Indian Curry Sauce
Procedure
Fry diced yellow onion with oil until golden. It’s ok if it gets slightly charred at places.
Add minced garlic, grated ginger, garam masala, salt, curry powder, ground kumin, smoked paprika, and tumeric powder. Stir until it starts sticking (1-2 minutes). Add a splash of water.
Add crushed tomato. Rinse the can with water to get it all in. Stir until even. Reduce to simmer and reduce for 15 minutes or until desired consistency.
Add 1 cup of heavy cream and bring to light simmer (no more than 5 minutes) with CONSTANT stirring.
Check for salt.
Turn the heat off and butter. Stir until fully dissolved.
Serve with your favorite “protein” (chichen, tofu, mushrooms, whatever).
Ingredients
| 25 ml | Vegetable oil | 2 tbsp |
| 1 | Yellow onion | (diced) |
| 6 cloves | Garlic | (minced) |
| 3 cm | Ginger root | 1” (grated) |
| 15 g | Garam masala | 1 tbsp |
| 10 g | Salt | 1 tbsp |
| 10 g | Curry powder | 1 tbsp |
| 9 g | Ground kumina | 1 tbsp |
| 8 g | Smoked paprika | 1 tbsp |
| 6 g | Tumeric powder | 1 tsp |
| 400 g | Crushed tomato | 1 can |
| 160 ml | Water | 1/2 can |
| 200 ml | Heavy cream | 1 can |
| 30 g | Unsalted butter | 2 tbsp |