Simple Curry Base Recipe Do you make curries at home, only to find that they’re nothing like the ones you order at your favorite restaurant? Most traditional Indian cooks would not make so much gravy at one time…or freeze it. In fact, In India they don’t freeze much of anything. Usually this recipe works for busy or tired and just don’t feel like cooking much people.
This is a really easy method; the curry is flavorful…but not spiced too heavily. After all, you want to use this simple gravy to make anything from Chicken Tikka Masala to Vegetable Korma. It can be used with veggies, chicken, and lamb.
Regional Dish: North India
Cuisine Style: North India| Cooking Time 60 mins | Take it with rice/ roti| Type Curry base| Shelf Life : 10 days| Quantity : 12 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (100Kcal), Carbohydrates (18g), Protein (1g), Fat (4g)
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon coriander (seeds)
- 1 tablespoon fenugreek seeds
- 1 tablespoon paprika (this is not hot, it mostly just gives color)
- 1 small 1″ piece of cinnamon
- 3 cloves
- 1/4 tsp. ground nutmeg (optional)
- 2 green Cardamom pods- crushed
- 1 large bay leaf
- 10 medium onions sliced
- 1 carrot – peeled and chopped (use 2 if you want!)
- 1 red bell pepper, sliced
- 12 large cloves of garlic, finely minced
- 2 inch piece of fresh ginger, minced
- 2 cups chopped tomatoes
- 2 1/2 cups water
- 2 tbsp. vegetable oil
- 4 tbsp. ghee
- salt/pepper to taste
- Heat oil and ghee in a large pan, over medium high heat. Once it’s nice and hot, toss in your masala mix. Fry the spices being careful nothing burns. Stir around a while until everything is nice and fragrant and no longer raw.
- Add the ginger and garlic. Stir-fry for a minute or so, just until it lets off a nice smell. Add the onions. Mix everything together really well so that the onions are covered with the masala.
- Pour all the gravy back into the pan and simmer for about 15 to 20 more minutes. You can taste the gravy—it’ll be a little bland will desperately need salt. Fear not! This under-seasoned gravy will go on to become many, many great curries!
- Once you’ve let everything cool for a while, pour it into containers to freeze/use. You can keep it in your fridge for a few days, but any longer you should freeze it.
- Note: We can adjust salt and chili according to recipe.
- While the onions cook down, slice the red bell pepper and grate the carrot. Once the onions have gone soft and translucent, add the bell pepper and carrot.
- Cook the vegetables until they go soft. Once the vegetables have softened properly, add the tomatoes and water to the mixture. Stir everything together, mixing well.
- Bring the mixture to a boil. Reduce heat, cover, and simmer for about a half hour. Once it’s well cooked and all the flavors have had a little time to mingle, pull out your blender. Working in batches, blend the mixture into smooth, creamy looking gravy.
Variations: Add cabbage.
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