Curry Base Recipe | Master Curry Sauce
Curry Base Recipe | Master Curry Sauce | All-Purpose Curry Base Gravy
Servings 8 cup
Calories 278kcal
Ingredients
- 1 kg tomato
- ½ cup oil
- 4 bay leaf
- 2 cinnamon
- 1 tsp cloves
- 2 pods black cardamom
- ½ javetri
- 1 tsp cumin
- 2 tbsp ginger garlic chopped
- 5 onion finely chopped
- 2 tbsp salt
- 1 cup cashew paste
- 2 tbsp kasuri methi crushed
For masala paste:
- 1 tsp tumeric
- 1½ tbsp chilli powder
- 1 tsp coriander powder
- ½ tbsp garam masala
- ½ cup water
Instructions
- Firstly, grind 1 kg of tomatoes to a smooth paste and keep aside.
- In a small bowl, take 1 tsp tumeric, 1½ tbsp chilli powder, 1 tsp coriander powder, ½ tbsp garam masala.
- Prepare a smooth paste by adding ½ cup of water. Keep aside.
- In a large kadai, heat ½ cup oil. Add 4 bay leaf, 2 cinnamon, 1 tsp cloves, 2 pods black cardamom, ½ javetri and 1 tsp cumin. Sauté on a low flame till the spices turn aromatic.
- Add 2 tbsp of ginger-garlic and sauté well.
- Now add 5 onions and sauté until golden brown.
- Further, keep the flame on low and add the prepared masala paste, stirring until well combined.
- Cook till the oil separates from the sides.
- Add the tomato puree and cook until well combined.
- Also, add 2 tbsp of salt and cook until well combined. Be careful as the base starts to splutter.
- Cover and cook till the oil separates.
- Now add 1 cup of cashew paste and cook until well combined. Continue cooking until the oil separates.
- Add 2 tbsp kasuri methi and mix well.
- Finally, store Gravy Base in an airtight container and refrigerate for up to 3 months.
Nutrition
Calories: 278kcal | Carbohydrates: 19g | Protein: 5g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 1783mg | Potassium: 558mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1496IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 2mg