Basic curry sauce

242saves
45min


77 people made this

About this recipe: This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great on a jacket potato.

Amy

Ingredients
Serves: 32 

  • 2 tablespoons groundnut oil
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 tablespoon minced fresh root ginger
  • 2 tablespoons minced garlic
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper
  • 2 tomatoes
  • 2 green chillies, seeded
  • 30g fresh coriander
  • 100g yoghurt, whisked until smooth
  • 750ml water

Method
Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat oil and butter in a small frying pan or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
  2. Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
  3. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
  4. Puree tomatoes, chillies and coriander in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and coriander. Add yoghurt a little bit at a time, stirring constantly to avoid curdling.
  5. Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
  6. To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with naan. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

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Reviews (13)

zainilaini
23

Altered ingredient amounts. I had no tomatoes so I used a tin of chopped tomatoes instead of the water - 27 Jan 2010

cccbc
by
13

Altered ingredient amounts. I didn't do anything different from the recipe but in future would suggest less water and to add it a little at a time. - 04 Aug 2009

Jasonclwyd
7

- 22 Nov 2010

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