Curry Base Recipe | Master Curry Sauce
Makes 8 cups
| prepGrind 1 kg tomatoes to a smooth paste | |||||||||||
| 120 ml oil | Toast whole spices in oil, low heat | Sauté ginger-garlic until fragrant | Sauté onions until golden brown | Mix dry spices with water, add to onions | Cook until oil separates from sides | Add tomato paste, cook until combined | Add salt, cook until combined | Cover, cook until oil separates | Add cashew paste, cook until combined | Cook until oil separates | Stir in kasuri methi, cool & store |
| 4 bay leaves | |||||||||||
| 2 cinnamon sticks | |||||||||||
| 1 tsp cloves | |||||||||||
| 2 black cardamom pods | |||||||||||
| 1/2 javitri (mace) | |||||||||||
| 1 tsp cumin seeds | |||||||||||
| 2 tbsp ginger-garlic, chopped | |||||||||||
| 5 onions, finely chopped | |||||||||||
| 1 tsp turmeric | |||||||||||
| 1 1/2 tbsp chilli powder | |||||||||||
| 1 tsp coriander powder | |||||||||||
| 1/2 tbsp garam masala | |||||||||||
| 120 ml water | |||||||||||
| 1 kg / 1000 g tomato paste | |||||||||||
| 2 tbsp salt | |||||||||||
| 240 ml cashew paste | |||||||||||
| 2 tbsp kasuri methi, crushed | |||||||||||
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