Best Curry Masala Gravy Ii Recipes

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.

EASY INDIAN GRAVY

Steps:

• Gather the ingredients.
• Grind the onion and tomato together in a food processor until you get a smooth paste. Add water if it is too thick and not processing well, but try not to add too much water while grinding.
• Heat the cooking oil in a medium-sized, heavy-bottomed pan over medium heat. Add the paste you just prepared. Fry for 5 minutes.
• Add the garlic and ginger pastes and fry for 2 more minutes.
• Add the powdered spices and fry until the oil begins to separate from the masala.
• Turn off the heat and allow the paste to cool completely if you're not using it immediately. Put into a container with a tight-fitting lid, label container with date and freeze.

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 MASALA GRAVY II

Steps:

• 1. Mix the spices with water to make a paste the consistency of catsup. Let it stand. 2. Heat 5 to 6 tablespoons of oil in a 6-8 pint sauepan. Stir-fry the garlic puree for 30 seconds, then add the ginger puree and cook for another 30 seconds. Add 5 to 6 more tablespoons of oil and when hot addthe spice mixture and stir-fry for another 30 seconds. Add the remaining oil and the onion puree and stir-fry gently for about 10 minutes. 3. Puree the canned tomatoes in a blender then add with the tomato paste to the pan. Mix in well and add enough water to get a medium thick soup consistency. Add sugar and salt to taste. 4. Simmer gently for at least 30 minutes and at most 1 hour. Reduce to a thickish but easily pourable applesauce texture. If it starts to get too dry add a little water. 5. Separate into 10 equal portion and freeze in small freezer containers. Substitute this curry gravy for the individual garlic, ginger and onion purees in many recipes. This is just a mild base to which you can add spices as required.