How To Make Indian Restaurant Curry Sauce

Name: How To Make Indian Restaurant Curry Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 10 large cooking onions – finely sliced; 250ml vegetable oil; 9 tablespoons garlic/ginger paste (equal amounts garlic and ginger blended into a paste with a little water.); 1 carrot - peeled and chopped; ¼ head of cabbage - chopped; 1 red capsicum (bell pepper) - diced; 1 green capsicum (bell pepper) - diced; water; 400ml (14 US fluid ounces ) chopped tomatoes; 4 tablespoons ghee (clarified butter); 1 tablespoon garam masala powder; 1 tablespoon cumin powder; 1 tablespoon coriander powder; 1 tablespoon fenugreek powder; 1 tablespoon smoked paprika; 1 tablespoon turmeric; Salt and pepper to taste (I usually leave this out and simply add it to the final dish)

Instructions

Prep:20minCook:1h

Take some time to make this base curry sauce. Once it's made and you have it on hand, you can whip up all your favourite curry house style curries in minutes! From the mildest korma to the spiciest phaal, this is the base you need to make them just like you get at Indian restaurants.

Updated at: Thu, 21 Nov 2024 12:27:28 GMT