Curry Sauce Base
Standard base curry sauce – freezes well to then turn into any other curry sauce.
Ingredients
For the 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 cashew melon paste
- ¼ cup cashew
- ¼ cup melon seeds
- ½ cup hot water
For the base sauce
- ¼ cup oil
- 1 tsp turmeric
- 3 tbsp kashmiri red chilli powder
- 3 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
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.
Multipurpose 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.
