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
Ultimate version
Whole spices bloomed in ghee with fresh paste and a silky cashew-cream finish.
Per serving£1.38
Total cost£5.50
Time1 hr
Ingredients for 4
- 2 onions , finely chopped
- 3 tbsp ghee
- 400 g chopped tomatoes , tinned
- 60 g cashews , soaked and blended
- 100 ml double cream
- sea salt , to taste
- paste
- 4 cloves garlic
- 30 g fresh ginger , peeled
- whole spices
- 4 green cardamom pods , bruised
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp cumin seeds
Method
- Blend the garlic and ginger with a splash of water to a smooth paste; soak the cashews in hot water for 15 minutes, then blend to a cream.
- Melt the ghee in a heavy pan and bloom the cardamom, cinnamon, bay and cumin seeds for 30 seconds until aromatic.
- Add the onions and fry slowly for 12-15 minutes until deeply golden, then stir in the ginger-garlic paste and cook for 2 minutes.
- Add the chopped tomatoes and simmer for 15 minutes until the oil starts to separate at the edges.
- Stir in the cashew cream and a splash of water, simmer for 5 minutes, then finish with the double cream.
- Fish out the whole spices, season with sea salt and simmer gently until rich and glossy.
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.