How To Make Indian Restaurant Curry Sauce Recipes

THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME

Steps:

• In a large saucepan, add the oil and fry the onions until cooked.
• Add the garlic, ginger, turmeric, garam masala, fenugreek, coriander and cumin, and allow to fry for a minute or so to release the aromatics.
• Add the peppers, carrots, celery and salt, then cover with the water.
• Bring to a boil and then reduce to a simmer for approx. 1 hour, making sure all the vegetables are very soft.
• Liquidize the mixture with a hand blender or food processor.
• Re-add the mixture to the pan and cook for another 10 mins.
• Allow the gravy to cool and then pour into 500ml (pint) freezer bags.
• The curry base will keep for months in the freezer until needed.

CURRY BASE SAUCE

Steps:

• Heat the oil in a large pot.
• Gently fry the onions for 5 minutes until softened.
• Add the garlic, ginger and carrots. Stir. Fry for another 5 minutes.
• Place the rest of the ingredients in the pot, ensuring the water cover most of the contents. If not, top up slowly until it does.
• Simmer for 15-20 minutes until all the vegetables are cooked and tender.
• Place the contents in a food processor and blend until smooth.
• Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.

MADRAS CURRY SAUCE RECIPE - BIR CURRY HOUSE STYLE

Steps:

• Heat your pan over medium high heat and add the oil. When hot, add the dried Kashmiri chillies and cardamom pods.
• Move these whole spices around in the oil for about 30 seconds and then add the garlic and ginger paste. Fry for a further 30 seconds.
• Add the green chillies followed by the cumin, coriander, turmeric, chilli powder and mixed powder and stir to combine.
• Spoon in the tomato puree followed bye a ladle full of the base sauce. This is the perfect time to add your main ingredient of choice. You could also just keep making the sauce to serve later with any main ingredient.
• Stir in the mango chutney and lime juice. Allow to simmer for a couple of minutes only stirring if the sauce is obviously sticking to the pan.
• To finish, sprinkle the garam masala over the top, garnish with the fresh coriander (cilantro) and season with salt to taste.

HOW TO MAKE INDIAN RESTAURANT CURRY SAUCE

Steps:

• Pour the oil into a large heavy bottomed saucepan and heat over medium high heat until bubbling.
• Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
• Add the capsicums (bell peppers), carrot and cabbage and stir to combine.
• Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric.
• Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.
• After 30 minutes, remove the mixture from the heat and allow to cool slightly.
• Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about three minutes per batch. If you have a hand held blender, this stage will be much easier.
• Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric.
• Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
• Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
• Use immediately or store in the fridge for up to three days or freeze in 750ml (3 cups) portions for up to three months.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

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.

INDIAN MINT SAUCE

Steps:

• Put all the ingredients into a food blender
• Whiz up until well combined
• Transfer to a dish and chill in the fridge
• Enjoy with any indian snack, starter or curry