All-purpose curry-based gravy with the recipe. an easy and simple multipurpose gravy base which can be used for myriad north Indian gravy. basically, the same concept is used in most Indian restaurants to quickly prepare different types of curries. you may make this once and store it in the freezer and use it whenever required.
curry base recipe | basic curry sauce | all-purpose curry base gravy with step-by-step photo recipe. curries or sabzi recipes are very common among Indian households. these curries generally have the same gravy base but differ with vegetables or meat toppings with some extra spices.
I guess most of them have faced this situation where either they do not have much time to spend in the kitchen. or feel monotonous and bored in preparing the same style of curries with different vegetables. and you may have also wondered how on earth these Indian restaurants prepare different types of curries within minutes. and the same recipe takes forever for us to prepare at home? well, the answer is the multipurpose basic curry sauce or curry base recipe. basically, you need to prepare it once refrigerate it and use it for curries like kadai paneer, mutter paneer, kaju masala or mixed veg gravy. I personally have not tried it with any meat, but I am confident that it can also be used with any choice of meats. perhaps you may need to pressure cook it separately and mix it with this sauce.
In addition, some more tips, and suggestions for variations to the all-purpose curry base recipe. firstly, in this recipe, I have prepared the basic curry sauce with just onions and tomatoes to get the thick base. As a fusion, you may also use carrots, capsicums and bell peppers on top onion and tomato base. secondly, if you wish to have a longer shelf life you may need to be generous in adding cooking oil while preparing the base. oil helps to preserve the sauce and also improves the shelf life of the curry base. lastly, you may need to freeze the curry sauce and you should be good by just refrigerating it. it should easily last for 4 weeks easily.
Finally, I request you to check my other curries collection with this post of basic curry sauce. it mainly includes my other detailed recipes like Milkmaid, cheese in 30 minutes, Dietary Supplements: What You Need to Know How to Make Butter, ghee, buttermilk & whipped cream from cream, badam powder, aam Papad, 5 Things You are doing wrong in the kitchen and how to correct it, how to clean & maintain cast iron/skillet pan, how to make paneer at home, top 6 health benefits of mint leaf. Furthermore, I would also like to mention my other recipe categories like
onion tomato paste preparation:
- firstly, in a large kadai heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 1 tsp clove, 2 bay leaves and 1 tsp cumin.
- saute on low flame until it turns aromatic.
- now add 500 grams of onion, 30 grams of garlic, 30 grams of ginger, and 1 tbsp salt and saute well. Furthermore, 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 a smooth paste without adding any water. keep aside.
cashew melon paste preparation:
- 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.
Multipurpose base preparation:
- 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 burning
- Further, add in prepared cashew melon paste and cook well.
- cook until the mixture separates the oil.
finally, the curry base is ready. cool completely and refrigerate in an airtight box for up to 10 days. you can freeze for up to a month.