Back to recipe list Printer friendly view

Curry masala gravy

Make the spice paste

2 tbsp turmeric powder

4 tbsp curry powder

2 tbsp chilli powder

2 tbsp cumin seeds, roasted and ground

Put the spices in a bowl and mix with a little cold water to make a runny paste. Set aside.
Blanch the onions in a large saucepan (5 litres min)

½ pot boiling water

2 ¼ kilo onions, peeled and chopped coarse

Put the onions into the boiling water and simmer for 10 mins, drain into a colander and set aside to cool.
Cook in a large Saucepan (5 litres min)

270g ghee or vegetable oil

Heat the ghee or oil

80g garlic cloves, peeled and liquidised

80g fresh ginger, peeled and liquidised

Stir fry the liquidised garlic and ginger for 5 mins

Above spice paste

Add the spice paste and stir for 5 mins

Above blanched onions liquidised

Add the onions slowly stirring to keep everything simmering

6 tbsp tomato puree

Bunch of coriander leaves, washed & chopped

1 tsp salt

Boiling water

Simmer for a further 10 mins or longer, keep topped up to the 2½ litre mark with boiling water
Allow to cool for an hour or two then ladle into about 20 disposable plastic cups, cool completely then store in the freezer.