Indian Curry Sauce
Overview
| Feeds | 12-16 people |
| Serve with | 4 cups basmati rice, any protein |
| Preparation time | 15 minutes |
| Cooking time | 1 hour |
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 cumin, 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 20-30 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 add butter. Stir until fully dissolved.
Serve with your favorite “protein” (chichen, tofu, mushrooms, whatever).
Ingredients
| 50 ml | Vegetable oil | 4 tbsp |
| 2 | Yellow onions | (diced) |
| 12 cloves | Garlic | (minced) |
| 6 cm | Ginger root | 2” (grated) |
| 30 g | Garam masala | 2 tbsp |
| 20 g | Salt | 2 tbsp |
| 20 g | Curry powder | 2 tbsp |
| 18 g | Ground cumin | 2 tbsp |
| 16 g | Smoked paprika | 2 tbsp |
| 12 g | Tumeric powder | 2 tsp |
| 800 g | Crushed tomato | 2 can |
| 320 ml | Water | |
| 400 ml | Heavy cream | |
| 60 g | Unsalted butter | 2 tbsp |