Curry Base Gravy Recipes

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CURRY BASE RECIPE | BASIC CURRY SAUCE | ALL-PURPOSE CURRY BASE GRAVY



curry base recipe | basic curry sauce | all-purpose curry base gravy image

easy curry base recipe | basic curry sauce | all-purpose curry base gravy

Provided by HEBBARS KITCHEN

Categories     curry

Time 1h10m

Number Of Ingredients 41

½ cup oil
1 inch cinnamon
1 tsp cardamom
1 tsp clove
2 bay leaf
1 tsp cumin
500 grams onion (sliced)
30 grams garlic
30 grams ginger
1 tsp salt
1 kg tomato (sliced)
¼ cup oil
1 tsp turmeric
3 tbsp kashmiri red chilli powder
3 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala
¼ cup cashew
¼ cup melon seeds
½ cup hot water
1 tsp butter
½ tsp cumin
1 bay leaf
½ onion (finely chopped)
½ cup peas / matar (boiled or frozen)
½ cup water
½ tsp salt
15 cube paneer / cottage cheese (fried)
1 tsp kasuri methi (crushed)
¼ tsp garam masala
2 tbsp coriander (finely chopped)
3 tsp oil
1 bay leaf
½ tsp cumin
½ onion (finely chopped)
½ capsicum (sliced)
½ cup water
½ tsp salt
¼ cup cashew (fried)
1 tbsp cream
1 tsp kasuri methi (crushed)

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



Curry base gravy image

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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