Curry Gravy (#2016)

Serves
Ready
10
40
Minutes
Prep
Cook
10
Minutes
30
Minutes
Categories
Curries Sauces Indian
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Ingredients

  • 2 tablespoons Ghee (Clarified Butter)
  • 5 tablespoons Garlic Puree
  • 4 tablespoons Ginger puree
  • 1 Onions puree
  • 6 tablespoons Tomato Purée (Passata)
  • 1 tsp Salt
  • 2 tablespoons Turmeric
  • 4 tablespoons Curry Powder
  • 2 tablespoons Cumin Seeds ground
  • 2 tablespoons Cilantro fresh, chopped
  • 1 Chili Powder to taste

Directions

  1. Mix the spices with water to make a paste, the approximate consistency of ketchup.
  2. Heat the ghee or oil.
  3. Stir-fry the garlic purée for 3 minutes, then add the ginger purée and cook for 3 minutes more.
  4. Add the spice paste and stir-fry until the water has evaporated and the oil separates, about 5 minutes.
  5. Add the onion purée and stir-fry for 10 minutes more.
  6. Then add the tomato purée and stir-fry for a final 10 minutes.
  7. Add the salt.
  8. Place into 10 moulds and freeze for use later.
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