15 March, 2025
The Ultimate Indian Curry Base Sauce
Enhanced Curry Base Sauce with Cabbage – Your Gateway to Restaurant-Quality Curries!
Unlock the mystery behind those delectable restaurant curries with this enriched curry base sauce. Adding cabbage not only brings a subtle sweetness but also boosts the sauce’s texture and nutritional value. Prepare this base in advance, and whip up your favorite curries in no time!
Prep & Cook Time:
- Prep time: 20 mins
- Cook time: 1 hr 30 mins
- Total time: 1 hr 50 mins
Ingredients:
- 3 large onions, roughly chopped (approximately 600g)
- 120g white cabbage, chopped (about ¼ of a small-medium head)
- 1 green bell pepper, deseeded and roughly chopped
- 1 carrot, peeled and roughly chopped
- 100g potato, peeled and roughly chopped
- 80g ginger-garlic paste (equal parts fresh ginger and garlic blended into a paste)
- 160g tomato purée (double concentrated)
- 150 ml vegetable oil
- 1½ tsp salt (or to taste)
- 1½ tbsp ground coriander
- 1½ tbsp paprika
- 1 tbsp ground fenugreek (optional)
- ½ tbsp ground turmeric
- 2 liters water
- 40g fresh coriander stalks, chopped (optional)
Items Needed:
- Large stockpot (minimum 5 liters capacity)
- Wooden spoon or spatula
- Stick blender or countertop blender
- Storage containers for freezing portions
Recipe:
- Sauté the Vegetables: Heat the vegetable oil in a large stockpot over medium heat. Add the chopped onions, cabbage, green bell pepper, carrot, potato, ginger-garlic paste, and salt. Sauté for about 5 minutes, stirring frequently, until the vegetables begin to soften.
- Add Spices: Incorporate the ground coriander, paprika, fenugreek (if using), and turmeric into the vegetable mixture. Stir well to evenly coat the vegetables with the spices.
- Introduce Tomato Purée: Add the tomato purée to the pot, stirring thoroughly to combine with the spiced vegetables. Cook for an additional 2-3 minutes.
- Simmer with Water: Pour in the 2 liters of water, ensuring all ingredients are submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, stirring occasionally, until all vegetables are tender.
- Blend the Sauce: Once the vegetables are soft, remove the pot from heat. Using a stick blender, blend the mixture until you achieve a smooth, velvety consistency. If using a countertop blender, work in batches and exercise caution with the hot liquid.
- Optional Fresh Coriander: If desired, stir in the chopped fresh coriander stalks for an added layer of flavor.
- Final Simmer: Return the blended sauce to low heat and simmer for an additional 10-15 minutes, allowing the flavors to meld together.
- Store or Use: Let the curry base sauce cool to room temperature. Portion it into storage containers and refrigerate for up to 5 days, or freeze for up to 3 months. Use this base to create a variety of curries by adding your choice of meats, vegetables, and additional spices.
With this enhanced curry base sauce, you’re well on your way to crafting a multitude of restaurant-quality curries right in your own kitchen. Enjoy the rich flavors and versatility this base brings to your culinary creations!