Creamy Indian Curry Sauce Recipe Recipe For Deviled

CURRY SAUCE

Steps:

• Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
• Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

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.

DEVILED SAUCE

Steps:

• Combine all ingredients in a saucepan, bring to the boil and simmer for 2 minutes.
• Pour into a jug to serve over your desired meat.