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Curry Base Recipe

Time and servings

Nutrition

Per cup.

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About

The Curry Base Recipe serves as a master sauce that dramatically simplifies daily cooking for every home and professional cook alike. Just one base can make dificultly of cooking up to fifty different North Indian curries disappear! Thousands of cooks already appreciate its ability to come to the rescue when cooking simple, Punjabi, paneer, and meat-based curries. The sauce is perfect for people who operate on a clock, as it shortcuts daily preparation. Once it’s made, it allows high-quality curries to be finished in just a few minutes. The balance of taste is retained because the spices cook slowly and uniformly. To many kitchens, it is a source of a consistent flavour. Thus, the dishes are always reliable and restaurant-like. This versatile curry base can cater to a variety of taste preferences. As suggested, you may add cream, butter, or milk to increase the richness. Extra spices or gravies can turn it into dhaba-style or restaurant-style dishes. When properly stored, the sauce can last in the refrigerator for several months. You only need to make it once and then reuse it anytime you want. Just a simple scoop can be the beginning of a complete curry. Different vegetables or proteins can easily mix with this base. Families can have different meals without having to go through the long cooking process again. To sum it up, the recipe is a great time-saver and, at the same time, provides depth and comfort. Fun Fact:
Many professional restaurant kitchens prepare curry-based gravies in bulk early in the morning and use the same base to serve dozens of different curries throughout the day.

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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)

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For masala paste:

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

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Instructions

  1. Firstly, grind 1 kg of tomatoes to a smooth paste and keep aside.
  2. In a small bowl, take 1 tsp tumeric, 1½ tbsp chilli powder, 1 tsp coriander powder, ½ tbsp garam masala.
  3. Prepare a smooth paste by adding ½ cup of water. Keep aside.
  4. In a large kadai, heat ½ cup oil. Add 4 bay leaf, 2 cinnamon, 1 tsp cloves, 2 pods black cardamom, ½ javetri and 1 tsp cumin. Sauté on a low flame till the spices turn aromatic.
  5. Add 2 tbsp of ginger-garlic and sauté well.
  6. Now add 5 onions and sauté until golden brown.
  7. Further, keep the flame on low and add the prepared masala paste, stirring until well combined.
  8. Cook till the oil separates from the sides.
  9. Add the tomato puree and cook until well combined.
  10. Also, add 2 tbsp of salt and cook until well combined. Be careful as the base starts to splutter.
  11. Cover and cook till the oil separates.
  12. Now add 1 cup of cashew paste and cook until well combined. Continue cooking until the oil separates.
  13. Add 2 tbsp kasuri methi and mix well.
  14. Finally, store Gravy Base in an airtight container and refrigerate for up to 3 months.

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Step-by-step

1
Firstly, grind 1 kg of tomatoes to a smooth paste and keep aside.
2
In a small bowl, take 1 tsp tumeric, 1½ tbsp chilli powder, 1 tsp coriander powder, ½ tbsp garam masala.
3
Prepare a smooth paste by adding ½ cup of water. Keep aside.
4
In a large kadai, heat ½ cup oil. Add 4 bay leaf, 2 cinnamon, 1 tsp cloves, 2 pods black cardamom, ½ javetri and 1 tsp cumin. Sauté on a low flame till the spices turn aromatic. Add 2 tbsp of ginger-garlic and sauté well.
5
Now add 5 onions and sauté until golden brown.
6
Further, keep the flame on low and add the prepared masala paste, stirring until well combined.
7
Cook till the oil separates from the sides.
8
Add the tomato puree and cook until well combined.
9
Also, add 2 tbsp of salt and cook until well combined. Be careful as the base starts to splutter.
10
Cover and cook till the oil separates.
11
Now add 1 cup of cashew paste and cook until well combined. Continue cooking until the oil separates.
12
Add 2 tbsp kasuri methi and mix well.
13
Finally, store Gravy Base in an airtight container and refrigerate for up to 3 months.Master Curry Sauce

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Video

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Tips

The Master Curry Base Recipe serves as a master sauce that supports quick, flavourful cooking. It helps prepare a wide range of restaurant-style curries with minimal effort.
  1. Cook It Patiently: Allow the onions to soften and turn golden. Slow cooking builds depth and sweetness in the base.
  2. Spice Balance: Add ground spices in stages. Controlled seasoning keeps the gravy versatile for many curries.
  3. Ripe Tomatoes: Choose well-ripened tomatoes or puree. Rich tomatoes give the sauce body and colour.
  4. Rest Properly: Let the curry base cool completely. Proper cooling improves shelf life in the refrigerator.
  5. Portion Wisely: Store the gravy in small portions. Easy scooping makes quick meal preparation later easier.

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FAQ

Cool the gravy completely and store it in an airtight container. Refrigerate it and use a clean, dry spoon every time you scoop.
Store it in the refrigerator for up to one week for best freshness. Freeze portions for longer storage.
Heat a scoop of the base with water or stock and add spices as needed. Add paneer cubes and simmer for a few minutes.
Stir in cream, butter, or cashew paste after reheating the base. Simmer briefly to blend the richness into the sauce.
Cook the onions until well browned, then sauté the spice mix until aromatic. Simmer the gravy until the oil separates slightly.

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Notes

  • Firstly, add a generous amount of oil as it acts as a preservative.
  • Additionally, you can replace cashew nuts with melon seeds. However, melon seeds are less expensive compared to cashews.
  • Also, make sure to cook the masala paste really well. Else the base does not last long.
  • Finally, onion tomato paste can be filtered through a sieve to yield a silky-smooth Curry Base.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/curry-base-recipe-basic-curry-sauce/