Curry Masala Gravy Recipes

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.

CURRY MASSALLA GRAVY

Steps:

• Fry the onions in the oil on a medium heat until the onions are soft and translucent (5mins).
• Add garlic and saute for 1 minute.
• add Tomatoes and cook for a further 3 minutes.
• Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.

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.

MUSHROOM GRAVY RECIPE BY TASTY

Steps:

• Heat oil in a pan and add cinnamon stick, cardamom, and cumin seeds. Let roast and, after a few seconds, add finely chopped onions and salt and saute until golden.
• Once the onions are golden and tender, add the masalas (spices) as follows: ginger-garlic paste, turmeric powder, cumin powder, garam masala, coriander powder, red chili powder, green chilies, and curry leaves.
• Mix all the ingredients well and then add chopped tomato, and a little bit of water (¼ cup) and cook until everything turns soft (5-6 minutes). You can also add ¼ cup (65 G) tomato paste in place of the 1 tomato to get a very smooth gravy.
• Once the oil starts to separate, add the cleaned and sliced mushrooms and mix them well with the masala mixture. Cook for 3-4 minutes. Then, add ¼ cup (or slightly more) required water and cook until the mushrooms are fully done. You should have a gravy-esque consistency: something that can be mixed with rice or accompanied by naan or roti or an equivalent flatbread.
• Finally, garnish with chopped coriander leaves and turn off the heat. If desired, add 1 tsp of ghee on the top to enhance the flavor.
• Serve with rice or naan. Enjoy!

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