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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 |
| Finally... Allow to cool for an hour or two then ladle into about 20 disposable plastic cups, cool completely then store in the freezer. | |