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curry base | Multi purpose curry gravy base | Restaurant style curry base
In this post we will learn how to make an all-purpose curry base recipe and use it for different types of indian curries.
Course
Curries
Cuisine
Indian, north indian, south indian
Keyword
all purpose curry, capsicum curry, curry base, curry noodles, egg masala
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Author
Sowji'sKitchen
Ingredients
For masala paste
1
inch
cinnamon
1
tsp
cardamom
1
tsp
clove
2
bay leaf
1
tbsp
Oil
2
tsp
cumin
30
grams
garlic
30
grams
ginger
1/4
cup
sesame seeds
1/4
cup
corainder seeds
For Base
1/4
cup
Oil
2
cups
onion paste
1
tsp
Salt
3
cups
tomato paste
1
tsp
turmeric
3
tbsp
kashmiri red chilli powder
3
tbsp
coriander powder
1
tsp
cumin powder
1
tsp
garam masala
1
tbsp
kasuri methi
Capsicum cashew masala curry
2
tbsp
Cashews
2
Capsicum
(red and yellow ), cubes
3/4
cup
curry base
1/4
cup
Water
2
tbsp
Oil
1/4
tsp
cumin seeds
Egg Masala Curry
5
Eggs
Boiled
1/2
cup
Curry base
1/4
Cup
Water
1/2
tsp
Red chili powder
coriander leaves
For garnish
Salt
to adjust
2
tbsp
Oil
1/2
tsp
coriander powder
1/4
tsp
cumin powder
1/4
tsp
turmeric
Veg curry noodles
1
tbsp
Oil
1/4
cup
cabbage
shredded
1/4
cup
carrot
sliced
1/2
cup
beans
chopped
1/2
tbsp
red chili sauce
1
tbsp
soya sauce
1
tbsp
vinegar
2
cups
noodles
boiled
1/3
cup
curry base
spring onion
for garnish
salt
as per taste
1/4
cup
water
Instructions
All purpose base curry
ONION TOMATO PASTE PREPARATION:
In a large kadai heat 1 tbsp oil and add 1 inch cinnamon, 1 tsp cardamom, 1 tsp clove, 2 bay leaf and 2 tsp cumin.
saute on low flame until it turns aromatic.
add 1/4 cup coriander seeds, 30 grams garlic, 30 grams ginger and fry on medium heat .
add 1/4 cup sesame seeds fry for 5 minutes or until it turns aromatic.
cool completely and transfer to the blender.
blend to smooth paste by adding little water. keep aside.
MULITPURPOSE BASE PREPARATION:
In a large kadai heat ΒΌ cup oil and add 3 tbsp kashmiri red chilli powder, 3 tbsp coriander powder, 1 tsp cumin powder and 1 tsp garam masala.
saute on low flame until the spices turn aromatic.
add onion paste and tomato paste and mix well.
and add 1 tsp turmeric and salt . mix well.
cover and cook for 20 minutes or until oil separates. make sure to stir in between to prevent from burning.
add in prepared masala paste and cook well.
cook until the mixture separates the oil.
last add crushed kasuri methi and mix well.
curry base is ready. cool completely and refrigerate in an airtight box for upto 10 days. you can freeze for upto a month.
Capsicum cashew masala curry
In a pan, heat 1 tbsp oil.
once oil is heated, add cashews and fry on medium heat until golden. keep them aside.
In same pan add cubed capsicum and fry on medium heat for 5 mins or until crispy. Keep them aside.
In same pan, add 1 tbsp oil.
once oil is heated add cumin seeds, fry for 1 mins.
Then add curry base mix well.
add fried cashews and capsicum mix well.
add 1/4 cup water and mix well. cook for 5 mins on low heat.
cook until the mixture separates the oil.
serve into bowl and garnish with coriander leaves.
serve hot with roti, phulka, chapathi or steamed rice.
Egg masala curry
In a pan, heat 1 tbsp oil.
Add 1/2 tsp red chili powder,1/4 tsp turmeric, 1/4 tsp cumin powder and salt. mix well
cut the boiled eggs into half and place in pan.
fry eggs on low flame on both sides until golden. keep aside.
In another pan, heat 1 tbsp oil
add 1/2 cup curry base . mix well
add fried eggs and 1/4 cup water, mix well.
cook for 5 mins on low flame with lid close.
oil separates on top .
curry is ready to serve and garnish with coriander leaves
serve with hot rice or roti.
Veg curry noodles
In a large pan , heat 1 tbsp oil .
add 1/2 cup chopped beans and saute for 1 min
add 1/4 cup sliced carrot and saute for 2 mins
add 1/4 cup shredded cabbage and saute for 2 mins. (Don't over cook the veggies, it should be crunchy)
add curry base and water. mix well.
add boiled noodles and mix every thing combined well.
Serve hot
Notes
make sure to cook masala paste really well. else the base does not last long.
while adding oil to increase the shelf life of curry.
you can replace sesame seeds with cashew.
onion tomato paste can be filtered using a sieve to get a silky smooth curry base.