Empty My Fridge
Curry Sauce
Zutaten
- Onion2 Tassen
- Tomate3 ½ Tassen
- Carrot¾–1 Tasse
- Bell pepper¾–1 Tasse
- Ginger1 Zoll
- Garlic6
- Oil¼ Tassen
- Chili powder⅓–½ EL
- Garam Masala½ EL
- Coriander seed · powder1 EL
- Cumin · powder½ EL
- Fennel · powder1 TL
- Salt½–¾ TL
- Sugar½ TL
- Cream⅓–⅔ Tassen
- Bay leaf1
- Cardamom2–3
- Black cardamom1
- Cinnamon2–3 Zoll
- Star anise1
Zubereitung
- Heat the oil in a large pot. Add the whole spices, onions, ginger and garlic.
- Fry on medium heat until transparent. For deeper flavour, cook until light golden brown on low heat.
- Stir in the red chilli powder, coriander powder, garam masala, cumin powder and fennel powder.
- Stir in the tomatoes, carrots and bell peppers. Stir-fry for 2 to 3 minutes on medium heat.
- Pour in 1½ cups water or broth and bring to a rolling boil.
- Cover and cook on medium heat until all the vegetables are mushy, adding more water or broth as needed.
- Add the salt and sugar once the vegetables are soft.
- Cool, then remove the bay leaf, black cardamom, star anise and cinnamon. Blend to a smooth, thick sauce, adding liquid as needed.
- Taste and add more garam masala if wanted. Transfer to glass freezer-safe containers.
Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.
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