Best Curry Base Gravy Recipes

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 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.

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