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curry base recipe
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4.98 from 259 votes

curry base recipe | basic curry sauce | all-purpose curry base gravy

easy curry base recipe | basic curry sauce | all-purpose curry base gravy
Course curry
Cuisine north indian
Keyword curry base recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 cup
Calories 354kcal
Author HEBBARS KITCHEN

Ingredients

for onion tomato paste:

  • ½ cup oil
  • 1 inch cinnamon
  • 1 tsp cardamom
  • 1 tsp clove
  • 2 bay leaf
  • 1 tsp cumin
  • 500 grams onion sliced
  • 30 grams garlic
  • 30 grams ginger
  • 1 tsp salt
  • 1 kg tomato sliced

for base:

  • ¼ cup oil
  • 1 tsp turmeric
  • 3 tbsp kashmiri red chilli powder
  • 3 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala

for cashew melon paste:

  • ¼ cup cashew
  • ¼ cup melon seeds
  • ½ cup hot water

for matar paneer:

  • 1 tsp butter
  • ½ tsp cumin
  • 1 bay leaf
  • ½ onion finely chopped
  • ½ cup peas / matar boiled or frozen
  • ½ cup water
  • ½ tsp salt
  • 15 cube paneer / cottage cheese fried
  • 1 tsp kasuri methi crushed
  • ¼ tsp garam masala
  • 2 tbsp coriander finely chopped

for kaju masala:

  • 3 tsp oil
  • 1 bay leaf
  • ½ tsp cumin
  • ½ onion finely chopped
  • ½ capsicum sliced
  • ½ cup water
  • ½ tsp salt
  • ¼ cup cashew fried
  • 1 tbsp cream
  • 1 tsp kasuri methi crushed

Instructions

onion tomato paste preparation:

  • 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.

cashew melon paste preparation:

  • 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.

mulitpurpose base preparation:

  • 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.

matar paneer preparation using curry base:

  • 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.

kaju masala preparation using curry base:

  • 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.

Nutrition

Calories: 354kcal | Carbohydrates: 22g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 606mg | Potassium: 647mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2669IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 3mg