want to try
Curry Sauce Recipe (Instant Pot and Stovetop)
8 servings
portioner15 minutes
aktiv tid45 minutes
total tidIngredienser
2 cups (200 grams) onions (sliced)
3½ cups (400 grams) tomatoes (sliced or diced)
¾ to 1 cup (70 to 100 grams) carrots (diced)
1 inch (8 grams) ginger (peeled and sliced)
6 medium (15 grams) garlic (cloves sliced)
2 cup water ( or broth (divided, + more as required)
¼ cup oil
⅓ to ½ tablespoon Kashmiri red chilli powder ( (reduce for low heat)
½ tablespoon garam masala (adjust to flavor per choice)
1 tablespoon coriander powder
½ tablespoon cumin powder
1 teaspoon fennel powder ( (optional)
½ to ¾ teaspoon salt (adjust to taste)
½ teaspoon sugar ( (optional)
⅓ to ⅔ cup cream (optional, heavy cream, cashew cream, coconut milk)
1 medium bay leaf
2 to 3 green cardamoms
1 black cardamom
2 to 3 inch cinnamon piece
1 star anise
Vejledning
Heat oil in a large pot. Add the whole spices, onions, ginger & garlic.
Saute/fry them on a medium heat until transparent. For deeper flavors saute them until light golden brown on a low flame,
Stir in red chilli powder, coriander powder, garam masala, cumin powder & fennel powder.
Stir in the tomatoes, carrots and bell peppers. Stir fry for 2 to 3 mins on a medium heat.
Pour 1½ cups water or broth. Bring it to a rolling boil.
Cover and cook on a medium heat until all the veggies are mushy. Add more water/broth at this stage, as you cook.
Add salt and sugar when they are soft.
Cool this and remove the bay leaf, black cardamom, star anise and cinnamon. Blend to a smooth thick sauce, adding more liquid as required. To use the sauce as a dip or on pizza, in sandwiches and marinades, keep the consistency thick.
Taste test and more garam masala if you want. Transfer to a glass freezer safe containers.
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How to use it
Vegetable Curries: Grill, roast or stir fry your favorite veggies until tender. Season with salt and spice. Add the required amount of sauce and simmer for 2 to 3 mins. For a loose consistency, add some broth, coconut milk or cashew cream or heavy cream and bring it to a gentle boil.
Meat Curries: Marinate prawns, chicken or lamb with spices, yogurt/buttermilk & herbs or with this sauce. Grill, roast or stir fry them until tender and add to the hot sauce. If the sauce is too thick, add some broth/coconut milk or cashew milk. Simmer for a few minutes until the flavors are absorbed.
Ernæring
Portionsstørrelse
-
Kalorier
367 kcal
Fedt i alt
30 g
Mættet fedt
8 g
Uumættet fedt
21 g
Transfedt
0.1 g
Kolesterol
30 mg
Natrium
470 mg
Kulhydrater i alt
24 g
Kostfiber
7 g
Sukker i alt
11 g
Protein
5 g
8 servings
portioner15 minutes
aktiv tid45 minutes
total tid