Best Curry Masala Gravy Recipes

CURRY MASALA GRAVY II image

Yield 1/2 pint

Number Of Ingredients 13

-----GRAVY BASE-----
1/2 pt Ghee OR Vegetable Oil
5 tb Garlic Puree ( 5 portions)
4 tb Ginger Puree ( 4 portions)
2 1/2 pt Onion Puree (10 portions)
1 1/2 lb Canned Tomatoes and Juices
6 tb Tomato Paste
3 ts Salt
2 tb Sugar
-----SPICES-----
4 tb Masala Mild Curry Powder
2 tb Paprika
1 1/2 tb Turmeric

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.

CURRY MASALA GRAVY III image

Number Of Ingredients 9

2 large onions cut into quarters
2 medium tomatoes cut into quarters
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1 tsp red chilli powder (reduce quantity if you want less heat)
1/2 tsp turmeric powder
3 tbsps vegetable/ canola/ sunflower cooking oil

Steps:

* Grind the onion and tomato together in a food processor till you get a smooth paste. Try not to add too much water while grinding. * Heat the cooking oil in a medium-sized, heavy-bottomed pan on a medium flame. Add the paste you just prepared. Fry for 5 minutes. * Add the ginger and garlic pastes and fry for 2 more minutes. * Now add the powdered spices and fry till the oil begins to separate from the masala. * Turn off the fire and allow the paste to cool completely (if you're not using it immediately). Put into a suitable container, label container with date and freeze. Modification: grind onion & tomato paste separately 1. Heat Oil 2. Add Zeera, allow it to crackle 3. Add oniona paste and cook till golden 4. Add tomato paste cook for another 5-6 min.... 5. Add Red chili powder, Coriander powder, turmeric, salt and garam masala 6. Cook till oil separates from the masala..."

CURRY MASALA GRAVY image

Number Of Ingredients 9

Gravy base
½ pt Ghee OR Vegetable Oil
5 tablespoon Garlic Puree ( 5 portions)
4 tablespoon Ginger Puree ( 4 portions)
2½ pt Onion Puree (10 portions)
1½ lb Canned Tomatoes and Juices
6 tablespoon Tomato Paste
3 teaspoon Salt
2 tablespoon Sugar