Onion and Tomato Curry Base Recipe
Make a batch of Curry Base and freeze it You can use it to make gravy recipes quickly. Healthier than takeaways and just as delicious.
Servings: 4 cups
Calories: 112kcal
Equipment
- Spoons and Ladles
- Knife
- Chopping Board
- Blender
Ingredients
- 3 onions chopped roughly
- 5 to Tomatoes chopped roughly
- ¼ cup garlic
- ¼ cup ginger grated or chopped fine
Whole Masala:
- 4 bay leaves
- 1 masala elichi black cardamon
- 4 green cardamom elichi
- 1 inch cinnamon stick
- ½ teaspoon cumin seeds optional
Powders:
- 1 teaspoon turmeric powder
- 1 teaspoon Red chilli powder adjust as per taste
- 1 teaspoon garam masala
- 1 teaspoon pav bhaji masala
- 1 teaspoon coriander seed powder
- ½ cup Oil
- salt to taste
- ½ teaspoon sugar
- coriander leaves A few sprigs, optional)
Instructions
- In a thick bottomed kadhai/wok heat oil on high flame. Add the jeera and let it splutter.
- Lower the flame and Add the whole masala and fry till you get an aroma.
- On medium flame, stir fry the chopped onions. Stir regularly, till the onions become dull brown.
- Add the garlic and ginger and continue to stir-fry till the onions caramelize.
- Add the dry masala and fry for a few minutes. You will feel the heat and may cough.
- When that happens add tomatoes and coriander if using. Mix well and let the tomatoes cook down.
- Add water if needed. I added about 2 cups of water and cooked covered.
- Once the tomatoes are well cooked and mashed cool. Grind to paste.
- Transfer to smaller containers, or set them in an ice tray. Freeze.
- When ready to use the required quantity and use as needed.
Notes
- You can add salt and sugar to taste but since I am freezing it and when using I forget that I had added salt. So I do not add any.
- Similarly, I will add coriander leaves and cream when using in my dish.
- You can peel the tomatoes and puree them too. Puree the onions too. Saves a lot of time.
Nutrition
Serving: 1recipe | Calories: 112kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g