Curry Base Recipe | Master Curry Sauce

Makes 8 cups

prepGrind 1 kg tomatoes to a smooth paste
1/2 cup / 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
1/2 cup / 120 ml water
1 kg / 1000 g tomato paste
2 tbsp salt
1 cup / 240 ml cashew paste
2 tbsp kasuri methi, crushed

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