Sauces
Indian
IndianCurry Sauce
A versatile curry sauce for simmering chicken, vegetables or paneer. Basic uses a jar and curry powder, Better builds a fresh onion-and-tomato base with whole spices, and Ultimate adds bloomed spices, fresh ginger-garlic paste and a cashew-and-cream finish.
Vegetarian
Gluten-free
Dairy-free
Nut-free
Budget version
A fast curry sauce from a jar, freshened up with onion and curry powder.
Per serving£0.50
Total cost£2.00
Time20 min
Ingredients for 4
- 350 g curry cooking sauce , from a jar
- 1 onion , chopped
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 100 ml water
- salt , to taste
Method
- Heat the oil in a saucepan and fry the chopped onion for 5-6 minutes until soft and golden.
- Stir in the curry powder and cook for 1 minute until fragrant.
- Pour in the jar of sauce and the water, then bring to a gentle simmer.
- Simmer for 8-10 minutes, stirring now and then, until thickened, and season with salt.
Equipment
The three ways, side by side
Budget
A fast curry sauce from a jar, freshened up with onion and curry powder.
Better
A fresh-made base of onions, tomatoes and ground spices, simmered properly.
Ultimate
Whole spices bloomed in ghee with fresh paste and a silky cashew-cream finish.