The base of every curry is really important, for this is what really enhances the taste of your dish and makes your vegetables/meat taste amazing. As it is cooked for a long time the spices really enhance and develop the flavours. It is well worth making this in advance.
Here is how I make mine 🙂
- 2 chopped red onions
- 2 chopped green chilies
- 1 tablespoon crushed garlic
- 1 tablespoon crushed ginger
- ½ cup vegetable oil
- ½ teaspoon cumin seeds
- A couple of bay leaves
- 1 cinnamon stick
- 2 large tomatoes, pureed
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- Blitz the onions, green chilies, garlic and ginger in a food processor/blendee until it is a fine paste.
- Heat oil in saucepan over medium heat and the cumin seeds, bay leaves and cinnamon sick.
- When the cumin seeds start to sizzle, add the onion paste.
- Turn the heat down and cook for around 15 minutes until the onions are softer. Stir occasionally to mix them around.
- Now add the rest of the spices and puréed tomatoes to the onions.
- Put the lid on the pan and let this cook through for around 30 minutes.
- Give it an occasional stir in between.
- Once the oil separates from rest of the sauce, the masala is ready.
It is a good idea to make this advance and freeze it in little containers for days you want to whip up a curry quickly!