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
Better version
A fresh-made base of onions, tomatoes and ground spices, simmered properly.
Per serving£0.80
Total cost£3.20
Time45 min
Ingredients for 4
- 2 onions , finely chopped
- 3 cloves garlic , crushed
- 1 tbsp fresh ginger , grated
- 400 g chopped tomatoes , tinned
- 3 tbsp vegetable oil
- salt , to taste
- spices
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
Method
- Heat the oil in a large pan and fry the onions over a medium heat for 10 minutes until soft and golden.
- Add the garlic and ginger and cook for 2 minutes until fragrant.
- Stir in the cumin, coriander, turmeric and garam masala and cook for 1 minute.
- Tip in the chopped tomatoes, half-fill the tin with water and add that too, then simmer for 15 minutes.
- Blend until smooth for a classic restaurant-style base, or leave rustic, then 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.