Master Curry Base Gravy

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. Grind the 1 kg of tomatoes to a smooth paste and set aside.
2. In a small bowl, mix the 1 tsp turmeric, 1½ tbsp chilli powder, 1 tsp coriander powder and ½ tbsp garam masala. Add ½ cup water to make a smooth paste and set aside.
3. Heat the ½ cup oil in a large kadai. Add the 4 bay leaves, 2 cinnamon, 1 tsp cloves, 2 black cardamom pods, ½ javetri and 1 tsp cumin. Sauté on low heat until the spices smell aromatic.
4. Add the 2 tbsp ginger-garlic and sauté well.
5. Add the 5 onions and sauté until golden brown.
6. Keep the heat low, add the spice paste and stir until well combined. Cook until the oil separates from the sides.
7. Add the tomato purée and cook until well combined.
8. Add the 2 tbsp salt and cook until combined, taking care as the base may splutter.
9. Cover and cook until the oil separates.
10. Add the 1 cup cashew paste and cook until well combined, then continue cooking until the oil separates.
11. Add the 2 tbsp crushed kasuri methi and mix well.
12. Store the gravy base in an airtight container and refrigerate for up to 3 months.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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