The famous Indian curry paste

This is the most versatile curry paste used across many Indian dishes. The smell of onion, ginger and garlic is hard to resist at almost every other Indian household. The sprinkling of dried masala powder along with turmeric lends a fresh aromatic flavor to any Indian dish!!

But then, preparing this takes time. Sometimes, when we are having time crunch, because of office work, deadlines or if we have small kids at home who just demand our time and attention, then it becomes difficult to prepare everything from scratch. So we look for other options like instant noodles or ordering something from a restaurant. While sometimes this is doable, but not too frequently.

That time this pre-prepared curry paste comes to your rescue. Prepare a batch over the weekend as per your requirement and use it across the week two-three times as per the quantity.

Most of the Indian ladies would find this post too simple to share, but those who have never tried it and are looking for such alternatives should definitely give it a go.

 

******       INGREDIENTS       ******

Onions (Big) – 2 1/2 (otherwise take 4-5 if using medium sized ones)

Garlic cloves – 7-8

Ginger – 2 inch piece

Green chilies – 3 (or as per spice level)

Tomatoes – 4-5 (medium sized)

Oil – 2 tbsp

Salt – To taste

Coriander powder – 1 tbsp

Garam masala powder – 1 tbsp

Turmeric – 1 tsp

 

******       METHOD       ******

Start by adding oil to a skillet. Add green chilies, roughly chopped ginger and garlic. Sauté till they turn light brown. Add in the onions, and sauté for 5-10 minutes, till the onions start turning light brown. Add salt, turmeric powder, coriander powder and garam masala powder (you can prepare at home or use the readymade garam masala). Sauté for 5-7 more minutes. Then add chopped tomatoes to the mixture. Sauté for 5-10 minutes more. Turn off the stove.

Let me mixture cool down. Once cooled, make a fine paste of this mixture in a blender/mixer. Sauté this curry paste in the same skillet for 15-20 minutes or till the oil separates from the gravy. Once oil separates, turn off the stove, cool the curry paste and store it in the refrigerator and use through the week, this can suffice 2-3 gravies/curries.

You can now use this paste to prepare chickpeas, black chana and kidney beans  as well. This can also be used as a base for watery curry (matar paneer, aaloo matar etc) or cream based gravy (paneer makhani, butter chicken etc).

So go ahead ladies and give it a try. Trust me, with work pressure and also kids at home, this will definitely turn out to be a savior!! Till then.

Adios Amigos

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