Everyone loves to have curry sauce. It is one of the easy to make base recipes that can be finished off with chicken, lamb, or fish and can be had with the lovely and fluffy parathas, rotis, or naan bread. It is used as a main course dish with meat, or vegetables.

Basic Indian Curry Sauce

  1. Ingredients

  • Large onion (chopped) – 1
  • Fresh ginger (minced)- 1 tablespoon
  • Garlic (minced) – 2 tablespoons
  • Tomatoes (diced)- 2 nos
  • Margarine or butter- 1 tablespoon
  • Peanut oil or cooking oil- 2 tablespoons
  • Cumin powder- 2 tablespoons
  • Turmeric powder- ¼ teaspoon
  • Cinnamon powder- 1 teaspoon
  • Black pepper powder- 1 teaspoon
  • Coriander powder-  2 tablespoons
  • Serrano chili peppers (seeded)- 2 nos
  • Cayenne pepper-  1 teaspoon
  • Water- 3 cups
  • Fresh cilantro – ½ cup
  • Whisked yogurt- 1/2 cup
  1. Preparation

  • Take a medium sized wok or kadhai and place it on the gas stove. Add margarine and oil to it and heat it on medium.
  • Add onions to the oil and sauté until it turns dark brown. It would take 10 to 15 minutes.
  • Add the ginger and the garlic to the dark brown onion and sauté for another 2 to 3 minutes.
  • Transfer the onion mixture into a food processor and make it into a smooth paste.
  • Ina large saucepan, pour the onion mixture. Add the black pepper, coriander, cumin, cayenne pepper, and cumin and cook it with the onion in low heat.
  • The mixture has to get thick and turn into a paste. You need to keep stirring regularly.
  • Puree the tomatoes, chilies, and the cilantro in the food processor and then add this to the onion mixture.
  • Cook until the moisture is off from the tomato and cilantro mixture.
  • After this, add the yogurt little by little and stir it continuously to prevent it from curdling.
  • Once again blend this whole mixture in the food processor to make it a smooth paste.
  • Transfer this smooth paste once again into the saucepan and pour water into the pan. Bring this to a boil on high heat.
  • Cover the saucepan and allow it to boil for 4 to5 minutes. Now remove the lid and reduce the heat. Cook it at low heat until the desired gravy consistency is attained. 

You just need to cook the meat or the vegetables separately. Then add the veggies or the meat to the sauce and allow it to simmer for another 3 to 4 minutes before serving it with bread.

Special Curry Sauce

  1. Ingredients

  • 2 sliced onions
  • 4 garlic cloves (chopped)
  • 2 to 3 Fresh red chilies
  • A bunch of fresh coriander leaves
  • 1 tablespoon of coriander powder
  • 2 teaspoons of turmeric powder
  • 1 ½ teaspoon of Kashmiri red chili powder
  • 1 teaspoon of garam masala powder
  • 6 tablespoons of almond powder or paste
  • 800 grams of plum tomatoes (made into a puree)
  • 1 cube of chicken stock
  • 800 grams of coconut milk
  • Water as required
  • 3 tablespoons of oil
  • 1 tablespoon of table butter
  1. Preparation

  • Take a heavy bottom wok and add oil to it. Then add the butter on medium heat.
  • Once the oil is hot, add the onions, garlic cloves, fresh chilies, and the stalk of the coriander leaves and cook until it changes color. You need to keep on siring the onion mixture.
  • After the onion is cooked, add turmeric, chili powder, coriander, and the garam masala powder and mix them well with the onions.
  • Allow it to cook for 2to 3 minutes so that the masalas coat the onions fully.
  • Add the almond powder or paste to the onion and masala mixture and cook for a minute.
  • Now add the tomato puree and the chicken cube and cook it for 2 minutes. You should make sure that the mixture is stirred continuously.
  • After this, add a cup of hot boiling water to the mixture and allow it to simmer for 4 to 5 minutes.
  • Now add the coconut milk to the onion paste and let it simmer with the lid closed for about 35 to 40 minutes. You need to occasionally take the lid off and stir the mixture.
  • The curry sauce is ready. You can add cooked chicken or vegetables to this curry and cook for another 2 minutes. Finally, garnish it with a little bit of fresh cream and finely chopped coriander leaves. 

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