Curry Base Recipe | Master Curry Sauce

Ingredients

• 1 kg tomato
• ½ cup oil
• 4 bay leaf
• 2 cinnamon
• 1 tsp cloves
• 2 pods black cardamom
• ½ javetri
• 1 tsp cumin
• 2 tbsp ginger garlic, chopped
• 5 onion, finely chopped
• 2 tbsp salt
• 1 cup cashew paste
• 2 tbsp kasuri methi, crushed

For masala paste:

• 1 tsp tumeric
• 1½ tbsp chilli powder
• 1 tsp coriander powder
• ½ tbsp garam masala
• ½ cup water

Steps

1. Grind the tomatoes, using 1 kg, into a smooth paste and leave aside.
2. Put the masala ingredients in a small bowl: 1 tsp tumeric, 1½ tbsp chilli powder, 1 tsp coriander powder and ½ tbsp garam masala.
3. Add ½ cup water to form a smooth paste, then leave it aside.
4. Heat ½ cup oil in a large kadai, then add 4 bay leaf, 2 cinnamon, 1 tsp cloves, 2 pods black cardamom, ½ javetri and 1 tsp cumin. Saute over a low flame until aromatic.
5. After adding 2 tbsp ginger-garlic, saute it well.
6. Put 5 onions into the mixture, then saute them to a golden brown.
7. Keep the flame low as you add the prepared masala paste, stirring to combine it well.
8. Continue cooking until the oil has separated from the sides.
9. Once the tomato puree is added, cook the mixture until well combined.
10. Add 2 tbsp salt and cook until well combined, taking care as the base begins to splutter.
11. Cover the base and continue cooking to the point where the oil separates.
12. Add 1 cup cashew paste and cook until thoroughly combined, then continue cooking until the oil separates.
13. Add kasuri methi (2 tbsp) to the base, mixing it in thoroughly.
14. Transfer the gravy base to an airtight container and refrigerate for up to 3 months.