days. you can freeze for upto a month.
- firstly, in a pan heat 1 tsp butter and saute ½ tsp cumin and 1 bay leaf.
- now add ½ onion and saute well.
- further add ½ cup peas and saute for a minute.
- add in 1 cup of prepared curry base and saute for a minute.
- now add ½ cup water and ½ tsp salt. mix well adjusting consistency as required and boil.
- further add 15 cube paneer and mix well.
- also add 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander.
- finally, enjoy matar paneer recipe with roti.
- firstly, in pan heat 3 tsp oil and saute 1 bay leaf, ½ tsp cumin.
- add ½ onion and saute well.
- also add ½ capsicum and saute until it shrinks slightly.
- further add 1 cup of prepared curry base and saute for a minute.
- now add ½ cup water and ½ tsp salt. mix well adjusting consistency as required and boil.
- further add ¼ cup cashew and mix well.
- also add 1 tbsp cream, 1 tsp kasuri methi and mix well.
- finally, enjoy kaju masala recipe with roti.
Nutrition Facts : Calories 354 kcal, Carbohydrate 22 g, Protein 6 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 606 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
CURRY BASE GRAVY
Indian takeaway style curry base
Provided by danmac28177
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Chop onions, carrot, tomato, pepper, coriander, garlic, ginger and put in a pan.
- Cover with water and add salt and pepper. Bring to the boil and simmer until ingredients are soft.
- Remove from heat and add tin of tomatoes. Blend until smooth.
- Now add all spices and return to the heat. Simmer for a further 20 mins
- Your gravy base is now ready to use. The base will taste very bland as this is just a sauce base
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