Indian Curry Sauce Base

Indian Curry Sauce Base
Indian Curry Sauce Base
Ingredients
  • 1cup vegetable oil
  • 2pounds onionsjulienned
  • 1each red bell pepperdiced
  • 1each green bell pepperdiced
  • 1medium carrotpeeled and chopped
  • 1/4head green cabbagechopped
  • 4tablespoons ginger purée
  • 5tablespoons garlic purée
  • 1tablespoon Garam Masala
  • 1tablespoon cumin powder
  • 1tablespoon coriander powder
  • 1tablespoon ground fenugreek seeds
  • 1tablespoon smoked paprika
  • 1pound canned crushed tomatoes
  • a/n coarse salt
  • a/n black pepper
  • 1tablespoon gheeor clarified butter
  • 1teaspoon turmeric
Yield:
Instructions
  1. Heat oil into a large heavy bottom saucepan to shimmering.
  2. Add the onions, bell pepper, carrot and cabbage and cook over a medium heat, about 20 minutes.
  3. When the onions are translucent, soft and the edges are beginning to brown, add the ginger and garlic purees and the rest of the spices except for the turmeric.
  4. Add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables.
  5. After 30 minutes, remove the mixture from the heat and allow to cool slightly.
  6. Add the mixture in batches to a blender and blend until very smooth. OR use a stick blender.
  7. Return the saucepan to medium heat and add clarified butter.
  8. Add the turmeric powder and cook until browned, about 1 minute.
  9. Add the blended sauce mixture to the sauté pan and bring to a simmer.
  10. Reduce the heat and simmer for 20 to 30 minutes.
  11. Use immediately or store in the fridge for up to four days or freeze.