Basic Curry Gravy Recipe 395 Food

INDIAN CURRY SAUCE RECIPE (ONION TOMATO BHUNA MASALA)

Steps:

• Start the instant pot in Saute(more) setting and let it heat until it displays HOT.
• Add oil, then diced onions and stir them.
• Saute the onions for about 15 minutes. You dont need to stir for the first 8-10 minutes, as the onions release water and do not stick to the pot. After 10 minutes, stir at regular intervals.
• Add ginger, garlic and green chili pepper and mix well. Saute for 5 mins, while stirring frequently.
• Add the spices. Then add tomatoes and stir well.
• Saute for about 3 minutes. We don't want to cook down the tomatoes completely, as we need the tomato liquid for pressure cooking. Scrape the bottom to make sure nothing is stuck. If needed, add 1-2 tablespoons of water and deglaze the pot.
• Press Cancel and close lid with vent in sealing position. Set the instant pot to manual or pressure cook mode for 5 minutes at high pressure.
• When the instant pot beeps, let the pressure release naturally. Open the pot and give it a good stir.
• You can leave the masala as is or blend using an immersion blender or in a standalone blender. Keep it chunky or smooth depending on your taste.
• This recipe makes about 6 cups of curry sauce.
• Use a heavy bottom deep saucepan. Add the oil and onions, and saute for about 15 minutes. Stir at regular intervals from the start on stovetop.
• Add the tomatoes and spices, and stir well. Cover and let it cook for 5 minutes, so the tomatoes soften. Then cook the masala uncovered so all the liquid dries and the masala thickens.Keep stirring at regular intervals.
• The Bhuna Masala is ready when it starts to leave oil on the sides of the pan. You can keep it as it or blend in a blender, depending on your preference.

CURRY BASE RECIPE | BASIC CURRY SAUCE | ALL-PURPOSE CURRY BASE GRAVY

Steps:

• firstly, in a large kadai heat ½ cup oil and add 1 inch cinnamon, 1 tsp cardamom, 1 tsp clove, 2 bay leaf and 1 tsp cumin.
• saute on low flame until it turns aromatic.
• now add 500 grams onion, 30 grams garlic, 30 grams ginger, 1 tsp salt and saute well.
• further, add 1 kg tomato, cover and cook for 15 minutes or until it turns soft and mushy.
• cool completely and transfer to the blender.
• blend to smooth paste without adding any water. keep aside.
• firstly, in a bowl take ¼ cup cashew, ¼ cup melon seeds and soak in ½ cup hot water for 15 minutes.
• blend to smooth paste. keep aside.
• firstly, in a large kadai heat ¼ cup oil and add 1 tsp turmeric, 3 tbsp kashmiri red chilli powder, 3 tbsp coriander powder, 1 tsp cumin powder and 1 tsp garam masala.
• saute on low flame until the spices turn aromatic.
• now add in prepared onion tomato masala paste and mix well.
• cover and cook for 20 minutes or until oil separates. make sure to stir in between to prevent from burning.
• further add in prepared cashew melon paste and cook well.
• cook until the mixture separates the oil.
• finally, curry base is ready. cool completely and refrigerate in an airtight box for upto 10 days. you can freeze for upto a month.
• firstly, in a pan heat 1 tsp butter and saute ½ tsp cumin and 1 bay leaf.
• now add ½ onion and saute well.
• further add ½ cup peas and saute for a minute.
• add in 1 cup of prepared curry base and saute for a minute.
• now add ½ cup water and ½ tsp salt. mix well adjusting consistency as required and boil.
• further add 15 cube paneer and mix well.
• also add 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander.
• finally, enjoy matar paneer recipe with roti.
• firstly, in pan heat 3 tsp oil and saute 1 bay leaf, ½ tsp cumin.
• add ½ onion and saute well.
• also add ½ capsicum and saute until it shrinks slightly.
• further add 1 cup of prepared curry base and saute for a minute.
• now add ½ cup water and ½ tsp salt. mix well adjusting consistency as required and boil.
• further add ¼ cup cashew and mix well.
• also add 1 tbsp cream, 1 tsp kasuri methi and mix well.
• finally, enjoy kaju masala recipe with roti.

CURRY BASE GRAVY

Steps:

• Chop onions, carrot, tomato, pepper, coriander, garlic, ginger and put in a pan.
• Cover with water and add salt and pepper. Bring to the boil and simmer until ingredients are soft.
• Remove from heat and add tin of tomatoes. Blend until smooth.
• Now add all spices and return to the heat. Simmer for a further 20 mins
• Your gravy base is now ready to use. The base will taste very bland as this is just a sauce base

CURRY GRAVY

Steps:

• In a skillet over medium heat, melt butter.
• Add onion and saute for about 7 minutes.
• Add in curry power and flour, stirring for 1 minute.
• Add in apples, water and bouillon and bring to boil then reduce heat to low.
• Continue to boil for about 15 minutes.
• Then transfer mixture to blender and process until smooth.
• Return to saucepan and stir in coconut milk.
• Cook stirring occasionally over medium heat.
• Pour in (grilled/baked) drippings and chopped fresh coriander.
• Bring to gentle boil then remove from heat and serve.

BASIC CURRY GRAVY RECIPE - (3.9/5)

Steps:

• Fry onion in canola oil until fragrant, add salt, ginger, and garlic. Stir for 1 to 2 minutes. Add tomatoes and a bit of water. Stir, cover, and cook until tomatoes are tender. Turn off the stove; add roasted red pepper. Puree mixture in a blender or food processor. Use for any dish, adding the spices called for in that recipe.

BASIC CURRY SAUCE

Steps:

• Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
• Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.