CURRY BASE RECIPE | BASIC CURRY SAUCE | ALL-PURPOSE CURRY BASE GRAVY
easy curry base recipe | basic curry sauce | all-purpose curry base gravy
Provided by HEBBARS KITCHEN
Categories curry
Time 1h10m
Number Of Ingredients 41
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.
Nutrition Facts : Calories 354 kcal, Carbohydrate 22 g, Protein 6 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 606 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
CURRY GRAVY RECIPE FROM THE CURRY GUY COOKBOOK
Steps:
- Place the onions in a 3-litre (3 US quart) stockpot over medium heat and add the salt and oil. Give it a goodstir and then add the remaining vegetable and just enough water to cover.
- You will be simmering this for some time so do not fill the pan to the rim. The water level should be about 5cm (2 inches) from the top.
- Bring to a simmer and then reduce the heat to low and simmer gently, covered for about 45 minutes.
- After 45 minutes, your vegetables will be much softer and the liquid will have reduced some. Add the remaining ingredients and top up with water so that the water level is again about 5cm (2 inches) from the top. Take this as aguide. If you don't need to add water at this time, you don't need to.
- Continue simmering for another 30 minutes. When the oil rises to the top and your veggies good and soft, you're ready to blend. Carefully skim the seasoned oil off the top for use in your curries or just leave it in the sauceif you like.
- Using a hand-held blender, blend for about 4 minutes until the sauce is super smooth, with no chunks and not at all grainy. This step can be done in batches in a blender. If you have a good blender, you might not need to blendas long to achieve that smooth consistency.
- At this stage, the blended sauce might be quite thick. Add water until the sauce is about the same consistency as full fat milk or single cream. Sometimes I need to pour the sauce into a larger bowl to do this.
- Use immediately or store in the fridge for up to 3 days or freeze in small portions of between 500ml (2 cups) or 750ml (3 cups) for use later. The sauce can be frozen for up to three months.
BASIC CURRY GRAVY RECIPE - (3.9/5)
Provided by Hester
Number Of Ingredients 8
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.
AUTHENTIC KARAHI CURRY (WITH BASE SAUCE)
Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients, this is honestly better that what you get from most Indian restaurants.
Provided by John-louvolite
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Cook Chicken, or other meat.
- You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic. Once cooked set the pre-cooked meat aside.
- Base Sauce.
- Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
- After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
- Spice Mix.
- While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
- The Curry.
- Heat oil to medium heat, and fry garlic and ginger for about 2 - 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
- Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
- Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
- Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
- Let simmer for at least 20 mins but can be left for hours.
- 5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.
Nutrition Facts : Calories 609.1, Fat 47, SaturatedFat 9.1, Cholesterol 93.9, Sodium 982.8, Carbohydrate 21.7, Fiber 3.6, Sugar 9.5, Protein 26.4
CURRY BASE GRAVY
Indian takeaway style curry base
Provided by danmac28177
Time 1h
Yield Serves 6
Number Of Ingredients 0
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
Make and share this Curry Gravy recipe from Food.com.
Provided by luciana
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
More about "curry base gravy recipes"
CURRY BASE SAUCE | JAMIE OLIVER RECIPES
From jamieoliver.com
19 BEST INDIAN CHICKEN CURRY RECIPES | CHICKEN GRAVY …
From food.ndtv.com
LEARN TO MAKE INDIAN CURRY BASE SAUCE FROM SCRATCH
From greedygourmet.com
HOTEL STYLE INDIAN CURRY GRAVY - GLEBE KITCHEN
From glebekitchen.com
INDIAN RESTAURANT CURRY BASE - GLEBE KITCHEN
From glebekitchen.com
ALL-PURPOSE CURRY BASE GRAVY | BASIC CURRY SAUCE | RED …
From nehascookbook.com
BEEF CURRY RECIPE, BEEF GRAVY - YUMMY INDIAN KITCHEN
From yummyindiankitchen.com
CURRY BASE (INDIAN BASE GRAVY) - THE CURRY KID
From thecurrykid.co.uk
HOW TO USE CURRY BASE GRAVY | 6 EASY STEPS - CURRYSPY
From curryspy.com
- Dilute your Base Gravy… This is the biggest mistake beginners make, not diluting the curry base enough. Base gravy starts off kind of thick. We want to water it down until it is about the same consistency as milk.
- Bring your Base Gravy to a Simmer. Take a small saucepan and add your diluted gravy. Place it on medium heat, and give it the occasional stir. You don’t want it to boil.
- Cooking your Curry Using Base Gravy. I’m not going to give a specific recipe here. But let’s say we were using chicken and a simple spice powder mix…
- Add Your Base Gravy One Cup at a Time. If you want to know what is the secret to a good curry, this is it… Right here… You add the hot curry base a cup at a time, letting it simmer down and thicken in the pan before adding the next.
- Scrape in the Edges. Here’s another great tip when using BIR base sauce. You’ll notice around the edges of your pan, there is a dry crust of spice and sauce.
- Don’t Go Too Thick! While I would suggest cooking your curry down to the right consistency, I’ve tried a few different experiments… Here’s what I say…
CURRY BASE GRAVY (SAUCE) - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (8)Calories 50 per servingCategory Sauces
CURRY BASE SAUCE - SPLASH OF TASTE - VEGETARIAN RECIPES
From splashoftaste.com
HOW TO MAKE A BASE GRAVY INDIAN RESTAURANT STYLE - YOUTUBE
From youtube.com
ONE CURRY BASE - 20 PLUS INDIAN CURRY RECIPES - YOUTUBE
From youtube.com
HOW TO MAKE AN EASY CURRY BASE • FROM COOK TO CHEF
From fromcooktochef.com
CURRY BASE GRAVY | HINT OF HELEN
From hintofhelen.com
BASE CURRY SAUCE (LARGE BATCH) RECIPE FROM THE CURRY GUY BY
From cooked.com
THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME
From wearenotfoodies.com
BASA FISH (FILLET)CURRY/GRAVY RECIPE/INDIAN GRAVY
From foodnewsnews.com
CURRY SAUCE RECIPE – THE BASE GRAVY FOR ALL YOUR CURRY NEEDS
From asiankitchenrecipes.com
CURRY WITHOUT ONION AND GARLIC RECIPE | ALL PURPOSE CURRY BASE
From hebbarskitchen.com
14 AL’S CURRY BASE GRAVY **** IDEAS | CURRY RECIPES, INDIAN COOKING ...
From pinterest.ca
BASE GRAVY RECIPE - MISTY RICARDO CURRY KITCHEN
From mistyricardo.com
QUICK CURRY BASE SAUCE | MAKE UNLIMITED CURRIES! (UPDATED)
From curryspy.com
BASE CURRY GRAVY RECIPE FROM THE CURRY GUY COOKBOOK
From pinterest.ca
CURRY BASE GRAVY | RECIPE CART
From getrecipecart.com
CURRY BASE RECIPE | BASIC CURRY SAUCE | ALL-PURPOSE CURRY BASE GRAVY ...
From in.pinterest.com
QUICK & EASY BASE GRAVY RECIPE (30 MIN) - MISTY RICARDO CURRY …
From mistyricardo.com
BASIC CURRY GRAVY – BHAVNA’S KITCHEN & LIVING
From bhavnaskitchen.com
HOW TO COOK… BASE CURRY SAUCE – ROYAL CURRY CLUB
From royalcurryclub.co.uk
HOW TO MAKE A CURRY BASE - BBC FOOD
From bbc.co.uk
GOOD CURRY BASE FOR AUTHENTIC CURRIES - LINDYRECIPE
From lindyrecipe.com
BASE CURRY GRAVY RECIPE FROM THE CURRY GUY COOKBOOK
From pinterest.com
CURRY BASE GRAVY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CURRY BASE GRAVY RECIPE BY PATRICK - COOKPAD
From cookpad.com
CURRY BASE GRAVY | DAMALAT-SPICE-BLENDS
From damalat.com
HOMEMADE INDIAN CURRY BASE RECIPE - EASY RECIPES
From recipegoulash.cc
BIR BASE GRAVY RECIPE - EAST AT HOME
From eastathome.com
INDIAN CURRY SAUCE (ONION TOMATO BHUNA MASALA)
From pipingpotcurry.com
AL’S CURRY BASE GRAVY – JC'S GASTROBLOG - JOHN & CAROL CURD
From curdhome.co.uk
BIR BASE GRAVY - EAST AT HOME
From eastathome.com
RESTAURANT STYLE CURRY SAUCE RECIPE | THE CURRY GUY
From greatcurryrecipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love