A sauce base for multiple dishes! I often make a double batch of this sauce base and freeze it in portions (up to and including step 5). This makes it super quick to get dinner on the table. Here are suggestions for three different variations: one with chicken and two with paneer. Let your imagination run wild and create your own versions!
You will need
Curry Base:
2.2 lbs. (1 kg) tomatoes, cut into wedges
2 green bell peppers, seeded and diced
3 hot green chilies, halved lengthwise (add more if you want a spicier curry)
2 large carrots, sliced
2/3 cup (1 ½ dl) raw cashews
2/3 cup (1 ½ dl) finely chopped cilantro roots and stems
1 cinnamon stick
3 black cardamom pods
7 green cardamom pods
7 whole cloves
5 Indian bay leaves
4 whole dried Kashmiri chilies
1 ½ tbsp finely grated garlic
1 ½ tbsp finely grated ginger
½ tsp turmeric
1 ½ tbsp ground coriander
2 tsp Kashmiri chili powder
2 tbsp salt
½ tsp ground black pepper
2 ¼ cups (5 dl) water
To Finish the Curry Sauce:
1 cup (2 ½ dl) canola oil
1 ½ tsp whole cumin seeds
1 tsp coarsely ground black pepper
All of the curry base
1 tbsp dried fenugreek leaves (methi), crumbled
1/4 cup (½ dl) honey
Additional salt and black pepper, if needed
Paneer Curry with green Peas or Spinach:
Canola oil for sautéing
1 lbs. (450 g) paneer, cut into cubes
1 2/3 cups (4 dl) curry sauce
1/3 cup (¾ dl) cream
1 tbsp fenugreek leaves
Fresh cilantro, chopped
Salt, pepper, and honey to taste
12 oz (350 g) green peas, thawed
or
7 oz (200 g) fresh spinach
Chicken Curry:
Oil for sautéing
2.2 lbs. (1 kg) chicken, cut into ¾-inch (2 cm) cubes
1 large onion, roughly chopped or cut into wedges
1 2/3 cups (4 dl) curry sauce
1/3 cup (0.75 dl) cream
1.8 oz (50 g) butter
Salt, freshly ground black pepper, and honey to taste
How to make it
Make the Curry Base:
1. Prepare all the ingredients for the curry base and place them in a large pot with a lid. Bring to a boil over high heat, then reduce the heat to low-medium and let it simmer, covered, for 1 ½ hours, stirring occasionally.
2.2 lbs. (1 kg) tomatoes, cut into wedges
2 green bell peppers, seeded and diced
3 hot green chilies, halved lengthwise (add more if you want a spicier curry)
2 large carrots, sliced
2/3 cup (1 ½ dl) raw cashews
2/3 cup (1 ½ dl) finely chopped cilantro roots and stems
1 cinnamon stick
3 black cardamom pods
7 green cardamom pods
7 whole cloves
5 Indian bay leaves
4 whole dried Kashmiri chilies
1 ½ tbsp finely grated garlic
1 ½ tbsp finely grated ginger
½ tsp turmeric
1 ½ tbsp ground coriander
2 tsp Kashmiri chili powder
2 tbsp salt
½ tsp ground black pepper
2 ¼ cups (5 dl) water
2. Remove the pot from the heat and allow the base to cool slightly. Remove the cinnamon stick, black cardamom pods, and bay leaves. Blend the base in batches until smooth, then set it aside.
Prepare the Curry Sauce:
3. Heat canola oil in a large pot and add cumin seeds and black pepper. Stir-fry for about 30 seconds.
1 cup (2 ½ dl) canola oil
1 ½ tsp whole cumin seeds
1 tsp coarsely ground black pepper
4. Add the curry base and fenugreek leaves and bring to a boil. Cover and simmer on low-medium heat for about 30 minutes until the sauce becomes oily, stirring occasionally.
All of the curry base
1 tbsp dried fenugreek leaves (methi), crumbled
5. Stir in the honey, then adjust the seasoning with salt, pepper, and more honey if needed. The sauce base can be made ahead and frozen at this point.
1/4 cup (½ dl) honey
Additional salt and black pepper, if needed
Paneer Curry with green peas or spinach:
6. Heat canola oil in a pot and sauté the paneer cubes until golden on all sides.
Canola oil for sautéing
1 lbs. (450 g) paneer, cut into cubes
7. Add the curry sauce and thawed green peas or spinach.
1 2/3 cups (4 dl) curry sauce
12 oz (350 g) green peas, thawed
or
7 oz (200 g) fresh spinach
8. Stir in the cream, fenugreek leaves, and fresh cilantro. Adjust seasoning with salt, pepper, and honey to taste.
1/3 cup (¾ dl) cream
1 tbsp fenugreek leaves
Fresh cilantro, chopped
Salt
Black pepper
Honey
For Chicken Curry:
6. Heat oil in a pan and sauté the chicken cubes until it is browned on all sides.
Oil for sautéing
2.2 lbs. (1 kg) chicken, cut into ¾-inch (2 cm) cubes
7. Add the onions and cook until they soften.
1 large onion, roughly chopped or cut into wedges
8. Stir in the curry sauce, cream, and butter. Simmer until the chicken is fully cooked and the sauce thickened.
1 2/3 cups (4 dl) curry sauce
1/3 cup (0.75 dl) cream
1.8 oz (50 g) butter
9. Adjust seasoning with salt, freshly ground black pepper, and honey to taste.
Salt, freshly ground black pepper, and honey to taste
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