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FAQ
- 2kg Peeled Onions (roughly chopped)
- 1 & ½ Chef's spoon (60ml) Vegetable oil.
- 2 heaped teaspoons (20g) Garlic paste.
- 1 & ½ teaspoon (10g) Salt.
- 2 heaped teaspoons (20g) Tomato puree.
- ½ tin (200g) Plum Tomatoes.
- 1200ml Water.
What is Curry Sauce? It is a puree of sauteed and simmered masala made with onions, tomatoes, bell peppers, sometimes carrots and plenty of spices. Some times even the stalks of coriander is added. The method to make this is same everywhere but the vegetables used vary depending on the availability and season.
The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.
Freezing: Once cool, pour the curry base into airtight containers and freeze. Defrost overnight in the refrigerator, then you can add to your curry once defrosted. Be sure to heat it through, with your curry until piping hot.
| List of Basic Indian Curries and Indian Gravy | ||
|---|---|---|
| 1 | White Gravy | Basic Indian Gravy |
| 2 | Makhni Gravy | Basic Indian Gravy |
| 3 | Salan Gravy | Basic Indian Gravy |
| 4 | Rajasthani Yellow Gravy | Basic Indian Gravy |
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
