Curry Gravy Recipes

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

CURRY GRAVY RECIPE FROM THE CURRY GUY COOKBOOK

Steps:

• Place the onions in a 3-litre (3 US quart) stockpot over medium heat and add the salt and oil. Give it a goodstir and then add the remaining vegetable and just enough water to cover.
• You will be simmering this for some time so do not fill the pan to the rim. The water level should be about 5cm (2 inches) from the top.
• Bring to a simmer and then reduce the heat to low and simmer gently, covered for about 45 minutes.
• After 45 minutes, your vegetables will be much softer and the liquid will have reduced some. Add the remaining ingredients and top up with water so that the water level is again about 5cm (2 inches) from the top. Take this as aguide. If you don't need to add water at this time, you don't need to.
• Continue simmering for another 30 minutes. When the oil rises to the top and your veggies good and soft, you're ready to blend. Carefully skim the seasoned oil off the top for use in your curries or just leave it in the sauceif you like.
• Using a hand-held blender, blend for about 4 minutes until the sauce is super smooth, with no chunks and not at all grainy. This step can be done in batches in a blender. If you have a good blender, you might not need to blendas long to achieve that smooth consistency.
• At this stage, the blended sauce might be quite thick. Add water until the sauce is about the same consistency as full fat milk or single cream. Sometimes I need to pour the sauce into a larger bowl to do this.
• Use immediately or store in the fridge for up to 3 days or freeze in small portions of between 500ml (2 cups) or 750ml (3 cups) for use later. The sauce can be frozen for up to three months.

BASIC CURRY GRAVY RECIPE - (3.9/5)

Steps:

• Fry onion in canola oil until fragrant, add salt, ginger, and garlic. Stir for 1 to 2 minutes. Add tomatoes and a bit of water. Stir, cover, and cook until tomatoes are tender. Turn off the stove; add roasted red pepper. Puree mixture in a blender or food processor. Use for any dish, adding the spices called for in that recipe.

THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME

Steps:

• In a large saucepan, add the oil and fry the onions until cooked.
• Add the garlic, ginger, turmeric, garam masala, fenugreek, coriander and cumin, and allow to fry for a minute or so to release the aromatics.
• Add the peppers, carrots, celery and salt, then cover with the water.
• Bring to a boil and then reduce to a simmer for approx. 1 hour, making sure all the vegetables are very soft.
• Liquidize the mixture with a hand blender or food processor.
• Re-add the mixture to the pan and cook for another 10 mins.
• Allow the gravy to cool and then pour into 500ml (pint) freezer bags.
• The curry base will keep for months in the freezer until needed.

CURRY CHICKEN IN GRAVY

Steps:

• Wash chicken.
• In a medium bowl combine flour and 2 Tablespoons of curry powder; mix well.
• Coat chicken well with flour mixture.
• In a large fry pan or cast iron pan melt butter on a medium heat. Do not burn butter.
• When butter is hot add chicken to pan giving plenty room to turn chick easily.
• After chicken is added to pan turn heat to medium high.
• Fry chicken til done (about 20 minutes) flipping every 5 minutes.
• When chicken is done remove chicken to large bowl or serving plate turn heat to low.
• In a large bowl combine soup, milk and 1 Tablespoon of curry powder mix well.
• Add soup to pan with chicken drippings; stir well and warm through.
• Pour soup over chicken. I pour half the soup over the the chicken and save the other half for gravy for the whipped potatoes.
• Serve hot. ENJOY.

HOW TO MAKE INDIAN RESTAURANT CURRY SAUCE

Steps:

• Pour the oil into a large heavy bottomed saucepan and heat over medium high heat until bubbling.
• Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
• Add the capsicums (bell peppers), carrot and cabbage and stir to combine.
• Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric.
• Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.
• After 30 minutes, remove the mixture from the heat and allow to cool slightly.
• Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about three minutes per batch. If you have a hand held blender, this stage will be much easier.
• Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric.
• Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
• Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
• Use immediately or store in the fridge for up to three days or freeze in 750ml (3 cups) portions for up to three months.

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

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.

CURRY GRAVY

Steps:

• In a skillet over medium heat, melt butter.
• Add onion and saute for about 7 minutes.
• Add in curry power and flour, stirring for 1 minute.
• Add in apples, water and bouillon and bring to boil then reduce heat to low.
• Continue to boil for about 15 minutes.
• Then transfer mixture to blender and process until smooth.
• Return to saucepan and stir in coconut milk.
• Cook stirring occasionally over medium heat.
• Pour in (grilled/baked) drippings and chopped fresh coriander.
• Bring to gentle boil then remove from heat and serve.

CURRY BASE GRAVY

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