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Classic Indian Curry Sauce

Page history last edited by PBworks 13 years, 2 months ago

Debfood Recipe Template: recipe name here

by Julie Sahni (via Richard)


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Ingredients: list them here


 (quoting Julie Sahni's cookbook)

Makes about 4 cups

     This is about as authentic as you can get when making a home

style curry sauce.  Although robust and substantial, this stalwart of

Indian cuisine is also as low in fat as it can possibly be.  Don't be

mislead by the  term "spicy" in the title.  In Indian cuisine, it

doesn't automatically mean spicy hot.  A curry can be spiced with bold flavors

and it need not be hot at all.  In fact, this sauce can be complete

devoid of chile peppers if thats what you prefer.

     A curry sauce requires proper bhunna, or roasting and browning

of the wet masala (chopped or ground tomatoes, ginger, garlic, onions,

or other ingredients)  This should be done slowly over medium heat.

You can tell that the bhunna is well roasted and has developed its

flavor when traces of oil appear on the surfaces and sides of the

browned masala.  This oil separation is very pronounced if you use a

lot of oil to your dishes.  Mine use very little oil so all you'll see

is a few glistening drops.

     To use, make the sauce and then add cooked or steamed

vegetables, koftas (meat or vegetable balls), tikka (grilled meat or

vegetables) or pakoras (batter-fried fritters) to the sauce and simmer

a few minutes.  Or pour some over cooked rice dishes to give them new

character.  This sauce (and all other stand alone sauces) can also be

served on the side with grilled, roasted, and other dry-cooked food.


2 large cloves fresh garlic

4-6 ginger sized slices of fresh, peeled ginger

1-3 fresh green chili peppers such as seranos

1 large onion, coarsely chopped

1 large tomato, coarsely chopped

3 tablespoons oil (peanut or canola both work fine)

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon dried fenugreek leaves

½ teaspoon paprika

¼ teaspoon turmeric

½ teaspoon salt

½ cup non fat plain yogurt, whisked until smooth

about 5 cups water

1. In a food processor or blender, process together the garlic,

ginger, chili peppers, and onion to make a smooth paste.  Transfer to

a small bowl.  Process the tomato and transfer to another bowl.

2. Heat the oil in a non-stick wok or sauce pan over medium high heat

and cook the onion mixture.  For the first -23 minutes heat the onion

mixture over medium high and then finish over low heat until well

browned (another 8-12 minutes)  BTW.  THEY LIE.   This always takes a

lot longer

3. Add the processed tomato, increasing the heat back to medium high

and cook thoroughly, stirring occasionally until all the juices

evaporate and drops of oil appear on the tops and sides, 8-10 minutes.

4. Add the coriander, cumin, fenugreek, paprika, turmeric, and salt,

and cook, stirring for 2-3 minutes.  Then mix in the yogurt, a little

at a time to ensure that it doesn't curdle.

5. Add the water and bring to a boil over high heat.  Reduce the heat

to medium-low, cover the pan, and then simmer until the sauce is

reduced to 4 cups 912 – 15 minutes)  Add more water for a thinner

sauce or cook longer for a thicker curry.  If using as a stand alone

sauce, transfer to a serving bowl, garnish with the garam masala and

cilantro, and serve hot.




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