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indian curry recipes authentic
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4.71 from 17 votes

Authentic Indian curry sauce recipe

A good sauce recipe makes curry finger licking good. Learn how to make it in easy steps for restaurant style Indian mains.
Prep Time5 minutes
Cook Time20 minutes
Course: Curries and Lentils
Cuisine: Indian
Keyword: authentic curry sauce, authentic indian curry recipe, indian curry base, Indian sauce recipe, traditional indian curry sauce
Servings: 4
Author: bhavana bhatia

Equipment

  • Frying pan/ sauce pan
  • chopper optional
  • Blender
  • Mortar & pestle optional

Ingredients

  • 3 tbsp. oil or ghee
  • 1 teaspoon cumin seeds
  • 1 large onion finely chopped
  • 1 piece ginger finely chopped
  • 2-3 cloves garlic finely chopped
  • 2-3 large tomatoes pureed, or a can of crushed tomatoes
  • ½ teaspoon turmeric powder
  • 1 tbsp. coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder or paprika, as per taste
  • 2 teaspoon garam masala or as per taste
  • salt as per taste

Instructions

  • Heat oil in a pan and add cumin seeds, chopped ginger, garlic to it
  • Add chopped onions with little salt and mix well.
  • Keep stirring and mixing with a wooden spoon until the rawness of onions disappears.
  • Cook the onions until they are nice and brown.
  • Now, add tomato paste to it along with some salt. If you want extra red color, add 2 spoons of commercial tomato puree or passata along with fresh tomato paste.
  • Cook for 8-10 minutes, until you can see little oil coming over the gravy
  • Add all the spices to the gravy and mix well.
  • Stir well and let it come to a boil. Let it simmer for 5-6 mins until it is ready and all flavors come together.
  • Once the gravy has thickened and you can see oil on the top, thats when its ready
  • Let it cook until you get semi-dry gravy. You can add water and adjust salt,spices if you want the gravy to be be watery.
  • Store in an air-tight jar for 3-4 days in a refrigerator.
  • You may freeze this in batches for long term usage in the freezer.

Notes

  1. You can control the spice in the paste by altering the quantity of red chilly powder and garam masala. if you do not like it spicy then use red paprika ,it will help to get the color without that extra spice. If you like it spicy add some goda masala.I love to make my own garam masala spice blend at home. However, you may use market one or even chana masala if you do not make your homemade garam masala.
      2. To use this in your cooking, we would recommend to
  • Take 1 cup of curry paste (prepared with 1 onion and 2-3 tomatoes) Add the vegetable/protein (300-400 gms ) and cook with the paste for a few minutes, add water(around 1.5 to 2 cups) and cook until the vegetable/protein is soft. 
  • Season with salt/pepper at the end as per your taste.
 
      3. If you have frozen this paste, then
  • Allow the paste to come to the room temperature
  • Transfer the paste to a pan
  • Add the vegetable/protein and cook with the paste for a few minutes, add water and cook until the vegetable/protein is soft.
  • Season with salt/pepper at the end as per your taste.