curry base recipe | basic curry sauce | all-purpose curry base gravy

Step 1

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.

Step 2

saute on low flame until it turns aromatic.

Step 3

now add 500 grams onion, 30 grams garlic, 30 grams ginger, 1 tsp salt and saute well.

Step 4

further, add 1 kg tomato, cover and cook for 15 minutes or until it turns soft and mushy.

Step 5

cool completely and transfer to the blender.

Step 6

blend to smooth paste without adding any water. keep aside.

Step 7

firstly, in a bowl take ¼ cup cashew, ¼ cup melon seeds and soak in ½ cup hot water for 15 minutes.

Step 8

blend to smooth paste. keep aside.

Step 9

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.

Step 10

saute on low flame until the spices turn aromatic.

Step 11

now add in prepared onion tomato masala paste and mix well.

Step 12

cover and cook for 20 minutes or until oil separates. make sure to stir in between to prevent from burning.

Step 13

further add in prepared cashew melon paste and cook well.

Step 14

cook until the mixture separates the oil.

Step 15

finally, curry base is ready. cool completely and refrigerate in an airtight box for upto 10 days. you can freeze for upto a month.

Step 16

firstly, in a pan heat 1 tsp butter and saute ½ tsp cumin and 1 bay leaf.

Step 17

now add ½ onion and saute well.

Step 18

further add ½ cup peas and saute for a minute.

Step 19

add in 1 cup of prepared curry base and saute for a minute.

Step 20

now add ½ cup water and ½ tsp salt. mix well adjusting consistency as required and boil.

Step 21

further add 15 cube paneer and mix well.

Step 22

also add 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander.

Step 23

finally, enjoy matar paneer recipe with roti.

Step 24

firstly, in pan heat 3 tsp oil and saute 1 bay leaf, ½ tsp cumin.

Step 25

add ½ onion and saute well.

Step 26

also add ½ capsicum and saute until it shrinks slightly.

Step 27

further add 1 cup of prepared curry base and saute for a minute.

Step 28

now add ½ cup water and ½ tsp salt. mix well adjusting consistency as required and boil.

Step 29

further add ¼ cup cashew and mix well.

Step 30

also add 1 tbsp cream, 1 tsp kasuri methi and mix well.

Step 31

finally, enjoy kaju masala recipe with roti.